Baked Creamy Chicken Taquitos You Gotta Try with Your Pressure Cooker
These baked creamy chicken taquitos are stuffed with a cheesy, spiced filling, brought to life with fresh salsa, lime juice, and herbs, then finished golden in the oven for irresistible crispness.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 ounces Cream cheese low fat works fine but skip fat free
- ¼ cup Green salsa for that fresh tang
- 1 tablespoon Fresh lime juice to brighten flavors
- ½ teaspoon Cumin
- 1 teaspoon Chili powder to give a kick
- ½ teaspoon Onion powder to boost savory notes
- ¼ teaspoon Garlic powder or granulated garlic
- 3 tablespoons Chopped cilantro for freshness
- 2 tablespoons Sliced green onions for crunch
- 2 cups Shredded cooked chicken 10-12 ounces
- 1 cup Grated jack cheese pepperjack or plain, about 4 ounces
- 12 Soft taco size tortillas any type you like
- Cooking spray or oil for that crispy finish
- Kosher salt to season just right
Instructions
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
- Mix the cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder in a big bowl until smooth.
- Add in chopped cilantro and sliced green onions and stir gently.
- Put shredded cooked chicken into the bowl and fold everything together until mixed well.
- Spoon roughly 2 to 3 tablespoons of the mixture onto the lower third of each tortilla and roll them up tight.
- Place the taquitos seam-side down on your baking sheet. Lightly spray tops with cooking spray and sprinkle kosher salt if desired.
- Bake for 15 to 20 minutes until edges look golden and crispy.
- Let taquitos cool slightly before serving to avoid burns.
- Serve with dipping sauces like sour cream, salsa, or guacamole.
Notes
Freeze uncooked taquitos for later, baking straight from frozen or storing cooked ones wrapped tight for quick reheats. Try rotisserie chicken or pre-prepped ingredients to save more time.