Fresh tomatoes, jalapeños and Mexican spices are combined with rotisserie chicken and two types of cheese. This flavor-packed creamy filling is wrapped in a tortilla and baked until perfectly crisp. These 30 minute cream cheese taquitos serve up an easy and delicious weeknight meal. Let’s get cooking!
Easily modified for picky kiddos.
I refuse to cook more than one meal a night to ensure everyone eats but I do cook meals that can be easily modified for all of the diets and taste preferences in my family. 30 minute cream cheese taquitos make modifications nice-and-easy.
- Gluten-Free – To make these 30 minute cream cheese taquitos gluten-free, you have a few options. You can use a corn tortilla which is delicious but I find that sometimes they’ll pop open during the baking process. I prefer to use Siete Almond Flour Tortillas which can be found at most grocery stores. They keep the filling in place during the baking process and they taste very similar to a traditional flour tortilla.
- Vegetarian – To make these taquitos vegetarian, simply replace the chicken with a can of drained and rinsed black or pinto beans.
- Tone down the spice – For those who prefer less spice, skip the seeds and ribs/membrane portion of the the fresh jalapeño. This keeps the spice-level very mild but you’ll still get that great taste of jalapeño! For those who are extra sensitive to spice, simply skip the jalapeño.
Bake ’em or fry ’em.
These taquitos can be baked or fried. Baking them is easier because you’ll simply place them on a cookie sheet, pop them in the oven and forget all about them until the timer rings. But frying taquitos does give us that traditional taquito taste. If you’d prefer to fry them, you’ll add about two tablespoons of oil to the pan. Once the oil is hot, add 2-3 taquitos to the pan at a time and fry each side for 2-3 minutes.
Who doesn’t love toppings?
Toppings are always a win with my family. When I’m trying a new recipe, if I can add a topping bar, my kids are always thrilled. Taquitos are great with all of the traditional taco toppings but here our my family’s favorites.
- Smashed avocado with sea salt (my little guy doesn’t like the strong smell of guacamole so this is a great alternative
- A dollop of sour cream
- Shredded lettuce
- A spoonful of salsa or chopped fresh tomatoes
What’s in 30 Minute Cream Cheese Taquitos?
- 10 ounces cherry or grape tomatoes, quartered
- 1 jalapeño, chopped – remove ribs/membrane and seeds if you prefer less spice
- 1 tablespoon apple cider vinegar
- 1 1/2 tablespoons taco seasoning
- 2 1/2 tablespoon oil. You’ll use 1/2 tablespoon for the filling and 2 tablespoons to brush onto the taquitos in order to crisp them during the baking process.
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese or shredded Mexican cheese blend
- 8 ounces cream cheese, softened
- 1 1/2 cup rotisserie chicken, shredded
- 8-10 flour tortillas
Directions
- Heat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Combine the tomatoes, jalapeños, apple cider vinegar, taco seasoning and 1/2 tablespoon of oil in a bowl and set aside.
- Combine the sour cream, shredded cheese, cream cheese. Fold the rotisserie chicken and the tomato mixture into the cream cheese/cheese/sour cream mixture.
- Heat the stack of tortillas in the microwave for about 30 seconds to ensure they don’t fall apart when you roll them.
- Add about 3 tablespoons of the filling to each tortilla and roll tightly. Place them onto the parchment paper-lined baking sheet leaving about 1 inch space between each taquito. Be sure to place the seam down on the baking sheet to ensure they stay rolled while they bake.
- Brush the remaining 2 tablespoons of oil on the top of taquitos. If you don’t have a brush you can simply rub the oil on with your hands.
- Bake for 15-20 minutes or until crisp.
30 Minute Cream Cheese Taquitos
Ingredients
- 10 ounces cherry or grape tomatoes quartered
- 1 jalapeño chopped – remove ribs/membrane and seeds if you prefer less spice
- 1 tablespoon apple cider vinegar
- 1 ½ tablespoons taco seasoning
- 2 ½ tablespoon oil You'll use 1/2 tablespoon for the filling and 2 tablespoons to crisp the taquitos while they bake.
- ½ cup sour cream
- ½ cup shredded cheddar cheese or shredded Mexican cheese blend
- 8 ounces cream cheese softened
- 1 ½ cup rotisserie chicken shredded
- 8-10 flour tortillas To make this recipe gluten-free use corn tortillas or almond flour tortillas.
Instructions
- Heat the oven to 425 degrees. Line a baking sheet with parchment paper. Brush about one tablespoon oil on the parchment paper.
- Combine the tomatoes, jalapeños, apple cider vinegar, taco seasoning and 1/2 tablespoon of oil in a bowl and set aside.
- Combine the sour cream, shredded cheese, cream cheese. Fold the rotisserie chicken and the tomato mixture into the cream cheese/cheese/sour cream mixture.
- Heat the stack of tortillas in the microwave for about 30 seconds to ensure they don’t fall apart when you roll them.
- Add about 2-3 tablespoons of the filling to each tortilla and roll tightly. Place them onto the parchment paper-lined baking sheet leaving about 1/2 inch space between each taquito. Be sure to place the seam down on the baking sheet to ensure they stay rolled while they bake.
- Brush the remaining 1 tablespoon of oil on the top of the taquitos. If you don't have a brush you can simply rub the oil on with your hands.
- Bake for 15-20 minutes or until crisp.
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