30 Minute Cream Cheese Taquitos
30 Minute Cream Cheese taquitos are filled with fresh tomatoes, jalapeños Mexican spices, rotisserie chicken and cream cheese. They're wrapped in a tortilla and baked until perfectly crisp.
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.
Notes
This recipe can be modified for a quick and easy appetizer! https://2sistersmixitup.com/gluten-free/easy-mexican-cream-cheese-dip-2/
Tried this recipe?Let us know how it was!