A few simple ingredients make these cream cheese and chicken taquitos the easiest recipe you’ll make all week.
I’m such a huge fan of this easy chicken taquito recipe. It’s about as much effort as making a sandwich.
BUT you can make these ahead of time and put them in the fridge for easy lunches or snack time.
And, pssst, I’ve frozen these with success, too! I know “they” say cream cheese doesn’t freeze well, but we’ve had no problems with it.
Make These Easy Cream Cheese And Chicken Taquitos In A Flash!
Easiest Way To Start Your Chicken
The easiest and cheapest method is to use up leftovers. So if you’ve already got some chicken in the fridge, use it up!
The next most frugal option would be to roast a whole chicken. That, unfortunately, makes this recipe less quick and easy.
If you’re out and about, grab a cheap rotisserie chicken from Sam’s Club.
Or, roast a cheap whole chicken for dinner tonight. Then just pull some meat off of it for this recipe!
You can use as much or little as you want, but I can get 16 taquitos from one medium sized chicken breast (about a pound of meat).
Another option…use boneless skinless chicken breasts. First, heat a cast iron skillet, add some oil, and put your chicken breast in there.
Sprinkle it with salt and pepper and brown both sides of the meat for just a few minutes.
Then, put a lid on the skillet and pop the whole thing into your oven (set it to 350) and bake it for 20 minutes.
It’s the easiest way to make chicken, but it always smells divine and leaves you with the juiciest meat ever!
Easiest Way To Chop Up Chicken Ever
Plop one cooked chicken breast into the mixer, which should shred it in 20 seconds.
The Prep Work
Pull out 8 burrito sized flour tortillas and cut them in half.
Take some cream cheese. (You’ll need about 4 ounces.) Mix in a dash of garlic, salt, and pepper.
Spread that cream cheese mixture across your tortilla half.
Sprinkle a pinch of chicken across the tortilla. Add a pinch of your favorite shredded cheese.
Then roll it up from the cut edge to the top.
Bake ‘Em and Bag ‘Em
Once you’ve filled your tray, bake the whole thing at 350 for about 5 minutes (or until they are nice and browned!).
You can bag them or put them into containers for lunches once they’ve cooled. Or set them on the table and watch them disappear in no time.
If you want, you can toss these in the freezer after they’ve cooled.
To thaw, set them in the fridge overnight and they’ll be ready to eat the next day.
Easy Chicken Taquitos With Cream Cheese Recipe
Easy Chicken Taquitos With Cream Cheese Filling
- 1 lb cooked chicken, shredded or cubed
- 8 burrito sized flour tortillas
- 4 oz cream cheese, softened
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 c shredded cheese (your favorite flavor, we use sharp cheddar)
Preheat your oven to 350 degrees.
Using a pizza cutter, cut your tortillas in half.
Mix your cream cheese and all seasonings. Spread mixture evenly over one half tortilla.
Sprinkle a heavy pinch of chicken across the cream cheese.
Sprinkle a heavy pinch of shredded cheese across the chicken.
Starting at the cut end, roll your tortilla up into a cigar shape.
Place each taquito onto an ungreased cookie sheet.
Bake for 5 minutes or until lightly browned with gooey cheese.
Use leftover shredded chicken to make this recipe faster. Or use one of the short cut ideas in the blog post.
Your family will love these delicious Cream Cheese and Chicken Taquitos!
And it will make packing lunches easier than ever.
Love easy recipes like this? You’ll love to follow Medium Sized Family on Pinterest, then!
Would you pack these in a lunch?