High-Protein Baked Cream Cheese Chicken Taquitos

Crispy, creamy, and packed with protein, these baked cream cheese chicken taquitos are a game-changer for anyone looking for a delicious yet nutritious meal. They strike the perfect balance between indulgence and health, making them ideal for family dinners, meal prep, or even a protein-rich snack.

Unlike traditional fried taquitos, this version is baked, which means you can enjoy that golden, crunchy tortilla without all the excess oil. The creamy chicken filling, mixed with a touch of cheese and flavorful spices, makes every bite irresistible.

High in protein thanks to the shredded chicken and cream cheese, these taquitos are also incredibly versatile. Pair them with salsa, guacamole, or a light salad for a complete and satisfying meal that feels like comfort food with a healthy twist.

Cooking Time and Serving

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6 servings (12 taquitos)

Ingredients

For the Filling:

• 2 cups cooked shredded chicken (rotisserie or boiled)
• 4 oz reduced-fat cream cheese, softened
• ½ cup Greek yogurt (or sour cream)
• 1 cup shredded Mexican blend cheese (or cheddar)
• 2 green onions, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• Salt and black pepper, to taste

For the Taquitos:

• 12 small whole wheat or low-carb tortillas
• Cooking spray or light brush of olive oil

Optional for Serving:

• Salsa
• Guacamole
• Fresh cilantro
• Lime wedges

How to Make

1. Preheat Oven – Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Filling – In a large mixing bowl, combine shredded chicken, cream cheese, Greek yogurt, shredded cheese, green onions, and spices. Mix until creamy and well blended.
3. Assemble Taquitos – Place 2–3 tablespoons of the filling onto one side of a tortilla. Roll it tightly into a log shape and place seam-side down on the prepared baking sheet.
4. Bake Until Crispy – Lightly spray or brush the tops of the taquitos with olive oil. Bake for 18–20 minutes, or until golden brown and crispy.
5. Serve and Enjoy – Serve warm with salsa, guacamole, or your favorite dipping sauce.

Notes

• You can use rotisserie chicken for convenience or cook and shred your own chicken breasts.
• For extra crispiness, bake under the broiler for 2–3 minutes at the end.
• Make ahead: Assemble taquitos, freeze on a tray, and store in a freezer bag. Bake directly from frozen, adding 5 extra minutes.
• Low-carb option: Use almond flour tortillas instead of whole wheat.

FAQs

Q: Can I make these taquitos gluten-free?

Yes! Simply use gluten-free tortillas.

Q: Can I air-fry instead of baking?

Absolutely. Air fry at 375°F (190°C) for about 8–10 minutes, flipping halfway for even crispiness.

Q: Can I make them vegetarian?

Yes. Substitute the chicken with black beans, lentils, or a plant-based protein of your choice.

Q: How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

Nutrition Information (per serving: 2 taquitos)