Adding cream cheese to your taquitos is a massively rewarding shortcut to take! We're also using some Tomatillo Chipotle Salsa in this batch -- so good!
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5 from 2 votes

Chipotle Cream Cheese Taquitos

Adding cream cheese to your taquitos is a massively rewarding shortcut to take! We're also using some Tomatillo Chipotle Salsa in this batch -- so good!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 4 (12-16 taquitos)
Calories: 648kcal
Author: Mexican Please


  • 2 chicken breasts (approx. 3 cups shredded chicken)
  • 12-16 corn tortillas
  • 4 oz. cream cheese
  • 1/2 onion
  • 1-2 tablespoons adobo sauce (optional)
  • 1 teaspoon salt (plus more to taste)
  • freshly cracked black pepper

For the Tomatillo-Chipotle Salsa:

  • 3-4 tomatillos
  • 3-4 chipotles in adobo
  • 2 garlic cloves

For the Basic Guacamole:

  • 1 avocado
  • 1 lime
  • 2-3 tablespoons finely chopped onion
  • 1/4 teaspoon salt (plus more to taste)


  • If you're poaching the chicken, add 2 chicken breasts to a saucepan and cover with cold tap water. Bring to a boil and then reduce heat to let simmer for 20-25 minutes or until the chicken is cooked through. You can optionally add some flavoring to the water -- for this batch I added salt, pepper, onion and cilantro. Once cooked, set the chicken breasts aside to cool and then use two forks to shred them. 
  • To make the Tomatillo Chipotle Salsa, start by removing the husks and stems from the tomatillos.   Give them a good rinse and roast them in a 400F oven until they start to turn army green in color, approx. 10-15 minutes.
  • Add the roasted tomatillos to a blender along 3-4 chipotles in adobo and 2 garlic cloves.  I typically remove the seeds from the chipotles.  Combine well and taste for heat level.  Add 4 oz. cream cheese to the blender and combine well. 
  • In a mixing bowl, combine the shredded chicken with the Salsa mixture from the blender and add 1/2 onion finely chopped,1 teaspoon salt, and some freshly cracked black pepper.  Mix well and take a final taste for seasoning and heat level.  (I added some more adobo sauce and another pinch of salt to this batch.)
  • Add the tortillas to a plate and cover with damp paper towels. Microwave for 60 seconds or until the tortillas are soft and pliable. 
  • Add 2-3 tablespoons of chicken mixture to each tortilla. Roll tight and place them seam side down on a baking sheet. Add a thin layer of oil to each taquito before baking them (I used an olive oil sprayer).
  • Bake for 20 minutes in a 400F oven or until the edges are turning darker brown. Serve immediately.
  • If you want to make the Guacamole, finely chop 2-3 tablespoons of onion. Use the back of a fork to smoosh the onion until it turns translucent.   Add the onion to a bowl along with the flesh of one avocado, 1/4 teaspoon of salt, and the juice of a half lime. Mush and mix well.  Taste for salt level.  Keep adding tiny dashes of salt (and lime) until you like it.


I used an olive oil sprayer to give the Taquitos a thin layer of oil before baking.  You could also use a pastry brush to coat them with oil. 
Warming up the tortillas will make them pliable.  If your tortillas are cracking open when you roll them then try microwaving them for a bit longer.
I like these Taquitos best when the edges are crispy but the center is still slightly chewy.  If you bake them for too long the edges become brittle.


Calories: 648kcal