2 cups cooked shredded chicken (rotisserie chicken works perfectly)

4 oz cream cheese, softened at room temperature

½ cup shredded cheddar or Monterey Jack cheese

¼ cup salsa, your preferred heat level

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and freshly ground black pepper to taste

¼ cup chopped green onions or fresh cilantro (optional for freshness)

8–10 small flour or corn tortillas, 6-inch size

Cooking spray or olive oil for brushing

Guacamole, sour cream, salsa, or fresh pico de gallo for dipping

Shredded lettuce, diced tomatoes, or extra cheese for garnish (optional)

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Preheat your oven to 400°F and line a baking sheet with parchment paper or grease it lightly.
Warm the tortillas in the microwave for 20-30 seconds to make them pliable and avoid cracking while rolling.
In a mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper. Stir until the mixture is creamy and well blended. If desired, add green onions or cilantro for a burst of freshness.
Place a warm tortilla on your workspace and spoon about 2-3 tablespoons of the chicken mixture along the center. Roll the tortilla tightly around the filling, ensuring the seam is tucked underneath. Repeat this process with all the tortillas and filling.
Lightly brush or spray each taquito with olive oil or cooking spray. For extra cheese, sprinkle more shredded cheese on top.
Place the taquitos on the prepared baking sheet and bake for 15-20 minutes, flipping halfway through to ensure even crispiness. For an extra golden touch, broil for 1-2 minutes at the end (watch closely to prevent burning).
Allow the taquitos to cool for 2-3 minutes before serving with your favorite dipping sauces like guacamole, sour cream, or salsa.

Gluten-Free: Use corn tortillas to make these taquitos gluten-free. Make sure to wrap the tortillas in a damp paper towel and microwave them for 20 seconds to soften them up before rolling.
Spicy Kick: Add diced jalapeños to the chicken mixture or stir in a few dashes of your favorite hot sauce for an added heat element.
Cheese Lovers: For a cheesier filling, increase the amount of shredded cheese or use a combination of cheeses like cheddar, mozzarella, or pepper jack.
Storage: Store any leftover taquitos in an airtight container in the fridge for up to 3 days.
Freezing: You can assemble the taquitos ahead of time and freeze them before baking. Place them on a baking sheet, freeze until firm, and then transfer to freezer bags. When ready to eat, bake directly from frozen, adding an extra 5 minutes to the cooking time.
Reheating: Reheat taquitos in the oven at 350°F for about 10 minutes to restore their crispy texture. You can also reheat them in an air fryer for 5-6 minutes at 375°F for an even crunchier result.