Ohhh yes 😍 Baked Cream Cheese Chicken Tacos — creamy, cheesy, crunchy edges, total crowd-pleaser. Here’s a simple, juicy, oven-baked version that hits every note.
Baked Cream Cheese Chicken Tacos
Ingredients (serves 4–6)
Filling
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2 cups cooked chicken, shredded (rotisserie works great)
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170 g (6 oz) cream cheese, softened
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1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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½ cup salsa (or diced tomatoes with green chilies)
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1 tsp garlic powder
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1 tsp chili powder
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½ tsp cumin
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Salt & pepper, to taste
Tacos
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10–12 small tortillas (corn or flour)
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Olive oil or melted butter (for brushing)
Optional Toppings
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Sour cream
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Guacamole
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Fresh cilantro
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Lime wedges
Instructions
1️⃣ Preheat oven
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Preheat to 200°C / 400°F.
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Line a baking sheet with parchment paper.
2️⃣ Make the filling
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In a bowl, mix chicken, cream cheese, shredded cheese, salsa, spices, salt, and pepper until creamy and well combined.
3️⃣ Fill the tacos
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Warm tortillas slightly so they don’t crack.
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Spoon filling onto one half of each tortilla.
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Fold over and place seam-side down on baking sheet.
4️⃣ Bake
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Brush tops lightly with olive oil or butter.
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Bake 15–18 minutes, flipping once halfway, until golden and crispy.
5️⃣ Serve
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Let cool 2–3 minutes.
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Serve hot with your favorite toppings.
Pro Tips
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🌮 Extra crispy: Use corn tortillas and brush generously with oil.
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🧀 Ultra-creamy: Add 2 tbsp sour cream to the filling.
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🌶️ Spicy kick: Add jalapeños or hot sauce.
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🥘 Make ahead: Assemble, refrigerate up to 24 hours, then bake.
If you want, I can also share:
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Air-fryer version
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Buffalo cream cheese chicken tacos
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Low-carb lettuce-wrap version