Description
These crispy, oven-baked taquitos filled with shredded chicken, cream cheese, and cheese are perfect for weeknight dinners or casual parties.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover roasted chicken)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup salsa
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 8 small flour or corn tortillas
- Cooking spray or oil (for brushing)
- Optional garnishes: chopped cilantro, sour cream, guacamole, extra shredded cheese
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheddar, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix until evenly combined and creamy.
- Stack tortillas, wrap them in a damp paper towel, and microwave for 15–25 seconds to make them pliable.
- Spoon 2–3 tablespoons of filling onto one side of a tortilla and roll tightly, placing seam-side down on the prepared baking sheet.
- Lightly brush the tops with oil or spray with cooking spray.
- Bake for 15–20 minutes until golden brown and crisp, turning once halfway if needed. For extra crispiness, broil for 1–2 minutes at the end.
- Serve warm with your favorite garnishes.
Notes
For dairy-free, replace cream cheese and cheddar with plant-based alternatives. For lower fat, use reduced-fat cream cheese and cheese.