Description
These creamy baked chicken taquitos are a delicious and easy-to-make appetizer or main dish featuring a flavorful mixture of cream cheese, shredded chicken, and spices, all rolled in corn tortillas and baked to crispy perfection. Served with salsa, sour cream, and guacamole, they’re perfect for parties or family meals.
Ingredients
Scale
Filling
- 3 oz cream cheese, softened
- 1/4 cup salsa
- Juice of 1/2 lime
- 1 teaspoon chile powder
- 1/2 teaspoon ground cumin
- Pinch cayenne pepper
- 1/2 teaspoon onion powder
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 3 tablespoons chopped scallions
- 2 cups cooked and shredded chicken
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Tortillas and Finishing
- 8-12 (6-inch) corn tortillas
- Cooking spray
- Kosher salt, to taste
- Salsa (optional, for serving)
- Sour cream (optional, for serving)
- Guacamole (optional, for serving)
Instructions
- Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Lightly spray a baking sheet with cooking spray to prevent sticking and help the taquitos crisp up nicely during baking.
- Make Filling: In a large bowl, mix together the softened cream cheese, salsa, lime juice, chile powder, ground cumin, cayenne pepper, and onion powder until smooth. Add the minced garlic, chopped parsley, and scallions, stirring until well combined. Fold in the shredded chicken along with the cheddar and Monterey Jack cheeses until everything is evenly mixed. Season with kosher salt and black pepper to taste.
- Soften Tortillas: Warm the corn tortillas to make them pliable and prevent cracking when rolling. You can warm them by following the package instructions or by microwaving them wrapped in a damp paper towel for about 20-30 seconds.
- Fill and Roll Taquitos: Spoon about 3 tablespoons of the chicken filling onto the lower third of each softened tortilla. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet. Repeat this with all tortillas and filling.
- Bake: Lightly spray the rolled taquitos with cooking spray and sprinkle a pinch of kosher salt over them. Bake in the preheated oven for 15 to 18 minutes, or until the tortillas are golden brown and crisp.
- Serve: Remove the taquitos from the oven and serve them hot with optional salsa, sour cream, and guacamole for dipping and added flavor.
Notes
- Warming the tortillas is essential to avoid cracking while rolling.
- You can adjust the level of spiciness by increasing or decreasing the amount of chile powder and cayenne pepper.
- Leftover taquitos can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- For extra crispiness, you can broil the taquitos for 1-2 minutes at the end of baking, watching carefully to prevent burning.
