Description
These Creamy Baked Chicken Taquitos are a crispy, cheesy, and flavorful Mexican-inspired snack or meal option. Filled with a creamy mixture of cream cheese, shredded chicken, spices, and melted cheddar and Monterey Jack cheeses, rolled in soft corn tortillas, and baked until golden and crunchy, they make a perfect appetizer or main dish served with salsa, sour cream, and guacamole.
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
Taquitos
- 8-12 (6-inch) corn tortillas
- Cooking spray
- Kosher salt, to taste
Optional for serving
- Salsa
- Sour cream
- Guacamole
Instructions
- Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Lightly spray a baking sheet with cooking spray to prevent sticking and to help achieve crispy taquitos.
- Make Filling: In a large mixing bowl, combine the softened cream cheese, salsa, lime juice, chile powder, ground cumin, cayenne pepper, and onion powder. Stir in the minced garlic, chopped fresh parsley, and chopped scallions until the mixture is smooth. Fold in the shredded chicken, sharp cheddar cheese, and Monterey Jack cheese until evenly combined. Season with kosher salt and black pepper to taste, adjusting the seasoning as needed.
- Soften Tortillas: Warm the corn tortillas to make them pliable and prevent cracking during rolling. You can do this by following the package instructions or by microwaving the tortillas wrapped in a damp paper towel for about 20-30 seconds.
- Fill and Roll Taquitos: Spoon roughly 3 tablespoons of the chicken filling onto the lower third section of each softened tortilla. Roll each tortilla tightly around the filling and place it seam side down on the prepared baking sheet. Continue this process until all tortillas are filled and rolled.
- Bake: Lightly spray the tops of the rolled taquitos with cooking spray and sprinkle a pinch of kosher salt over them. Place the baking sheet in the preheated oven and bake for 15 to 18 minutes or until the taquitos are crisp and golden brown.
- Serve: Remove the taquitos from the oven and serve hot. Accompany with your favorite salsa, sour cream, and guacamole for dipping and added flavor.
Notes
- You can adjust the spice level by varying the amount of chile powder and cayenne pepper.
- For extra crispiness, flip the taquitos halfway through baking.
- Leftover filling can be refrigerated and used for tacos or quesadillas.
- Ensure tortillas are well warmed to prevent cracking while rolling.
- Shredded rotisserie chicken works well to save time.
