Description
Warm, crunchy taquitos stuffed with creamy, well-seasoned shredded chicken, perfect for a weeknight dinner.
Ingredients
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- ½ cup shredded cheddar or Mexican blend cheese
- ¼ cup salsa
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp ground cumin
- Salt and black pepper to taste
- 8 small flour or corn tortillas
- Cooking spray or a light brush of oil
- Chopped cilantro for garnish (optional)
- Sour cream, guacamole, and extra shredded cheese for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Blend the shredded chicken with softened cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper until evenly mixed.
- Warm tortillas in the microwave for about 20 seconds wrapped in a damp paper towel, or heat briefly in a dry skillet.
- Spoon 2–3 tablespoons of filling along one side of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
- Brush the taquitos with oil or spray with cooking spray for crispness.
- Bake for 15–20 minutes, until golden brown and crispy. Broil for 1–2 minutes at the end if you like extra browning.
- Serve warm topped with chopped cilantro, extra cheese, sour cream, and guacamole.
Notes
Use rotisserie chicken for quicker prep. For dairy-free, swap cream cheese for a plant-based spread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican