Description
These crispy chicken taquitos are a weeknight lifesaver, combining shredded rotisserie chicken with cream cheese, cheddar, and salsa rolled in tortillas and baked until golden.
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken is ideal)
- 4 oz cream cheese, softened
- ½ cup shredded cheddar or Mexican blend cheese (plus extra for topping)
- ¼ cup salsa (mild or spicy)
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp ground cumin
- Salt and black pepper to taste
- 8 small flour or corn tortillas (6–8 inches)
- Cooking spray or oil for brushing
- Chopped cilantro for garnish
- Sour cream and guacamole for serving
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix until creamy.
- Warm tortillas in the microwave for 15–25 seconds to make them pliable.
- Spoon 2–3 tablespoons of filling onto one side of each tortilla and roll tightly, seam-side down on the baking sheet.
- Brush each taquito with oil or spray with cooking spray.
- Bake for 15–20 minutes until golden and crisp, broiling for 1–2 minutes if desired.
- Remove from oven, let rest for 2 minutes, garnish with cilantro, and serve warm with sour cream and guacamole.
Notes
For gluten-free, use corn tortillas labeled gluten-free. Substitute cream cheese with Greek yogurt for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican