Description
Crispy and creamy oven-baked chicken taquitos made with shredded chicken, cream cheese, and cheese, brushed with olive oil for a healthier crunch.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 4 oz (about 1/2 cup) cream cheese, softened
- 1 to 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 to 2 teaspoons taco seasoning (adjust to taste)
- 12 small tortillas (flour or corn)
- 1–2 tablespoons olive oil (for brushing)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Combine the shredded chicken, softened cream cheese, shredded cheese, and taco seasoning in a bowl. Stir until you have a smooth mixture; taste and add salt or more seasoning if needed.
- Warm tortillas briefly to make them pliable: microwave covered with a damp paper towel for 20–30 seconds or heat in a dry skillet for 10–15 seconds per side.
- Place about 2 tablespoons of filling on one end of a tortilla. Roll tightly and place seam-side down on the prepared baking sheet. Repeat with remaining tortillas and filling.
- Brush each taquito lightly with olive oil and sprinkle with a little salt and pepper.
- Bake for 15–20 minutes, turning the pan halfway through if desired, until the taquitos are golden brown and crisp.
- Serve hot with guacamole, salsa, sour cream, or your favorite dips.
Notes
For a lighter version, use reduced-fat cream cheese and part-skim cheese. Make it vegetarian by swapping shredded chicken for mashed black beans or seasoned jackfruit.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican