Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- ½ cup cream cheese, softened
- ⅓ cup salsa (mild, medium, or hot based on your preference)
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 12 small flour or corn tortillas
- 2 tablespoons olive oil or melted butter (for brushing)
- Optional: sour cream, guacamole, or salsa for serving
Step-by-Step Instructions
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the chicken filling: In a large mixing bowl, combine the shredded chicken, shredded cheese, cream cheese, salsa, chili powder, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Mix until the ingredients are evenly incorporated.
- Warm the tortillas: To prevent the tortillas from cracking when rolled, wrap them in a damp paper towel and microwave for 20-30 seconds until soft and pliable.
- Assemble the taquitos: Place a heaping tablespoon of the chicken mixture near the edge of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
- Brush with olive oil: Lightly brush the tops of the taquitos with olive oil or melted butter to help them crisp up in the oven.
- Bake: Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the taquitos are golden brown and crispy.
- Serve: Remove the taquitos from the oven and let them cool for a minute or two. Serve warm with your favorite dipping sauces, such as guacamole, sour cream, or salsa.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 taquitos
- Calories: 280
- Sugar: 2g
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g