Description
These Creamy Baked Chicken Taquitos are a delicious and easy-to-make Mexican-inspired dish perfect for a family-friendly meal. Crispy on the outside and creamy on the inside, these taquitos are sure to be a hit with everyone at the table.
Ingredients
Scale
For the Filling:
- 2 cups cooked shredded chicken
- 4 oz cream cheese (softened)
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup salsa or diced green chiles
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp chili powder
- Salt and pepper to taste
For Assembly:
- 10–12 small flour or corn tortillas
- Olive oil spray or brush
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, Monterey Jack, salsa or green chiles, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix until fully combined and creamy.
- Warm the tortillas: Warm the tortillas slightly to make them pliable. Spoon filling onto each tortilla, roll tightly, and place seam-side down on the baking sheet.
- Bake: Lightly spray or brush the tops with olive oil. Bake for 15–18 minutes until golden brown and crispy.
- Serve: Serve warm with sour cream, salsa, or guacamole for dipping.
Notes
- Use rotisserie chicken for a quick prep shortcut.
- For crispier taquitos, bake on a wire rack set over the baking sheet.
- You can freeze unbaked taquitos and bake straight from frozen, adding a few extra minutes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 40mg
