Description
These creamy baked chicken taquitos are a delicious and crispy appetizer or meal option featuring a flavorful blend of cream cheese, salsa, spices, and shredded chicken wrapped in corn tortillas and baked to perfection. They offer a perfect balance of creamy filling and crunchy texture, ideal for game day, parties, or a satisfying family dinner.
Ingredients
Scale
Filling
- 3 oz cream cheese, softened
- 1/4 cup salsa
- Juice of 1/2 lime
- 1 teaspoon chile powder
- 1/2 teaspoon ground cumin
- Pinch cayenne pepper
- 1/2 teaspoon onion powder
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 3 tablespoons chopped scallions
- 2 cups cooked and shredded chicken
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Taquitos and Extras
- 8-12 (6-inch) corn tortillas
- Cooking spray
- Kosher salt, to taste
- Salsa (optional, for serving)
- Sour cream (optional, for serving)
- Guacamole (optional, for serving)
Instructions
- Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Lightly spray a baking sheet with cooking spray to prevent sticking and help the taquitos crisp up evenly while baking.
- Make Filling: In a large bowl, mix together the softened cream cheese, salsa, lime juice, chile powder, ground cumin, cayenne pepper, and onion powder until smooth. Add the minced garlic, chopped fresh parsley, and scallions, stirring until fully incorporated. Fold in the shredded chicken, sharp cheddar cheese, and Monterey Jack cheese until the filling is evenly combined. Season with kosher salt and black pepper to taste, adjusting as needed.
- Soften Tortillas: Warm the corn tortillas to make them pliable and prevent cracking when rolling. You can do this by following package directions or microwaving them briefly wrapped in a damp paper towel until soft.
- Fill and Roll Taquitos: Spoon about 3 tablespoons of the chicken filling onto the lower third 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.
- Bake: Lightly spray the rolled taquitos with cooking spray and sprinkle a little kosher salt over them. Bake in the preheated oven for 15 to 18 minutes, or until crisp and golden brown.
- Serve: Serve the baked chicken taquitos hot, accompanied by salsa, sour cream, and guacamole if desired.
Notes
- Warming the tortillas before rolling helps prevent them from cracking during baking.
- You can substitute rotisserie chicken for quick preparation.
- Adjust the level of cayenne pepper to your preferred heat tolerance.
- For extra crispiness, flip the taquitos halfway through baking.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
