Delicious baked taquitos filled with creamy chicken and cheese, perfect for a snack or appetizer.
Author:Ghalina
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Baking
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
280 g cooked shredded chicken
113 g cream cheese, softened
56 g shredded cheddar or Monterey Jack cheese
60 ml salsa, preferred heat level
1 teaspoon ground cumin
1 teaspoon chili powder
Salt, to taste
Freshly ground black pepper, to taste
25 g chopped green onions or fresh cilantro (optional)
8 to 10 small flour or corn tortillas, 15 cm size
Cooking spray or olive oil, for brushing
Guacamole, for dipping
Sour cream, for dipping
Salsa or fresh pico de gallo, for dipping
Shredded lettuce, for garnish (optional)
Diced tomatoes, for garnish (optional)
Extra cheese, for garnish (optional)
Instructions
Preheat the oven to 200°C (400°F).
In a mixing bowl, combine the shredded chicken, cream cheese, cheddar or Monterey Jack cheese, salsa, ground cumin, chili powder, salt, black pepper, and green onions or cilantro (if using).
Mix until well combined.
Warm the tortillas slightly to make them pliable.
Spoon a portion of the chicken filling onto each tortilla and roll them tightly.
Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper.
Brush the tops with cooking spray or olive oil.
Bake in the preheated oven for 15-20 minutes or until golden and crispy.
Serve with guacamole, sour cream, salsa, and garnishes as desired.
Notes
For a spicier kick, use hot salsa or add jalapeños to the filling.
These taquitos can be frozen before baking; just add a few extra minutes to the baking time if cooking from frozen.
Feel free to customize the filling with your favorite ingredients.