Ingredients
Scale
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- ½ cup shredded cheddar or Mexican blend cheese
- ¼ cup salsa
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp cumin
- Salt and black pepper to taste
- 8 small flour or corn tortillas
- Cooking spray or oil (for brushing)
- Chopped cilantro (for garnish)
- Sour cream (for serving)
- Guacamole (for serving)
- Extra shredded cheese (optional for topping)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the cooked shredded chicken, softened cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix well until fully combined.
- Warm the tortillas in the microwave for about 20 seconds to make them pliable.
- Spoon 2–3 tablespoons of the filling onto one side of each tortilla and roll tightly.
- Place the rolled taquitos seam-side down on the prepared baking sheet.
- Lightly brush with oil or spray with cooking spray to enhance crispiness.
- Bake for 15–20 minutes or until golden brown and crispy. For extra crispiness, broil for 1–2 minutes at the end.
- Serve warm with sour cream, guacamole, or other favorite toppings.
Notes
For a spicier kick, consider adding diced jalapeños or using hot salsa. For a vegetarian option, replace chicken with black beans, sautéed bell peppers, and corn.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taquito
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 40mg