Chicken and Cheese Taquitos
Delicious crispy taquitos filled with tender shredded chicken, creamy cheese, and zesty spices, perfect for busy weeknights or gatherings.
Ingredients
Filling
- 3 cups Shredded Cooked Chicken Use rotisserie chicken for convenience or homemade.
- 8 ounces Cream Cheese, softened Provides a rich, creamy filling.
- 1.5 cups Shredded Cheese Blend Combination of Monterey Jack and Cheddar.
- 0.25 cup Diced Green Chiles, drained Adds mild heat.
- 0.5 cup Finely Chopped Red Onion Provides a sweet crunch.
- 0.25 cup Chopped Fresh Cilantro Adds freshness.
- 1 teaspoon Cumin Offers warm earthy depth.
- 1 teaspoon Chili Powder For mild heat.
- 0.5 teaspoon Garlic Powder Convenient garlic flavor.
- 0.5 teaspoon Onion Powder Enhances savory notes.
- to taste Salt and Black Pepper For seasoning.
Taquito Assembly
- 24 Corn Tortillas Essential for crispy texture.
- as needed Olive Oil or Avocado Oil Spray For a golden brown finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine cream cheese, shredded cheese blend, diced green chiles, red onion, cilantro, cumin, chili powder, garlic powder, onion powder, salt, and pepper until well mixed.
- Gently fold in the shredded chicken until evenly coated.
- Wrap a stack of 5-6 tortillas in a damp paper towel and microwave for 30-45 seconds to soften.
Assembly
- Lay a warm tortilla flat and spoon 2-3 tablespoons of filling down the center. Roll tightly and place seam-side down on the baking sheet.
- Repeat until all tortillas and filling are used, arranging them in a single layer.
- Lightly spray the taquitos with olive or avocado oil.
Cooking
- Bake taquitos in the preheated oven for 15-20 minutes until golden brown and crispy, flipping halfway for extra crispiness.
- Allow to cool for a few minutes before serving.
Notes
Serve with salsa, guacamole, or sour cream. Consider a mini taco bar style presentation for interactive enjoyment.