Baked Chicken Taquitos
These baked chicken taquitos feature a creamy filling with tender chicken and spices, all wrapped in warm tortillas and baked to a satisfying crunch.
Ingredients
For the filling
- 3 ounces cream cheese, softened
- 1/4 cup salsa (red or green)
- 1 tablespoon lime juice
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 2 cloves garlic, minced
- 3 tablespoons chopped cilantro or parsley
- 2 small scallions, diced
- 2 cups shredded cooked chicken
- 1 cup pepperjack cheese
For assembly
- 12 6-inch flour tortillas
- cooking spray cooking spray
- kosher salt kosher salt
Instructions
Preparation
- Preheat your oven to get it nice and warm for crispy taquitos.
- In a mixing bowl, combine the softened cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and minced garlic. Mix until smooth and creamy.
- Add chopped cilantro or parsley, diced scallions, shredded chicken, and pepperjack cheese to the cream cheese mixture. Stir until everything is evenly coated.
- Take a tortilla and place a generous spoonful of the filling near one edge. Roll it tightly, tucking in the sides as you go. Avoid overfilling.
- Arrange the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Lightly spray with cooking spray and sprinkle kosher salt over the top.
Baking
- Bake in the preheated oven until golden brown and crispy. Monitor closely to achieve the perfect crunch without burning.
- Let cool for a minute before serving to help set the filling.
Notes
Serve warm with extra salsa, guacamole, or a simple salad. For a twist, try adding different cheeses or adjust the spice level to your liking.