Description

These Baked Chicken Taquitos are crispy, cheesy, and packed with flavorful shredded chicken mixed with cream cheese, cheddar, and mild green chilis. Perfectly seasoned with chili powder, cumin, and garlic powder, these taquitos are baked to golden perfection for a healthier twist on a classic Mexican appetizer or snack. Served with a creamy Sriracha sauce, they are sure to be a hit at any gathering or weeknight dinner.

Ingredients

Scale

For the Taquitos:

2 cups (about 1 pound) cooked shredded chicken
4 ounces cream cheese
1 cup (4 ounces) grated cheddar cheese
4 ounces canned mild green chilis
1 teaspoon mild chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
18 to 20 (6-inch) corn tortillas
Vegetable oil, for brushing

For Serving:

Fresh cilantro
Sour cream
Mild salsa

Sriracha Cream Sauce:

1/4 cup sour cream
1 tablespoon Sriracha hot sauce

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and lightly oil a rimmed baking sheet to prevent sticking.
Make the taquito mix: In a medium bowl, combine the cooked shredded chicken, cream cheese, grated cheddar cheese, canned mild green chilis, mild chili powder, ground cumin, garlic powder, and salt. Mix thoroughly until all ingredients are well blended. Taste and adjust seasonings if desired.
Prep the tortillas: To make the corn tortillas more flexible and prevent cracking when rolling, wrap them in stacks of two between damp paper towels and microwave on high for 20 seconds.
Assemble the taquitos: Place about two heaping tablespoons of the chicken mixture onto each tortilla, then tightly roll them up like cigars. Use a small cookie scoop for even portions if preferred. Immediately brush each rolled tortilla with vegetable oil to help with crisping and place them seam-side down on the prepared baking sheet. Repeat until all filling is used.
Bake the taquitos: Bake the rolled taquitos in the preheated oven for 20 to 25 minutes, or until they are crispy and golden brown. Some tortillas may crack slightly; this is normal and they can still be enjoyed.
Make the Sriracha cream sauce: While the taquitos bake, mix together the sour cream and Sriracha hot sauce in a small bowl. Adjust the spiciness to your liking. This sauce can be made ahead and stored covered in the refrigerator for a few days.
Serve: Serve the baked chicken taquitos immediately with the Sriracha cream sauce, fresh cilantro, sour cream, and mild salsa. Leftovers can be frozen up to one month and reheated in a warm oven.

Notes

To keep tortillas flexible and avoid cracking, warm them before rolling.
If some tortillas crack badly, don’t hesitate to re-roll the filling in a new tortilla.
Use mild chilis and mild chili powder for a kid-friendly version; increase spice levels to suit personal preference.
Leftover taquitos freeze well; reheat in the oven for best texture.
The cream sauce can be customized by varying the amount of Sriracha to control heat.

Nutrition

Serving Size: 4 taquitos
Calories: 380
Sugar: 2g
Sodium: 520mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 25g
Cholesterol: 75mg