Description
These Creamy Baked Chicken Taquitos are a crispy, golden-baked treat filled with flavorful shredded chicken, two cheeses, cream cheese, fresh herbs, and delightful spices. Perfect for a quick dinner or a crowd-pleasing appetizer, they’re easy to make and even easier to love, served hot from the oven with your favorite Mexican-inspired toppings.
Ingredients
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For the Filling
- 3 oz cream cheese, softened
- 1/4 cup salsa
- Juice of 1/2 lime
- 1 teaspoon chile powder
- 1/2 teaspoon ground cumin
- Pinch cayenne pepper
- 1/2 teaspoon onion powder
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 3 tablespoons chopped scallions
- 2 cups cooked and shredded chicken
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
For Assembly
- 8–12 (6-inch) corn tortillas
- Cooking spray
- Kosher salt, to taste
To Serve
- Salsa (optional)
- Sour cream (optional)
- Guacamole (optional)
Instructions
- Prepare Baking Sheet: Preheat the oven to 425°F (220°C). Spray a baking sheet lightly with cooking spray to prevent sticking and ensure crispiness.
- Make Filling: In a large bowl, combine the softened cream cheese, salsa, lime juice, chile powder, ground cumin, cayenne pepper, and onion powder. Add the minced garlic, chopped fresh parsley, and chopped scallions, mixing until smooth. Fold in the shredded chicken, cheddar cheese, and Monterey Jack cheese until evenly incorporated. Season with kosher salt and black pepper to taste, adjusting if necessary.
- Soften Tortillas: Warm the corn tortillas according to package directions or by briefly microwaving wrapped in a damp paper towel, until soft and pliable. This step helps prevent cracking while rolling.
- Fill and Roll Taquitos: Spoon about 3 tablespoons of the chicken filling onto the lower third of each tortilla. Roll each tortilla tightly around the filling and place seam side down on the prepared baking sheet. Repeat this process with the remaining tortillas and filling.
- Bake: Lightly spray the rolled taquitos with cooking spray and sprinkle with a little kosher salt. Bake in the preheated oven for 15–18 minutes, or until the tortillas are crisp and golden-brown.
- Serve: Serve the hot taquitos with your choice of salsa, sour cream, and guacamole for dipping and extra flavor.
Notes
- If corn tortillas are breaking, warm them in a damp towel to make them more pliable.
- Try substituting parsley with cilantro for a more traditional Mexican flavor.
- You can prepare the filling ahead of time and refrigerate for easy assembly later.
- Leftovers can be refrigerated and reheated in the oven for best crispiness.
- This recipe is easily doubled for feeding a crowd.
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 1g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 35mg
