Baked Chicken Taquitos (Printable Version)
Crispy tortillas packed with cheesy chicken and baked till crunchy. Awesome for sharing and dipping with friends.
# What You'll Need:
→ Filling
01 -
Salt and black pepper (freshly cracked), just enough for flavor
02 -
1/4 cup chopped cilantro (skip this if you don't want it)
03 -
1 tablespoon lime juice (fresh squeezed is best)
04 -
1 teaspoon taco spice blend
05 -
1/2 cup of your favorite salsa
06 -
1 cup cheddar cheese or use Mexican mix, shredded
07 -
1 cup cream cheese that's been left out to soften
08 -
2 cups cooked chicken, shredded by hand or with forks
→ Assembly
09 -
Olive oil or a can of cooking spray
10 -
10 to 12 tortillas (pick the small flour kind)
→ Optional toppings
11 -
Sliced jalapeños
12 -
Chopped tomatoes
13 -
Extra salsa
14 -
Sour cream
15 -
Guacamole
# Step-by-Step Guide:
01 -
Let them cool for a bit so you don’t burn your mouth, then pile them up and add whatever toppings you’re craving: guac, more salsa, tomatoes, jalapeños, or some sour cream.
02 -
Pop the tray in your hot oven for about 20 to 25 minutes. Flip those taquitos halfway so both sides get crispy and golden.
03 -
Spritz or brush a bit of oil or spray on the tops so they crisp up even better.
04 -
Scoop around 2 tablespoons of that chicken mix into the middle of every tortilla. Starting at one side, roll up tight and tuck the seam underneath on your greased baking tray.
05 -
Pop the small tortillas in the microwave for 10 to 15 seconds so they’re nice and bendy for rolling.
06 -
Stir the chicken, cream cheese, both cheeses, salsa, taco spice, lime juice, and cilantro if you want it in a bowl. Mix till it looks even. Add salt and pepper to your liking.
07 -
Fire up your oven to 400°F (200°C). Line a baking tray with parchment or give it a quick oil spray so nothing sticks.
# Additional Notes:
01 -
Warm up your tortillas before rolling so they don’t rip and you get tight, neat taquitos.