Description
Crispy oven-baked taquitos filled with creamy seasoned chicken, perfect for weeknight dinners or party finger food.
Ingredients
- 2 cups shredded cooked chicken (rotisserie, poached, or leftover roast)
- 1 cup cream cheese, softened
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon taco seasoning
- 10–12 small corn or flour tortillas (6-inch)
- Cooking spray or olive oil for brushing
- Optional toppings: sour cream, salsa, guacamole, chopped cilantro, lime wedges
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.
- In a medium bowl, mix the shredded chicken, softened cream cheese, shredded cheese, and taco seasoning until evenly combined. Taste and adjust seasoning.
- Microwave tortillas for about 30 seconds in a stack wrapped in a damp paper towel to make them pliable.
- Spoon 2–3 tablespoons of the chicken mixture onto each tortilla near one edge. Spread a narrow line, leaving the ends free.
- Roll each tortilla tightly and place seam-side down on the prepared baking sheet.
- Lightly spray the taquitos with cooking spray or brush with olive oil.
- Bake for 20–25 minutes, turning once halfway, until they’re golden and crisp.
- Serve hot with optional toppings.
Notes
For gluten-free, use certified corn tortillas. Make-ahead option: assemble taquitos and refrigerate before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican