Ingredients
- 2 cups cooked, shredded chicken
- 4 oz cream cheese, softened
- ½ cup shredded sharp cheddar cheese
- ¼ cup salsa (mild, medium, or hot)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 8–10 small flour or corn tortillas (6-inch size)
- Olive oil or cooking spray, for brushing
- Optional for serving: Chopped green onions or cilantro, sour cream, guacamole, salsa, lime wedges
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
- Warm tortillas in the microwave wrapped in a damp paper towel for 20–30 seconds to make them flexible.
- In a large bowl, combine shredded chicken, cream cheese, cheddar, salsa, cumin, chili powder, salt, and pepper.
- Spoon 2–3 tablespoons of filling onto each tortilla. Roll tightly and place seam-side down on the baking sheet.
- Lightly brush or spray tops with olive oil.
- Bake for 15–20 minutes, flipping halfway through, until golden and crisp. For extra crispness, broil 1–2 minutes at the end.
- Let cool slightly and serve with dips and lime wedges if desired.
Notes
- Add diced jalapeños or cayenne for heat.
- Use Monterey Jack or pepper jack cheese for variety.
- Swap chicken for mashed black beans and veggies for a vegetarian version.
- Assemble ahead and refrigerate until baking.
- Freeze baked or unbaked taquitos and reheat from frozen.
- Prep Time: 10–15 minutes
- Cook Time: 15–20 minutes
- Category: Main Dish, Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 taquito
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 45mg
