Description
Crispy, cheesy rolls filled with shredded chicken and creamy cheese blend, perfect for weeknights or casual gatherings.
Ingredients
Scale
- 3 cups Shredded Cooked Chicken
- 8 ounces Cream Cheese, softened
- 1 ½ cups Shredded Cheese Blend (Monterey Jack and Cheddar)
- ¼ cup Diced Green Chiles, drained
- ½ cup Finely Chopped Red Onion
- ¼ cup Chopped Fresh Cilantro
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- Salt and Black Pepper to taste
- 24 Corn Tortillas
- Olive Oil or Avocado Oil Spray
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine softened cream cheese, shredded cheese, diced chiles, chopped onion, cilantro, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until well blended.
- Gently fold in the shredded chicken until evenly coated. Taste and adjust seasonings as necessary.
- Wrap a stack of tortillas in a damp paper towel and microwave for 30-45 seconds to make them pliable.
- On a warm tortilla, spoon 2-3 tablespoons of the filling down the center and roll tightly. Place seam-side down on the baking sheet.
- Lightly spray the rolled taquitos with oil for that crispy finish.
- Bake for 15-20 minutes until golden and crispy, flipping halfway through for even browning.
- Let them cool for a few moments before serving warm with toppings of your choice.
Notes
For a vegetarian option, substitute shredded chicken with canned chicken or beans. Can store in the fridge for up to three days or freeze before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taquitos
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: taquitos, chicken, cheese, appetizer, Mexican food, baking