Description

These crispy, cheesy baked taquitos are stuffed with seasoned shredded chicken and melty cheese, then baked until golden brown. A healthier alternative to traditional fried taquitos!

Ingredients

Units Scale

2 cups cooked shredded chicken (rotisserie works great)
1 cup shredded cheddar or Monterey Jack cheese
4 oz cream cheese, softened
1/4 cup salsa (mild or spicy)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
10 small flour or corn tortillas
Cooking spray or 2 tbsp olive oil

Optional Toppings & Dips

Guacamole
Sour cream
Salsa
Chopped cilantro
Sliced jalapeños

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
In a large bowl, mix shredded chicken, cheese, cream cheese, salsa, and seasonings until well combined.
Warm the tortillas slightly (microwave for 10-15 seconds or wrap in foil and heat in the oven for 5 minutes) to make them easier to roll.
Spoon 2-3 tablespoons of the chicken mixture onto the lower third of each tortilla. Roll tightly and place seam-side down on the baking sheet.
Lightly brush or spray the tops with olive oil or cooking spray.
Bake for 15-18 minutes, until golden and crispy.
Serve warm with guacamole, sour cream, or salsa.

Notes

Use corn tortillas for a more authentic texture (warm them first to prevent cracking).
Swap chicken for shredded beef, pork, or beans for a different filling.
To make ahead, assemble the taquitos and freeze them uncooked. Bake from frozen at 400°F for 20-25 minutes.