Description
Golden and crunchy baked chicken taquitos filled with shredded chicken, cheese, and bold seasonings, all wrapped in tortillas and baked to perfection for a lighter, flavor-packed dish.
Ingredients
2 cups cooked and shredded chicken
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup salsa
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground cumin
Salt and pepper to taste
10–12 small flour or corn tortillas
Cooking spray or olive oil spray
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, mix the shredded chicken, cream cheese, cheddar cheese, salsa, chili powder, garlic powder, onion powder, cumin, salt, and pepper until well combined.
- Warm the tortillas in the microwave wrapped in a damp paper towel for 20–30 seconds to make them more pliable.
- Spoon 2–3 tablespoons of filling onto the lower third of each tortilla, roll tightly, and place seam-side down on the baking sheet.
- Lightly spray the tops with cooking spray or brush with olive oil for crispiness.
- Bake for 15–20 minutes, until crisp and golden brown.
- Serve hot with your favorite dipping sauces like guacamole, sour cream, or salsa.
Notes
Swap cheddar for pepper jack for added heat.
Use beef or pulled pork instead of chicken for variety.
Make it vegetarian by replacing chicken with black beans.
Add chopped spinach or green onions for extra veggies.
Use corn tortillas for traditional flavor or flour for extra crispiness.
Store leftovers in the fridge for up to 3 days or freeze before baking.
Reheat in the oven or toaster oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taquito
- Calories: 210
- Sugar: 1g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg
