Ingredients
Filling
- 4 ounces cream cheese, softened
- 1 ½ cups shredded Mexican blend, Monterey Jack, or cheddar cheese (about 6 ounces)
- ¼ cup thick-style salsa (not fresh)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 2 cups cooked shredded chicken (about 1 large boneless skinless chicken breast)
Taquitos
- 12 small (6-inch) flour tortillas
- 2 tablespoons olive oil or avocado oil
To Serve
- Sour cream, guacamole, salsa, or any dip or topping you prefer
Instructions
- Preheat Oven, Prep Baking Sheet: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and drizzle it lightly with about 1 tablespoon of oil to prevent sticking and help with crispiness.
- Make Filling: In a medium bowl, thoroughly combine the softened cream cheese with shredded cheese, salsa, chili powder, cumin, salt, and black pepper. Once well blended, fold in the shredded cooked chicken. The filling will be thick and creamy.
- Prep Tortillas: To make the tortillas pliable and easy to roll, warm them just before filling. Microwave 4 tortillas at a time, wrapped in a damp paper towel, for about 15 seconds at full power. Repeat with remaining tortillas.
- Roll Taquitos: Spoon 2 to 3 tablespoons of the chicken mixture onto the center of each tortilla, leaving about a ½-inch border on each end. Roll tightly and place each taquito seam-side down on the prepared baking sheet to keep them closed while baking.
- Brush With Oil: Lightly brush all sides of the taquitos with olive oil using a pastry brush. This step ensures they will crisp up nicely in the oven.
- Bake: Place the baking sheet in the oven and bake for 13 minutes, or until the taquitos are golden brown, crispy on the outside, and hot and melty inside.
- Serve: Remove from oven and serve warm with your favorite toppings or dips such as sour cream, guacamole, or extra salsa for dipping.
Notes
- Warming tortillas before filling keeps them from cracking while rolling.
- Use thick-style salsa to prevent the filling from becoming too runny.
- Feel free to substitute flour tortillas with corn tortillas for a different flavor and texture.
- Leftover taquitos can be stored in the refrigerator and reheated in the oven for best crispiness.
- For an extra crispy finish, you can broil the taquitos for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
