Description
Crispy and flavorful baked chicken taquitos loaded with a creamy, cheesy, and seasoned shredded chicken filling, perfect for a delicious snack or meal. These taquitos are baked to golden perfection, making them a healthier alternative to fried versions without sacrificing taste.
Ingredients
Scale
Filling
- 4 oz cream cheese, softened
- ¼ cup salsa (preferably green salsa)
- 1 Tbsp lime juice
- 2 Tbsp taco seasoning
- 3 Tbsp chopped cilantro (optional)
- 2½ cups cooked shredded chicken
- 1½ cups shredded pepper jack cheese
Taquitos
- 18 small corn tortillas
- Kosher salt, to taste
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 425ºF (220ºC). Line a baking sheet with aluminum foil and place a wire rack on top. This setup helps the taquitos bake evenly and become crispy without needing to flip them.
- Prepare Filling: In a mixing bowl, combine the softened cream cheese, green salsa, lime juice, taco seasoning, chopped cilantro, cooked shredded chicken, and shredded pepper jack cheese. Mix well until all ingredients are evenly incorporated to create a creamy and flavorful filling.
- Warm Tortillas: Wrap the corn tortillas in a damp paper towel and microwave them for 30-60 seconds until they are warm and pliable. This step prevents them from breaking when rolling.
- Fill and Roll: Spoon about 2-3 tablespoons of the chicken mixture onto the lower third of each warm tortilla. Roll the tortilla tightly around the filling, ensuring the seam is on the bottom to help them stay closed during baking.
- Arrange and Season: Place each rolled taquito seam side down on the prepared wire rack over the baking sheet. Lightly spray the tops with cooking spray for crispiness and sprinkle kosher salt over them to enhance flavor.
- Bake: Bake the taquitos in the preheated oven for 15-20 minutes, or until they are golden brown and crispy on the edges. The baking time might vary slightly depending on your oven, so keep an eye on them towards the end.
Notes
- For extra crispiness, you can flip the taquitos halfway through baking, but it is not necessary if using a wire rack.
- Serve with sour cream, guacamole, or extra salsa as dipping sauces.
- If you prefer spicier taquitos, add chopped jalapeños or hot sauce to the filling.
- Using corn tortillas keeps this recipe gluten-free; ensure all other ingredients (like taco seasoning) are certified gluten-free if needed.
- You can prepare these ahead of time and refrigerate or freeze before baking. Bake from frozen by adding a few extra minutes to the baking time.
