Baked Chicken Taquitos (Printable Version)
# What You'll Need:
→ Filling
01 -
Salt and black pepper, add as much as you'd like
02 -
1/4 cup cilantro, chopped up (totally optional)
03 -
1 tablespoon lime juice, fresh is best
04 -
1 teaspoon taco spice blend
05 -
1/2 cup salsa, your favorite kind
06 -
1 cup shredded cheddar or any Mexican cheese you like
07 -
1 cup cream cheese, let it soften first
08 -
2 cups cooked chicken, shredded
→ Assembly
09 -
Cooking spray or some olive oil
10 -
10-12 small flour tortillas
→ Optional toppings
11 -
Sliced jalapeños
12 -
Diced tomatoes
13 -
A scoop of extra salsa
14 -
Sour cream
15 -
Guacamole
# Steps to Follow:
01 -
Let them hang out for a minute, then pile on guacamole, some salsa, jalapeño slices, sour cream, or tomatoes. Whatever calls to you.
02 -
Pop them in your oven for about 20-25 minutes. Flip 'em halfway if you want every side crunchy and perfectly golden.
03 -
Lightly brush or spray the tops of your rolled taquitos with olive oil or cooking spray. This makes them crunchier!
04 -
Scoop a couple tablespoons of filling onto each warmed tortilla. Tightly roll up from one edge to the other, then plop them seam-side down on the sheet.
05 -
Microwave your stack of tortillas for about 10–15 seconds. They'll be super soft and easy to roll up.
06 -
In a medium bowl, dump in the shredded chicken, cream cheese, salsa, cheese, taco seasoning, lime juice, and cilantro (if you like it). Stir it all up so it's nice and creamy, then season to taste with salt and pepper.
07 -
Fire up your oven to 400°F (200°C). Cover a baking sheet with parchment or spritz it with cooking spray so nothing sticks.
# Additional Tips:
01 -
If you heat the tortillas first, they won’t crack and they’ll roll up much neater.