Description
Crispy taquitos filled with tender chicken and creamy cheese, perfect for busy weeknights or gatherings.
Ingredients
- 3 boneless, skinless chicken breasts (about 1 lb)
- 8 oz cream cheese, softened
- 8 flour tortillas (10-inch)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tsp taco seasoning
- 2 tbsp olive oil
Instructions
- Boil the chicken in salted water for 15-20 minutes until cooked through. Remove and allow to cool slightly. Shred the chicken using two forks.
- In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, and taco seasoning. Mix until well combined.
- Spoon about two tablespoons of the chicken mixture onto one side of each tortilla. Roll tightly, placing the seam down in a greased baking dish.
- Brush each taquito lightly with olive oil.
- Bake at 400°F (200°C) for 20-25 minutes or until golden brown and crispy.
Notes
Consider warming the tortillas slightly before rolling to prevent tearing. Experiment with fillings like black beans or corn for added flavor.
