Description
Crispy chicken and cheese taquitos filled with a creamy blend of seasoned chicken, cream cheese, and melty cheese, perfect for gatherings.
Ingredients
- 3 cups shredded cooked chicken
- 8 ounces cream cheese, softened
- 1 ½ cups shredded cheese blend (Monterey Jack and Cheddar)
- ¼ cup diced green chiles, drained
- ½ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 24 corn tortillas
- Olive oil or avocado oil spray
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the softened cream cheese, shredded cheese blend, diced green chiles, chopped red onion, fresh cilantro, cumin, chili powder, garlic powder, onion powder, and salt and pepper. Mix until well-incorporated.
- Gently fold in shredded chicken until evenly coated.
- Warm the corn tortillas by wrapping a stack in a damp paper towel and microwaving for 30-45 seconds.
- Place a warm tortilla on a surface, spoon 2-3 tablespoons of the filling down the center, and roll tightly, seam-side down.
- Arrange assembled taquitos on the prepared baking sheet and lightly spray with oil.
- Bake for 15-20 minutes until golden brown and cheese is bubbly, flipping halfway through.
- Let cool for a few minutes before serving.
Notes
For extra crispiness, consider air-frying the taquitos. They can also be frozen before baking for later use.
