Description
Golden baked taquitos filled with shredded chicken, cheddar, Monterey Jack, cream cheese, salsa, and warm spices. Crispy on the outside and creamy on the inside, they are easy to make and perfect for dinner, snacks, or party platters.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 ounces cream cheese, softened
- 1/4 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 small corn tortillas
- 1 tablespoon olive oil, for brushing
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a medium bowl, mix the shredded chicken, cheddar cheese, Monterey Jack cheese, softened cream cheese, salsa, chili powder, garlic powder, onion powder, salt, and black pepper until well combined.
- Warm the corn tortillas for 20 to 30 seconds in the microwave under a damp paper towel, or heat them briefly in a dry skillet until flexible.
- Spoon about 3 tablespoons of filling onto the lower third of each tortilla and roll tightly.
- Place each rolled taquito seam-side down on the prepared baking sheet.
- Brush the tops lightly with olive oil.
- Bake for 18 to 22 minutes, until golden, crisp, and heated through.
- Let rest for 3 to 5 minutes, then serve warm.
Notes
- Warm tortillas before rolling to prevent cracking.
- Do not overfill the tortillas or they may burst while baking.
- For extra crispness, leave space between each taquito on the baking sheet.
- Serve with salsa, guacamole, or sour cream for dipping.
Nutrition
- Serving Size: 2 taquitos
- Calories: 430
- Sugar: 2g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 95mg