Description
Crunchy Oven-Baked Chicken Taquitos are a healthier take on the traditional fried favorite. Packed with seasoned shredded chicken and cheese, then baked to crispy perfection, they’re an easy and delicious dish for any occasion.
Ingredients
- 2 cups cooked, shredded chicken
- 4 oz cream cheese or 1/2 cup sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/4 cup salsa or canned green chilies
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 12 corn or flour tortillas
- Cooking spray or oil, for brushing
- Optional toppings: guacamole, sour cream, salsa, chopped cilantro
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- In a bowl, combine shredded chicken, cream cheese or sour cream, shredded cheese, salsa or chilies, garlic powder, onion powder, cumin, and salt. Mix well.
- Warm tortillas briefly in the microwave or on a skillet to make them pliable.
- Spoon about 2 tablespoons of filling near one edge of each tortilla and roll tightly.
- Place taquitos seam-side down on the prepared baking sheet.
- Lightly brush or spray the tops with oil.
- Bake for 15–20 minutes, or until golden brown and crispy.
- Let cool slightly before serving. Serve with desired toppings or dips.
Notes
Use rotisserie chicken for a quick prep.To make dairy-free, use plant-based cheese and omit or replace cream cheese with a non-dairy spread.Make ahead by assembling and refrigerating taquitos up to 1 day before baking.Freeze baked or unbaked taquitos for longer storage.Air fry at 400°F (200°C) for 7–9 minutes for an ultra-crispy version.
Nutrition
- Serving Size: 3 taquitos
- Calories: 340
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg
