Ingredients
Scale
For the Chicken Filling:
- 2 cups cooked shredded chicken (rotisserie, poached, or oven-baked)
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup salsa (choose mild, medium, or spicy)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional, for a richer flavor)
- Salt and pepper to taste
- 2 tablespoons fresh chopped cilantro (optional)
For Assembly:
- 12 small flour or corn tortillas (6-inch size)
- 2 tablespoons olive oil or melted butter (for brushing)
- Additional shredded cheese for topping (optional)
For Serving:
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Guacamole
- Lime wedges
Preparation Steps:
- Shred your chicken if not already prepared.
- Let cream cheese soften to room temperature for easy mixing.
- Preheat the oven before assembly so it’s ready to go.
Instructions
- Preheat the Oven
- Set your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix the Filling
- In a large mixing bowl, add shredded chicken, softened cream cheese, cheddar cheese, mozzarella cheese, salsa, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Stir until the mixture is smooth and evenly coated.
- If using cilantro, fold it in for extra freshness.
- Warm the Tortillas
- Wrap tortillas in a damp paper towel and microwave for 20–30 seconds until soft and pliable.
- Alternatively, heat each tortilla briefly in a skillet to make rolling easier.
- Assemble the Taquitos
- Lay a tortilla flat on a clean surface.
- Spoon 2–3 tablespoons of filling onto the lower third of the tortilla.
- Roll tightly and place seam-side down on the baking sheet.
- Repeat with remaining tortillas and filling.
- Brush for Crispiness
- Lightly brush each rolled taquito with olive oil or melted butter.
- For a cheesy crust, sprinkle a small amount of shredded cheese over the top.
- Bake to Perfection
- Bake for 15–20 minutes or until golden brown and crisp at the edges.
- Turn halfway through baking for even crispness.
- Serve Hot
- Arrange on a platter and serve with your favorite dips such as sour cream, guacamole, or salsa.
Notes
- Time Saver: Rotisserie chicken works perfectly and cuts prep time in half.
- Spice Control:
- For mild taquitos, use mild salsa and skip chili powder.
- For extra heat, add diced jalapeños or a dash of hot sauce to the filling.
- Prevent Cracks: Always warm tortillas before rolling, especially corn tortillas.
- Cheese Choices: Monterey Jack, Pepper Jack, or a Mexican cheese blend work just as well as cheddar and mozzarella.
- Avoid Overfilling: Keep the filling to 2–3 tablespoons to prevent bursting during baking.
- Freezer Friendly:
- Assemble and freeze on a baking sheet in a single layer until solid.
- Transfer to freezer bags and bake from frozen, adding 5–7 minutes to cook time.
- Extra Crunch Tip: Bake taquitos on a wire rack over the baking sheet to allow hot air to circulate.
- Gluten-Free: Use certified gluten-free corn tortillas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes