Warm corn tortillas rolled tightly around a creamy, cheesy chicken filling with salsa and spices, brushed with oil and baked until golden and crunchy. All the crunch of fried taquitos, with much less mess.
Recommended for this recipe
Lets hot air circulate so the taquitos crisp on all sides.
Warm, soft tortillas roll without cracking.
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Ingredients
- 2 cups cooked shredded chicken
- 4 oz (115 g) cream cheese, softened
- 1/2 cup (120 ml) salsa verde or red salsa
- 1 cup (115 g) shredded Mexican cheese blend
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 16 small corn tortillas
- Cooking spray or oil
- Guacamole, sour cream and salsa for serving
Instructions
- Heat the oven to 425°F (220°C) and set a wire rack on a sheet pan.
- Mix the chicken, cream cheese, salsa, cheese and spices.
- Warm the tortillas in the microwave, wrapped in a damp paper towel, for 45 seconds.
- Spoon 2 tablespoons of filling onto each tortilla, roll tightly and place seam-side down on the rack.
- Spray or brush with oil and bake 15 to 18 minutes, until crispy and golden.
- Serve with guacamole, sour cream and salsa.
Tips for the best results
Warm tortillas are the key: cold corn tortillas crack when you roll them. Place them seam-side down so they stay closed while baking.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per taquito, without dips.
Shop this recipe
A light, even mist of oil makes baked taquitos extra crispy.
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