Ingredients
Scale
- 1.5 lbs cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup sour cream
- 1/4 cup salsa
- 1 packet taco seasoning
- 12 corn tortillas
- 2 tablespoons olive oil
- Optional toppings: guacamole, salsa, sour cream, chopped cilantro
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- In a large bowl, combine shredded chicken, cheddar cheese, Monterey Jack cheese, sour cream, salsa, and taco seasoning. Mix well.
- Warm the corn tortillas: Wrap tortillas in a damp paper towel and microwave for 30-60 seconds, or warm them in a dry skillet over medium heat for a few seconds per side. This makes them more pliable and prevents them from cracking.
- Fill and roll the taquitos: Place about 2-3 tablespoons of the chicken mixture onto each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
- Brush the taquitos with olive oil. This will help them get crispy in the oven.
- Bake for 20-25 minutes, or until golden brown and crispy. Flip halfway through for even browning.
- Serve immediately with your favorite toppings, such as guacamole, salsa, sour cream, and chopped cilantro.
Notes
For extra flavor, try adding diced onions or green chilies to the chicken mixture. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results. You can also freeze the taquitos before baking for up to 2 months. Thaw completely before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taquitos
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg