Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound cooked chicken, shredded
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 12 corn tortillas
- Cooking spray
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray.
- In a large bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, sour cream, salsa, chili powder, cumin, garlic powder, salt, and pepper. Mix well until everything is evenly combined.
- Warm the corn tortillas slightly to make them more pliable. You can do this by wrapping them in a damp paper towel and microwaving them for about 30 seconds, or heating them in a dry skillet for a few seconds per side.
- Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla. Roll the tortilla tightly and place it seam-side down on the prepared baking sheet.
- Spray the tops of the taquitos with cooking spray. This will help them get nice and crispy in the oven.
- Bake for 15-20 minutes, or until the taquitos are golden brown and crispy.
- Let the taquitos cool slightly before serving. Serve with your favorite toppings, such as guacamole, salsa, sour cream, or shredded lettuce.
Notes
For extra flavor, add a squeeze of lime juice to the chicken mixture. You can also use rotisserie chicken to save time. Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. To make these ahead, assemble the taquitos and store them in the refrigerator until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taquitos
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg