Description
Crispy baked chicken taquitos filled with a flavorful mixture of shredded chicken, cheddar, Monterey Jack, and cream cheese, diced tomatoes, green chilies, and cilantro. A quick and easy meal perfect for any night of the week!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/4 cup chopped cilantro
- 1 (10 ounce) can diced tomatoes and green chilies, drained
- 16 corn tortillas
- Cooking spray
Instructions
- Cook the Chicken: Preheat oven to 375°F (190°C). Drizzle chicken breasts with olive oil and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Alternatively, poach or use leftover cooked chicken.
- Shred the Chicken: Once cool enough to handle, shred the chicken using two forks.
- Combine with Spices: In a large bowl, combine the shredded chicken with the remaining chili powder, cumin, garlic powder, and onion powder. Mix well.
- Add Cheeses: Add the shredded cheddar cheese, Monterey Jack cheese, and softened cream cheese to the bowl.
- Incorporate Remaining Ingredients: Add the chopped cilantro and drained diced tomatoes and green chilies to the bowl.
- Mix Well: Mix all ingredients together until well combined. Taste and adjust seasonings as needed.
- Warm the Tortillas: Wrap tortillas in a damp paper towel and microwave for 30-60 seconds, or until soft and pliable. Alternatively, warm in a dry skillet or in the oven wrapped in foil. Keep warmed tortillas covered with a clean kitchen towel to prevent drying.
- Assemble the Taquitos: Lay out a warmed tortilla on a clean surface. Spoon about 2-3 tablespoons of the chicken filling onto the center of the tortilla.
- Roll Tightly: Fold one side of the tortilla over the filling, then tightly roll it up like a cigar.
- Place on Baking Sheet: Place the rolled taquito seam-side down on a baking sheet lined with parchment paper.
- Repeat: Repeat steps 8-10 with the remaining tortillas and filling.
- Preheat Oven: Preheat oven to 400°F (200°C).
- Spray with Cooking Spray: Lightly spray the taquitos with cooking spray.
- Bake: Bake for 15-20 minutes, or until the taquitos are golden brown and crispy.
- Let Cool Slightly: Remove the taquitos from the oven and let them cool slightly before serving.
Notes
- Warming the tortillas is crucial to prevent cracking.
- Don’t overfill the tortillas.
- Roll the taquitos tightly to prevent unraveling.
- Adjust seasonings to taste.
- Serve with sour cream, guacamole, salsa, pico de gallo, queso, rice and beans, lettuce, and tomato.
- Taquitos can be assembled ahead of time and stored in the refrigerator until ready to bake.
- Baked taquitos freeze well. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. When you’re ready to eat them, bake them from frozen at 375°F (190°C) for about 20-25 minutes, or until heated through and crispy.
- Experiment with different fillings like ground beef, shredded pork, or vegetarian fillings like black beans and corn.
- Prep Time: 20 minutes
- Cook Time: 35 minutes