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Chicken Taquitos

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These baked chicken taquitos are quick, creamy, and crispy—perfect for busy weeknights. Packed with spiced shredded chicken and melty cheese, they’re oven-baked for a healthier twist on the classic and ready in just 30 minutes.

Ingredients

  • 4 oz cream cheese, softened
  • ⅓ cup chunky salsa
  • ½ tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tbsp fresh lime juice
  • ¼ tsp salt
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1 cup shredded Colby Jack cheese
  • 1 tbsp chopped green onions
  • 2 tbsp chopped fresh cilantro
  • 8–10 small (6‑inch) flour tortillas
  • Cooking spray (for baking)

Instructions

  1. Preheat: Oven to 425°F. Line a baking sheet with foil and coat with nonstick spray.
  2. Mix Filling: Microwave cream cheese to soften (~20 sec), then stir in salsa, cumin, chili powder, garlic powder, lime juice, and salt until smooth. Fold in chicken, cheese, green onions, and cilantro.
  3. Assemble Taquitos: Spoon about 3 tbsp filling onto each tortilla, roll tightly, and place seam-side down on the baking sheet.
  4. Bake: 15–20 minutes, until golden and crisp. Serve hot with salsa, guacamole, or sour cream.

Notes

  • Warm tortillas before rolling to prevent cracking.
  • For extra heat, add diced jalapeños or hot sauce.
  • Freeze baked taquitos and reheat at 400°F for 20–25 minutes.
  • Swap in leftover pork, beef, or beans for protein variety.

Nutrition

Find it online: https://recipesbyliza.com/chicken-taquitos/