Baked Chicken Taquitos (Print Version)
Toasty rolled tortillas stuffed with zesty chicken, creamy cheese, and fresh lime, baked up crunchy and golden.
# Ingredients:
→ Filling
01 -
Salt and ground pepper, toss in as much as you like
02 -
1 tablespoon fresh lime juice
03 -
120 ml salsa
04 -
1 cup softened cream cheese
05 -
2 cups cooked chicken, shredded
06 -
1/4 cup chopped cilantro, totally optional
07 -
1 cup shredded cheddar or a Mexican cheese blend
08 -
1 teaspoon taco seasoning
→ Assembly
09 -
Cooking spray or olive oil
10 -
10–12 small flour tortillas
→ Optional toppings
11 -
Diced tomatoes
12 -
Guacamole
13 -
Sliced jalapeños
14 -
Sour cream
15 -
More salsa if you want
# Steps:
01 -
Give those taquitos a minute to cool off. Top them however you like—try guac, sour cream, some salsa, chopped tomatoes, or spicy jalapeños.
02 -
Spritz or brush a bit of cooking spray or olive oil on top for a nice crunch. Let them bake in the middle of the oven for about 20–25 minutes. Flip halfway so they crisp up on all sides and look golden.
03 -
Scoop around 2 spoons of your mix onto each warm tortilla. Roll them up tight, pop them seam-side down onto your tray.
04 -
Pop the tortillas in the microwave for 10 to 15 seconds, just so they're bendier and easier to roll.
05 -
Toss your chicken, cream cheese, the shredded cheese, salsa, spice mix, lime juice, and cilantro into a bowl. Stir till smooth and creamy, making sure everything's blended. Salt and pepper to taste.
06 -
Set your oven to 200°C. Grab a baking tray, lay down some parchment paper or give it a quick spray so things don't stick.
# Notes:
01 -
Microwaving the tortillas first can stop them from cracking so you get a snug roll.