Creamy Baked Chicken Taquitos
These creamy baked chicken taquitos are easy, crispy, and packed with flavor. Made with shredded chicken, green chiles, and cheese, they bake to golden perfection and pair perfectly with guacamole, salsa, or a simple taco-style dipping sauce.
Servings: 4
Ingredients
- 2 cups cooked shredded chicken can use rotisserie too
- 4 ounces cream cheese softened
- 4 oz of canned diced green chiles mild or spicy depending on your preference
- 1 teaspoon cumin
- 1 teaspoon of onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon chili powder or more if you like some heat
- Salt to taste start with ½ tsp
- freshly ground black pepper to taste
- 1.5 cup shredded cheddar Mexican cheese blend or mozzarella cheese
- 15-18 small corn or flour tortillas if using corn ones make sure to warm them up first to prevent breaking
For serving:
- Guacamole sour cream salsa, hot sauce
Sauce
- 1/3 cup sour cream or Greek yogurt
- 1/3 cup mayonnaise
- 1 juice of lime
- 1 tbsp taco seasoning less or more adjust to taste
- 1 tbsp dried parsley
- A little bit of water if you need to thin the sauce out
Instructions
- Preheat the oven to 425° F.
- In a bowl, combine the chicken, cream cheese, chiles, cumin, onion powder, garlic powder, chili powder, and season with salt and pepper. Add the cheese and mix everything together.
- Line a baking sheet with parchment paper. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Roll up and place seam-side down on the baking sheet. Brush the taquitos with some olive oil. Bake for 12-15 minutes, or until golden and crispy.
- Serve the taquitos warm with desired toppings.