Description
Crispy baked taquitos filled with a creamy, cheesy chicken mixture, ready in just over 30 minutes. Perfect for a family-friendly meal or freezer-friendly snack.
Ingredients
- 4 oz cream cheese, softened
- ⅓ cup salsa
- ½ tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 Tbsp lime juice
- ¼ tsp salt
- 2 cups cooked, shredded chicken
- 1 cup shredded Colby Jack cheese
- 1 Tbsp chopped green onion
- 2 Tbsp chopped cilantro
- 8–10 small flour tortillas
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and spray it with cooking spray.
- Microwave the cream cheese for 15–20 seconds until softened. In a bowl, mix cream cheese, salsa, cumin, chili powder, garlic powder, lime juice, and salt until smooth.
- Fold in shredded chicken, cheese, green onion, and cilantro until well combined.
- Spoon about 3 tablespoons of the filling onto each tortilla about 1 inch from the edge. Roll tightly and place seam-side down on the baking sheet.
- Bake for 15–20 minutes, or until edges are lightly browned. Serve warm with sour cream, guacamole, or extra salsa if desired.
Notes
- Use Pepper Jack cheese for a spicier version.
- Microwave tortillas wrapped in a damp towel to prevent cracking.
- Add diced jalapeños or green chiles for extra heat.
- Mix in Greek yogurt with cream cheese for added tanginess.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg
