Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper. This will prevent the taquitos from sticking and ensure easy cleanup.
- In a medium bowl, combine the shredded cooked chicken, softened cream cheese, salsa, chopped cilantro, chili powder, cumin, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and you have a creamy, cohesive filling. The cream cheese will bind everything together beautifully, creating that signature richness.2 cups shredded cooked chicken, 8 ounces cream cheese, 0.5 cup salsa, 0.25 cup chopped fresh cilantro, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.25 teaspoon garlic powder, Salt and freshly ground black pepper
- To make the tortillas pliable and prevent them from cracking when rolled, warm them slightly. You can do this by wrapping a stack of tortillas in a damp paper towel and microwaving them for 30-45 seconds, or by briefly warming them in a dry skillet over medium heat, flipping once.12-16 corn tortillas
- Lay a warm tortilla flat. Spoon about 2-3 tablespoons of the cream cheese chicken filling onto the center of the tortilla, lengthwise.12-16 corn tortillas
- Tightly roll up the tortilla, starting from one edge, enclosing the filling. The softened cream cheese should help seal the edges of the tortilla as you roll.12-16 corn tortillas
- Place the rolled taquitos seam-side down on the prepared baking sheet. Ensure they are nestled snugly together for even cooking.
- Lightly brush the tops and sides of each taquito with olive oil or spray them with cooking spray. This step is crucial for achieving that desirable crispy, golden-brown exterior.2 tablespoons olive oil or cooking spray
- Bake in the preheated oven for 15-20 minutes, or until the tortillas are golden brown and crispy. For extra crispiness, you can flip the taquitos halfway through the baking process.
- Once baked, remove the taquitos from the oven and let them cool for just a minute or two before serving. They are best enjoyed hot and fresh!
Notes
For optimal freshness, allow the baked cream cheese chicken taquitos to cool completely before storing. Refrigerate for up to 3-4 days. Freeze for up to 2-3 months. Reheat refrigerated taquitos at 350°F (175°C) for 5-10 minutes. Reheat frozen taquitos at 350°F (175°C) for 15-20 minutes. Avoid microwave reheating for crispiness.
