Description
These Oven Baked Chicken Taquitos are crispy, flavorful, and packed with a creamy, spiced chicken filling. Perfect as a snack or main dish, they combine tender baked chicken with cream cheese, sour cream, salsa, and cheeses, wrapped in small flour tortillas and baked until golden brown for a deliciously satisfying meal.
Ingredients
Scale
Chicken and Seasoning
- 3 large chicken breasts
- 1 tbsp olive oil
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp salt
Filling
- 8 oz (1 block) cream cheese, softened
- 3 tbsp sour cream
- 1/3 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp coriander
- 1/2 tsp salt
- 3 green onions, minced
- 2 tbsp cilantro, minced
- 1 lime, juiced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
Assembly and Serving
- 16–18 small flour tortillas
- 1/2 cup sour cream (for serving)
- 1 tbsp cilantro, minced (for serving)
- 1/2 lime, juiced (for serving)
- 1/4 tsp garlic powder (for serving)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Season and Bake Chicken: Rub the chicken breasts with olive oil and the initial spices (chili powder, garlic powder, cumin, salt). Place them on a baking sheet and bake for 20-25 minutes until fully cooked through and no longer pink inside.
- Prepare the Filling: After baking, shred the chicken finely. In a mixing bowl, combine the shredded chicken with softened cream cheese, sour cream, salsa, additional spices (cumin, chili powder, garlic powder, coriander, salt), minced green onions, cilantro, lime juice, and shredded cheeses. Mix thoroughly until all ingredients are well incorporated.
- Assemble Taquitos: Lay out the small flour tortillas. Spoon an appropriate amount of the chicken filling onto each tortilla and roll tightly. Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper to avoid sticking.
- Bake Taquitos: Increase the oven temperature to 425°F (218°C). Bake the assembled taquitos for 15-20 minutes until they are golden brown and crispy on the outside.
- Serve: Serve warm with sour cream mixed with cilantro, a squeeze of lime juice, and a light dusting of garlic powder to enhance the flavors.
Notes
- Ensure the chicken is fully cooked before shredding to avoid any food safety risks.
- For extra crispiness, you can lightly spray or brush the taquitos with oil before the final bake.
- Flour tortillas are recommended for flexibility and crispness, but corn tortillas can be used though they may be less pliable.
- Adjust the level of spices to suit your heat preference, adding more chili powder or jalapeños for extra spice.
- Taquitos can be refrigerated for up to 3 days or frozen and reheated in the oven to maintain their crisp texture.
