Baked Chicken Taquitos
These baked chicken taquitos feature a meaty, cheesy, seasoned filling wrapped up in a crispy corn tortilla that's baked, not fried.
Servings 10 Tortillas
Calories 176kcal
Equipment
- baking sheet
- parchment paper
- large bowl
- Electric mixer
- pastry brush or bbq brush
Ingredients
- 4 ounces cream cheese softened
- 3 tablespoons sour cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- ¼ cup salsa
- ½ cup shredded cheddar cheese
- 2 cups cooked and shredded chicken
- 10 to 12 corn tortillas
- 2 tablespoons vegetable oil
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sour cream, salsa, salt, pepper, garlic powder, cumin, and onion powder. Mix until well combined.
- Stir in the shredded chicken and cheddar cheese until evenly combined.
- Warm the corn tortillas in the microwave for about 20 to 30 seconds to make them pliable.
- Spoon about 2 to 3 tablespoons of the chicken mixture onto the lower third of each tortilla and roll tightly.
- Place the rolled taquitos seam-side down on the prepared baking sheet.
- Lightly brush the tops with vegetable oil.
- Bake for 12 to 15 minutes, or until the taquitos are golden brown and crispy.
- Serve hot with your favorite dipping sauces or toppings.
Nutrition
Serving: 1Taquito | Calories: 176kcal | Carbohydrates: 13g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 34mg | Sodium: 219mg | Potassium: 209mg | Fiber: 2g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg