Description
Crispy and flavorful Baked Chicken Taquitos made with shredded chicken, creamy cheeses, and mild green chilis, wrapped in corn tortillas and baked to golden perfection. Served with a zesty Sriracha Cream Sauce, these taquitos make a perfect appetizer or meal that’s kid-friendly and easy to prepare.
Ingredients
Scale
Taquitos
- 2 cups (about 1 pound) cooked shredded chicken
- 4 ounces cream cheese
- 1 cup (4 ounces) grated cheddar cheese
- 4 ounces canned mild green chilis
- 1 teaspoon mild chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 18 to 20 (6-inch) corn tortillas
- Vegetable oil, for brushing
For Serving
- Fresh cilantro
- Sour cream
- Mild salsa
Sriracha Cream Sauce
- 1/4 cup sour cream
- 1 tablespoon Sriracha hot sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly oil a rimmed baking sheet to prepare for baking the taquitos.
- Make the Taquito Mix: In a medium bowl, combine the cooked shredded chicken, cream cheese, grated cheddar cheese, mild green chilis, mild chili powder, ground cumin, garlic powder, and salt. Mash and mix the ingredients together thoroughly until well combined. Taste and adjust seasoning if desired, keeping it mild and kid-friendly.
- Prep the Tortillas: Stack corn tortillas in pairs between damp paper towels and microwave on high for 20 seconds. This softens them and makes the tortillas more flexible for rolling.
- Assemble the Taquitos: Place about two heaping tablespoons of the chicken mixture in each tortilla and roll tightly, resembling small cigars. A small cookie scoop can help measure the filling evenly. Immediately brush each rolled tortilla with vegetable oil to prevent cracking. Place them seam-side down on the prepared baking sheet. Repeat until all filling is used, yielding about 18 to 20 taquitos.
- Bake the Taquitos: Bake the taquitos for 20 to 25 minutes until they turn crispy and golden brown. Baking them immediately after assembling helps minimize tortilla cracking. Some minor cracks are acceptable and won’t affect the deliciousness.
- Make the Cream Sauce: While the taquitos bake, stir together the sour cream and Sriracha hot sauce in a small bowl. Adjust the heat level to your liking. This sauce can be made ahead and stored covered in the fridge for a few days.
- Serve: Serve the freshly baked taquitos hot, garnished with fresh cilantro, with sour cream, mild salsa, and the Sriracha Cream Sauce on the side. Leftovers can be frozen for up to a month and reheated in a warm oven.
Notes
- Use warm, freshly microwaved tortillas to prevent cracking when rolling.
- You can substitute rotisserie chicken to save time for the shredded chicken.
- Try different types of cheese such as Monterey Jack for variation.
- If tortillas crack, simply re-roll the filling in a new tortilla.
- The Sriracha Cream Sauce adds a mild spicy kick but can be omitted for a milder flavor.
- Store leftover taquitos frozen in an airtight container for up to one month.
Nutrition
- Serving Size: 3-4 taquitos
- Calories: 310
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
