My sister and I love some chicken taquitos. If they’re ever on the menu, it’ll take a lot for me not to order them. So one night I was looking around on Pinterest for a recipe in order to use the leftover rotisserie chicken, and stumbled across this baked chicken taquito recipe. Yes, please!
Baked Chicken Taquitos
- 2 1/2 cups cooked, shredded chicken
- 12 small corn tortillas
- 1 1/2 T canola oil
- 1/2 c chopped yellow onion
- 1 clove garlic, minced
- 1/4 c salsa verde
- 3 oz cream cheese
- 3/4 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 T fresh lime juice
- Salt & pepper, to taste
- 2 T chopped cilantro
- 1 cup shredded monterey jack cheese
Preheat your oven to 425 degrees. Heat 1/2 T of oil over medium heat in a large pan. Sauté the onion until they’re soft, about 3-4 minutes. Add the garlic. Remove the skillet from heat, and add salsa verde and the cream cheese.
Reduce heat to medium low, and return the pan to the heat, stirring constantly until the cream cheese has melted. Add in the chili powder, paprika, cumin, lime juice, and some salt & pepper. Stir the mixture well, then remove from heat. Add the chicken, cilantro and cheese. Stir until it’s mixed well.
Warm up the tortillas in the microwave for about 15-20 seconds, covered in a damp paper towel to make them more pliable and prevent them from cracking. (You can also warm them up in a pan, but the microwave is just easier).
Now assemble the taquitos! Put about 1/4 cup of the chicken mixture in a tortilla and roll it up snug, but not too tight where the tortillas crack. Place the rolled taquito on a parchment paper lined baking sheet. Repeat until you’re out of chicken mixture and your taquitos are all lined up on the baking sheet. Leave some spacing between them, so they’ll have even baking and get crisp.
Lightly brush the top of the taquitos with a little canola oil. Bake at 425 for 18-20 minutes, until the edges are golden brown and the taquitos are crisp. Finish with your favorite toppings or dips and enjoy!
Edits: I added more salsa verde in the chicken mixture than it called for to so it was easier to mix up, and it just seemed like it needed more! You want the mixture to be creamy, but not too liquid or the taquitos won’t crisp.
Results: These were awesome. Like “eat until you’re way too full, and then eat one more” kind of awesome. We topped ours with a homemade guacamole, some taco sauce, cholula, and I had queso dip for dunking or pouring on top. We both ate so much, but still had 4 leftover for later. This definitely made it to the “Keep recipe” list.
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