Baked Cream Cheese Chicken Taquitos (Print Version)
# Ingredients:
→ Filling
01 -
140 grams cooked shredded chicken
02 -
113 grams cream cheese, softened
03 -
113 grams shredded cheddar or Monterey Jack cheese
04 -
120 ml salsa
05 -
2.5 ml ground cumin
06 -
1.25 ml chili powder
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
30 ml chopped spring onions or fresh coriander (optional)
→ Assembly
10 -
8 small flour tortillas
11 -
Cooking spray or olive oil
# Instructions:
01 -
Preheat your oven to 200 degrees Celsius. Line a baking sheet with parchment paper to prevent sticking.
02 -
Wrap the flour tortillas in a damp paper towel and microwave for approximately 20-25 seconds until they become pliable and easy to roll without cracking.
03 -
In a spacious mixing bowl, combine the cooked shredded chicken, softened cream cheese, shredded cheddar or Monterey Jack cheese, salsa, ground cumin, chili powder, salt, black pepper, and the optional chopped spring onions or fresh coriander. Mix thoroughly until all ingredients are uniformly incorporated.
04 -
Spoon approximately 2 tablespoons of the prepared filling mixture onto the lower third of each softened tortilla. Roll each tortilla tightly, ensuring to tuck in the sides as you proceed. Place the assembled taquitos seam-side down onto the prepared baking sheet, leaving a small space between each one.
05 -
Lightly coat the tops of the assembled taquitos with cooking spray, or brush them gently with olive oil to encourage crispness and golden-brown coloration during baking.
06 -
Bake the taquitos for 10 minutes. Carefully flip each taquito using kitchen tongs. Return to the oven and bake for an additional 8-10 minutes, or until they achieve a crisp texture and a golden-brown finish.
07 -
Allow the baked taquitos to cool for a few minutes on the baking sheet before transferring. Serve warm with your preferred accompaniments, such as guacamole, sour cream, or extra salsa.
# Notes:
01 -
To increase the heat, consider adding a pinch of cayenne pepper or utilizing a spicier salsa.
02 -
Experiment with different cheese varieties, such as pepper jack or a pre-made Mexican cheese blend, for alternative flavor profiles.
03 -
For a vegetarian adaptation, substitute the chicken with black beans, sautéed vegetables, or shredded jackfruit.
04 -
Assemble the taquitos up to 24 hours in advance and store them refrigerated until ready to bake.
05 -
For freezing, assemble taquitos and arrange them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
06 -
These taquitos pair excellently with side dishes like Mexican rice, cilantro-lime rice, or a fresh green salad.
07 -
Avoid overfilling the tortillas, as this can cause them to burst during the baking process.