Description
Crispy Oven Baked Chicken Taquitos are filled with shredded seasoned chicken, cream cheese, sour cream, salsa, cheddar, pepper jack, lime, cilantro, and warm spices. They bake until golden and crunchy, with a creamy cilantro dipping sauce on the side, making them a fun dinner, party snack, or freezer friendly meal.
Ingredients
Chicken
- 3 large chicken breasts
- 1 tablespoon olive oil
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
Filling
- 8 ounces cream cheese, softened
- 3 tablespoons sour cream
- ⅓ cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon coriander
- ½ teaspoon salt
- 3 green onions, minced
- 2 tablespoons cilantro, minced
- 1 lime, juiced
- 1 cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
- 16 to 18 small flour tortillas
Creamy cilantro dipping sauce
- ½ cup sour cream
- 1 tablespoon cilantro, minced
- ½ lime, juiced
- ¼ teaspoon garlic powder
Instructions
- Bake the chicken: Preheat the oven to 375°F and line a baking sheet with parchment paper or a baking mat. Mix the chili powder, garlic powder, cumin, and salt, then drizzle the chicken with olive oil and season both sides with the spice mix.
- Shred the chicken: Bake the chicken for 20 to 25 mins, until it reaches 165°F in the center. Shred with two forks, then let it cool slightly.
- Mix the filling: Increase the oven to 425°F and line a baking sheet. Warm the cream cheese in a large microwave safe bowl for 20 to 30 seconds, then stir in sour cream, salsa, cumin, chili powder, garlic powder, coriander, salt, green onions, cilantro, lime juice, cheddar, pepper jack, and shredded chicken.
- Roll the taquitos: Spoon a few tablespoons of filling along the lower edge of each tortilla, leaving a little space at both ends. Roll tightly and place seam side down on the prepared baking sheet.
- Bake until crisp: Bake for 15 to 20 mins, until the tortillas are golden brown and crisp at the edges. Let the taquitos cool for 5 mins before serving.
- Make the dipping sauce: Stir together the sour cream, cilantro, lime juice, and garlic powder until smooth. Serve chilled or at room temperature with the warm taquitos.
Notes
- Use softened cream cheese so the filling mixes smoothly.
- Do not overfill the tortillas, or the cheese can bubble out while baking.
- For extra crisp taquitos, mist the rolled tortillas lightly with cooking spray before baking.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until hot and crisp.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 16
- Calories: 185 kcal
Keywords: baked chicken taquitos