Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 package (8 oz) cream cheese, softened
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup salsa
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 12 small flour tortillas
- Cooking spray or olive oil
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper.
- Fill each tortilla with 2-3 tablespoons of the mixture and roll tightly.
- Place the taquitos seam-side down on a baking sheet and spray with cooking spray or brush with olive oil.
- Bake for 25 minutes until golden brown and crispy.
- Let cool slightly, then serve with dipping sauces.
Notes
- For extra crunch, flip the taquitos halfway through baking.
- Customize the filling with additional spices or vegetables if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free (if using gluten-free tortillas)
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg