Description
Juicy seasoned chicken, cream cheese, salsa, lime, and shredded cheese rolled in flour tortillas and baked until golden and crisp. Serve these easy chicken taquitos with a cool cilantro-lime dipping sauce.
Ingredients
Scale
- 3 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 3 tablespoons sour cream
- 1/3 cup salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 3 green onions, minced
- 2 tablespoons fresh cilantro, minced
- Juice of 1 lime
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 16 to 18 small flour tortillas
- Melted butter or cooking spray, optional
- 1/2 cup sour cream, for the dipping sauce
- 1 tablespoon fresh cilantro, minced, for the sauce
- Juice of 1/2 lime, for the sauce
- 1/4 teaspoon garlic powder, for the sauce
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
- Combine 1/4 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon cumin, and 1/4 teaspoon salt.
- Rub the chicken breasts with olive oil, then season both sides with the spice mixture.
- Bake the chicken for 20 to 25 minutes, or until the thickest section reaches 165°F.
- Rest the chicken briefly, shred it with two forks, and set it aside to cool.
- Raise the oven temperature to 425°F and line a clean baking sheet.
- Add the softened cream cheese, 3 tablespoons sour cream, salsa, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, coriander, 1/2 teaspoon salt, green onions, 2 tablespoons cilantro, juice of 1 lime, cheddar, pepper jack, and shredded chicken to a large bowl.
- Stir until the filling looks evenly combined.
- Spoon several tablespoons of filling near the lower edge of each tortilla, leaving space at both ends.
- Roll each tortilla firmly and place it seam-side down on the prepared baking sheet.
- Lightly brush the taquitos with melted butter or cooking spray, if desired.
- Bake for 15 to 20 minutes, or until the tortillas turn golden and crisp.
- Cool the taquitos for 5 minutes before serving.
- Mix 1/2 cup sour cream, 1 tablespoon cilantro, juice of 1/2 lime, and 1/4 teaspoon garlic powder to make the dipping sauce.
- Refrigerate the dipping sauce until serving.
Notes
- Warm stiff tortillas under a damp paper towel for several seconds before rolling.
- Do not overfill the tortillas, or the filling may leak during baking.
- Corn tortillas may replace flour tortillas, although they produce about six additional smaller taquitos.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat refrigerated taquitos at 350°F for 10 to 15 minutes.
- Freeze assembled unbaked taquitos in a single layer, then transfer them to a freezer-safe container for up to 2 months.
- Bake frozen taquitos at 425°F, adding several minutes as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taquito
- Calories: 264
- Sugar: 2
- Sodium: 533
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0.01
- Carbohydrates: 18
- Fiber: 2
- Protein: 15
- Cholesterol: 57