Description

These baked chicken taquitos are crispy, cheesy, and packed with flavorful shredded chicken, mild green chilis, and a blend of spices. Wrapped tightly in corn tortillas and baked to golden perfection, they’re a healthier and kid-friendly alternative to fried taquitos. Served with a tangy Sriracha cream sauce, these taquitos make a perfect appetizer or main dish that can be easily reheated or frozen for convenience.

Ingredients

Scale

For the Taquitos:

2 cups (about 1 pound) cooked shredded chicken
4 ounces cream cheese
1 cup (4 ounces) grated cheddar cheese
4 ounces canned mild green chilis
1 teaspoon mild chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
18 to 20 (6-inch) corn tortillas
Vegetable oil, for brushing

For Serving:

Fresh cilantro
Sour cream
Mild salsa

Sriracha Cream Sauce:

1/4 cup sour cream
1 tablespoon Sriracha hot sauce

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and lightly oil a rimmed baking sheet to prevent sticking and help the taquitos crisp up evenly.
Make the taquito filling: In a medium bowl, combine the shredded cooked chicken, cream cheese, grated cheddar cheese, canned mild green chilis, mild chili powder, ground cumin, garlic powder, and salt. Mix thoroughly until all ingredients are well incorporated. Taste and adjust seasoning to suit your preference, keeping it mild for kid-friendly flavor.
Prepare the tortillas: To make the corn tortillas pliable and easier to roll, stack them in pairs between damp paper towels and microwave on high for 20 seconds. This step prevents cracking when rolling the taquitos.
Assemble the taquitos: Place about two heaping tablespoons of the chicken filling along one edge of each warmed tortilla. Roll tightly to form a cigar shape. Use a small cookie scoop if available for uniform portions. Immediately brush each rolled taquito with vegetable oil to avoid cracking and place seam-side down on the prepared baking sheet. Repeat until all filling is used, making approximately 18 to 20 taquitos.
Bake the taquitos: Bake the assembled taquitos in the preheated oven for 20 to 25 minutes, or until they turn crispy and golden brown. Baking promptly after assembly helps minimize tortilla cracking. If some tortillas crack, transfer the filling to a fresh tortilla and roll again if desired.
Prepare the Sriracha cream sauce: While the taquitos bake, stir together the sour cream and Sriracha hot sauce in a small bowl. Adjust the spiciness to your taste. This sauce can be made ahead and stored in the refrigerator for several days.
Serve: Serve the hot baked taquitos immediately, garnished with fresh cilantro and accompanied by sour cream, mild salsa, and the prepared Sriracha cream sauce. Leftovers can be frozen for up to one month and reheated in a warm oven before serving.

Notes

For more flexible tortillas, ensure they are warmed properly before rolling to avoid cracking.
If you prefer a spicier filling, increase the chili powder or add diced jalapeños.
Leftover taquitos can be frozen individually on a baking sheet, then transferred to a freezer bag for up to one month.
Reheat frozen taquitos in a preheated oven at 350°F until warmed through and crispy, about 10-15 minutes.
For a dairy-free version, substitute cream cheese and cheddar with your favorite plant-based alternatives.

Nutrition

Serving Size: 3 to 4 taquitos (approx. 1/4 of recipe)
Calories: 300
Sugar: 2g
Sodium: 450mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 20g
Cholesterol: 55mg