Crisp and cheesy chicken taquitos with an addictive creamy filling! These are so good and such an easy family dinner that will be sure to have them coming back for seconds.. and thirds. 😛 I especially like that these are baked, not fried, so they’re also much healthier than the ones you’d buy in the frozen section of your grocery store. Hope you love them, enjoy!
Cheesy Oven-Baked Chicken Taquitos
Course: MainDifficulty: Easy6
servings15
minutes40
minutesIngredients
4 chicken breasts, trimmed
olive oil
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp sea salt
8 oz cream cheese, softened
1/4 cup sour cream
1 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
1 lime, juiced
handful of fresh cilantro, chopped (set aside a little for garnish)
1/4 cup chopped green onions
3 cups shredded sharp cheddar cheese
9 large flour tortillas
avocado for guacamole (optional)
Directions
- In a large skillet over med-high heat, add the olive oil. Cut chicken into chunks and sprinkle with the chili powder, garlic powder, cumin and salt. Add chicken to skillet and cook thoroughly. Shred chicken with two forks and set aside.
- Preheat oven to 425 degrees. Prepare large pan or oven-proof dish with parchment paper and set aside.
- In a medium sized bowl, add the softened cream cheese, sour cream, cumin, paprika, garlic powder, lime juice, cilantro, green onion and 2 cups of shredded cheddar cheese. Mix to combine. Then, add in the shredded chicken and mix again.
- Lay out tortillas and spoon a few tablespoons of the mixture into each, carefully rolling tightly while leaving a little space at ends so mixture doesn’t leak out while cooking. Once rolled, place seam-side down on baking tray.
- Sprinkle remaining grated cheese over tortillas and place in oven to bake for 15 minutes or until crispy and cheese is bubbly. Remove and garnish with cilantro. Serve!
- For guacamole: mash avocado with a teaspoon of lemon juice, a sprinkle of sea salt and fresh ground pepper.