Chicken Taquitos with Salsa

Chicken Taquitos with Salsa

Crispy rolled tortillas packed with seasoned shredded chicken and melted cheese.

Total 40 min Makes 6 servings Calories 340/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

These baked taquitos deliver a crunchy exterior around a tender, well-seasoned chicken and cheese filling. They come together quickly using rotisserie or leftover chicken, making them a practical weeknight dinner or party appetizer. Serve with salsa for dipping and a cooling touch of sour cream or guacamole on the side.

Ingredients

  • 2 cups cooked shredded chicken
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup salsa, plus more for serving
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 12 corn tortillas
  • 3 tablespoons vegetable oil
  • 0 sour cream, for serving

Method

  1. Preheat the oven to 425°F and line a baking sheet with foil or parchment paper.

  2. In a large bowl, combine the shredded chicken, Monterey Jack cheese, salsa, cilantro, lime juice, cumin, chili powder, garlic powder, and salt. Mix until evenly combined.

  3. Stack the tortillas on a plate, cover with a damp paper towel, and microwave for 30 to 45 seconds until warm and pliable.

  4. Spoon about 2 tablespoons of the chicken filling onto the lower third of a tortilla, then roll it tightly into a cylinder. Place seam-side down on the baking sheet. Repeat with the remaining tortillas and filling.

  5. Brush or lightly spray the rolled taquitos with vegetable oil on all sides.

  6. Bake until golden brown and crisp, turning once halfway through, 18 to 20 minutes.

  7. Let the taquitos rest for 5 minutes, then serve warm with salsa and sour cream for dipping.

Rate this recipe

★ 3.2 (1)

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    Chicken Taquitos with Salsa

    These baked taquitos deliver a crunchy exterior around a tender, well-seasoned chicken and cheese filling. They come together quickly using rotisserie or leftover chicken, making them a practical weeknight dinner or party appetizer. Serve with salsa for dipping and a cooling touch of sour cream or guacamole on the side.

    40 min 6 servings 340 cal

    Ingredients

    • 2 cups cooked shredded chicken
    • 1 cup shredded Monterey Jack cheese
    • 1/2 cup salsa, plus more for serving
    • 1/4 cup chopped fresh cilantro
    • 2 tablespoons lime juice
    • 1 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 12 corn tortillas
    • 3 tablespoons vegetable oil
    • 0 sour cream, for serving

    Method

    1. 1

      Preheat the oven to 425°F and line a baking sheet with foil or parchment paper.

    2. 2

      In a large bowl, combine the shredded chicken, Monterey Jack cheese, salsa, cilantro, lime juice, cumin, chili powder, garlic powder, and salt. Mix until evenly combined.

    3. 3

      Stack the tortillas on a plate, cover with a damp paper towel, and microwave for 30 to 45 seconds until warm and pliable.

    4. 4

      Spoon about 2 tablespoons of the chicken filling onto the lower third of a tortilla, then roll it tightly into a cylinder. Place seam-side down on the baking sheet. Repeat with the remaining tortillas and filling.

    5. 5

      Brush or lightly spray the rolled taquitos with vegetable oil on all sides.

    6. 6

      Bake until golden brown and crisp, turning once halfway through, 18 to 20 minutes.

    7. 7

      Let the taquitos rest for 5 minutes, then serve warm with salsa and sour cream for dipping.