Ingredients
2 cups cooked, shredded chicken (rotisserie works great)
4 oz cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup salsa (your favorite kind)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
Salt and pepper, to taste
10–12 small flour or corn tortillas
Cooking spray or a light brush of olive oil
Optional: Sour cream, guacamole, or salsa for dipping
Instructions
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Preheat Oven:
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Preheat your oven to 425°F (220°C).
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Line a baking sheet with parchment paper or lightly grease it.
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Make the Filling:
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In a large bowl, mix together shredded chicken, cream cheese, cheddar, Monterey Jack, salsa, garlic powder, onion powder, chili powder, salt, and pepper until well combined.
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Assemble the Taquitos:
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Warm tortillas slightly (in the microwave for about 20 seconds) to make them pliable.
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Spoon 2–3 tablespoons of filling onto each tortilla and roll tightly.
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Place seam-side down on the prepared baking sheet.
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Bake:
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Lightly spray or brush the tops of the taquitos with cooking spray or olive oil.
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Bake for 15–20 minutes, or until golden and crispy.
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Serve:
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Serve warm with your favorite dipping sauces like sour cream, salsa, or guacamole.
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