Effortless Chicken Taquitos (Print Version)
# Ingredients:
→ Filling
01 -
Salt and fresh black pepper, to taste
02 -
1/4 cup chopped cilantro (skip if you want)
03 -
1 tablespoon squeezed lime juice
04 -
1 teaspoon taco seasoning
05 -
120 ml salsa (any kind you like)
06 -
1 cup shredded cheddar or Mexican blend cheese
07 -
1 cup cream cheese, softened
08 -
2 cups pulled cooked chicken
→ Assembly
09 -
Cooking spray or just a bit of olive oil
10 -
10–12 mini flour tortillas
→ Optional toppings
11 -
Sour cream
12 -
Diced tomatoes
13 -
Extra salsa
14 -
Guacamole
15 -
Sliced jalapeños
# Instructions:
01 -
Let them sit a minute so they're not super hot. Top however you like with stuff like guac, sour cream, salsa, chopped tomatoes, or some jalapeños.
02 -
Spray or brush the taquitos with oil or use a light layer of cooking spray for crunch. Stick 'em in the middle of the oven for around 20–25 minutes, flipping them once, till you get that golden crispy look.
03 -
Spoon about two tablespoons of the filling onto a tortilla you warmed up. Roll it tight. Set it seam-down on your baking sheet.
04 -
Microwave those tortillas for 10 to 15 seconds—makes them soft and bendy.
05 -
Toss the chicken, cream cheese, shredded cheese, salsa, taco spice, lime juice, and cilantro (if you're using it) in a bowl. Mix it up until it's all creamy. Add salt and plenty of black pepper just the way you like.
06 -
Heat your oven to 200°C. Cover a baking sheet with parchment or lightly grease it up.
# Notes:
01 -
Heating tortillas first stops them from cracking and helps you roll them up nice and snug.