Chicken Taquitos

Taquitos have become our way to bring tacos on the go. They are easy to prepare and pack as a take along for sports, road trips, and picnics. These taquitos are so fresh, slightly spicy, and super cheesy.

Everyone loves these taquitos that are made with fresh corn tortillas (Corn Tortillas) and pressure canned chicken (Chicken-Pressure canned).

Taquitos, also known as flautas, are “little tacos” that are rolled. Taquitos are typically deep fried, but for a lighter alternative they can be baked. Baked taquitos are less greasy yet still have a crispy tortilla and a delicious hot meat and cheese filling.

Baked taquitos make a great leftover that is stored in the refrigerator for up to 4 days. Just reheat, covered, in the microwave for 2 minutes or baked in a 350°F oven for 10 minutes for a crispier tortilla.

Baked Chicken Taquitos

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Cuisine Mexican

Equipment

• cast iron skillet
• 13x9 baking dish

Ingredients

  

• 16 Corn tortillas
• 2 lbs Shredded chicken
• 3 tbsp Taco seasoning
• 2 Jalapeños, diced
• 1/4 cup White onion, minced
• 1/4 cup Cilantro, finely chopped
• 8 oz Cream cheese
• 2 cups Pepperjack, shredded
• Olive oil (spray or brush on)

Instructions

 

• In a large cast iron skillet on medium low, combine shredded chicken and taco seasoning.
• Add diced jalapeños, diced onions, and cream cheese.
• Heat through so that all the ingredients combine into a creamy chicken filling. Remove from the heat and stir in the pepperjack cheese.
• Preheat the oven to 425℉ on convection heat, if possible.
• Place one corn tortilla on a flat surface and spread 2 tablespoons of filling down the middle of the tortilla. Tightly roll the tortilla and place the taquito into a 13x9 baking dish. Continue until all the filling is used, approximately 16 taquitos.
• Using an olive oil spray or pastry brush, generously coat the outside of the tortilla with oil.
• Bake the taquitos for 25-30 minutes, or until browning and crispy on the outside.
• Serve immediately with salsa, guacamole, pico de gallo, and mexican crema.
• These taquitos are best served immediately, but can be stored, covered, in the refrigerator for up to 4 days. Reheat in the microwave for 2 minutes or in a 350℉ oven for 10 minutes.