Baked Chicken Taquitos
Try our baked chicken taquitos for a healthier alternative that remains crispy and packed with flavor in every bite.
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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.
Nutrition
Serving: 1taquitoCalories: 160kcal
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