Ingredients
→ For the creamy chicken filling
→ For assembly and baking
→ For serving and toppings
Steps
Preheat your oven to 400°F and line a baking sheet with parchment paper or give it a light greasing. Warm your tortillas in the microwave for about 20-30 seconds to make them nice and pliable – this prevents any annoying cracks when you roll them up.
In a mixing bowl, combine your shredded chicken with the softened cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper. Mix everything together until it’s beautifully creamy and well combined. If you’re using green onions or cilantro, fold those in now for that extra pop of freshness.
Place a warm tortilla on your work surface and spoon about 2-3 tablespoons of the chicken mixture right down the center. Roll the tortilla tightly around the filling, making sure the seam is tucked underneath when you place it on your prepared baking sheet. Repeat with all your tortillas and filling.
Lightly brush or spray each rolled taquito with olive oil or cooking spray – this is the secret to getting them beautifully golden and crispy in the oven. If you’re feeling extra cheesy, sprinkle a little more shredded cheese on top.
Pop them in the oven for 15-20 minutes, flipping them halfway through so they get evenly crispy on all sides. For extra crispiness, turn on the broiler for just 1-2 minutes at the end, but keep a close eye so they don’t burn.
Let them cool for just 2-3 minutes after taking them out of the oven, then serve them up with all your favorite dipping sauces. Guacamole, sour cream, and salsa are classics, but feel free to get creative with your toppings!
