Baked Chicken Taquitos

Who doesn’t love crispy, cheesy, and flavorful taquitos?

These Baked Chicken Taquitos are a delightful twist on traditional Mexican cuisine.

With a zesty blend of chicken, spices, and cream cheese, wrapped in crunchy corn tortillas, this recipe is sure to become a crowd-pleasing favorite in no time!

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 medium onion, diced
• 1/2 medium bell pepper, diced
• 1 jalapeño pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 1 packet (1.25 ounces) of taco seasoning
• 1/2 cup cream cheese, softened
• 1/4 cup chopped fresh cilantro
• 10 (6-inch) corn tortillas
• 1 cup shredded Monterey Jack cheese, divided
• 1/4 cup chopped fresh scallions, for garnish
• Salt and pepper, to taste
• Non-stick cooking spray, for greasing the baking sheet

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

In a large skillet, heat the chopped onion, bell pepper, and jalapeño over medium-high heat.

Cook until the vegetables are tender, about 5-7 minutes. Add the chicken to the skillet and cook until browned, about 5-6 minutes.

Add the minced garlic to the skillet and cook for 1 minute.

Stir in the taco seasoning and cook for 1-2 minutes, until the flavors are combined. In a large bowl, combine the cooked chicken mixture, softened cream cheese, and chopped cilantro.

Mix well until all the ingredients are fully incorporated.

To assemble the taquitos, lay a tortilla flat and spoon about 1/4 cup of the chicken mixture onto the center of the tortilla. Sprinkle some shredded cheese on top of the filling.

Roll the tortilla tightly and place seam-side down on the prepared baking sheet.

Repeat with the remaining ingredients. Sprinkle the tops of the taquitos with the remaining shredded cheese.

Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.

Remove the taquitos from the oven and garnish with chopped scallions. Serve hot and enjoy!

Notes

Make sure to not overcook the chicken, as it can dry out quickly.

Also, if you like a little more heat, you can add diced serrano peppers to the skillet with the onion and bell pepper.

If you’re having trouble getting the tortillas to roll tightly, try warming them in the microwave for 10-15 seconds to make them more pliable.

Don’t overcrowd the baking sheet, as this can cause the taquitos to stick together.

If necessary, bake them in batches to ensure they cook evenly.

For an extra crispy coating, you can broil the taquitos for an additional 2-3 minutes after baking.

Keep an eye on them to prevent burning.

You can customize these taquitos to your taste by adding diced tomatoes, diced avocado, or diced cooked bacon to the chicken mixture.

Leftover taquitos can be refrigerated for up to 3 days and reheated in the oven or microwave.

Simply sprinkle with a little water to restore crispiness.

Nutrional Value

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 26g