Ah, chicken taquitos, the crispy, golden rolls of joy! Who would’ve thought that something so simple could pack such a flavorful punch? Perfect for a weeknight dinner—especially when you’re juggling a million things at once—these oven-baked wonders are not just easy; they’re a revelation, like finding that last piece of chocolate when you thought the box was empty.
Steps
- Preheat the Oven: Set your oven to 350°F and lightly oil a rimmed baking sheet to prepare for baking.
- Prepare the Filling: In a medium bowl, combine shredded chicken, cream cheese, cheddar cheese, green chilis, and seasonings. Mix thoroughly until the ingredients are well combined and the texture is consistent.
- Soften the Tortillas: Stack the corn tortillas in pairs between damp paper towels. Microwave them on high for 20 seconds to make them pliable and easier to roll.
- Assemble the Taquitos: Place about two tablespoons of the chicken mixture onto each tortilla and roll them tightly into cigar shapes. Brush each rolled taquito with vegetable oil to prevent cracking and place them seam-side down on the baking sheet.
- Bake the Taquitos: Bake the taquitos immediately for 20 to 25 minutes until they become crispy and golden brown. If any tortillas crack, you can re-wrap them with a new tortilla, but minor cracks are acceptable.
- Prepare the Dipping Sauce: While the taquitos are baking, mix together sour cream and sriracha to make a spicy dipping sauce. Adjust the flavor to your preference and store in the fridge if making ahead.
- Serve the Taquitos: Serve the baked taquitos hot with the sriracha cream sauce. Any leftovers can be frozen for up to a month and reheated in a warm oven when needed.
Ingredients
- 2 cups (approximately 1 pound) cooked shredded chicken
- 4 ounces cream cheese
- 1 cup (4 ounces) grated cheddar cheese
- 4 ounces canned mild green chiles
- 1 teaspoon mild chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 18 to 20 (6-inch) corn tortillas
- Vegetable oil, for brushing
- Fresh cilantro
- Sour cream
- Mild salsa
- 1/4 cup sour cream
- 1 tablespoon Sriracha hot sauce
FAQ
- Can I use different types of tortillas for making taquitos?
- While corn tortillas are preferred for their ability to get crispy in the oven, you can experiment with flour tortillas as well. Just remember that corn tortillas may require steaming in the microwave to prevent them from tearing during the rolling process.
- How can I prevent the taquitos from cracking while baking?
- To minimize cracking, wrap the corn tortillas in damp paper towels and microwave them for about 20 seconds. This will make them more pliable. Additionally, brushing them with vegetable oil before baking helps maintain moisture and prevent excessive cracking.
- What is the best way to store and reheat leftover taquitos?
- After baking, let the taquitos cool to room temperature and then freeze them flat on a baking sheet. Once frozen, transfer them to a freezer-safe bag, removing as much air as possible. To reheat, bake in a 350°F oven for 15 to 20 minutes. For a quicker option, microwave them on high for 90 seconds, though they may not be as crispy.
- Can I adjust the spice level of the filling?
- Absolutely! The recipe is designed to be mild and kid-friendly. Feel free to use spicier green chiles or add more chili powder if you prefer a kick. You can also experiment with other spices to suit your taste.
- What can I serve with chicken taquitos for a complete meal?
- Chicken taquitos pair well with a variety of sides and toppings. Consider serving them with fresh cilantro, sour cream, mild salsa, or a spicy sour cream and sriracha dipping sauce. For a fuller meal, add a side of Mexican rice or a fresh salad.
Tips
- To prevent corn tortillas from tearing while rolling, wrap them in damp paper towels and microwave for about 20 seconds. This will steam them, making them more pliable.
- Brush the rolled taquitos with vegetable oil before baking to help achieve a crispy texture and minimize cracking.
- For added flavor, consider incorporating finely chopped leftover vegetables or different proteins into the filling, ensuring they are well mashed with the cheese.
- If freezing, allow baked taquitos to cool to room temperature before freezing them flat. Reheat in a 350°F oven for the best texture, as microwaving may result in a soggier outcome.
Equipment
- Rimmed baking sheet
- Small cookie scoop