Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper (to taste)
- 1/4 cup chopped cilantro
- 12 small flour or corn tortillas
- 2 tablespoons olive oil (or olive oil spray)
- Salsa, sour cream, and guacamole (for serving)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded chicken, cheddar cheese, pepper jack cheese, ground cumin, chili powder, garlic powder, onion powder, salt, pepper, and chopped cilantro. Mix well until all ingredients are combined.
- Warm the tortillas in the microwave between damp paper towels for 20-30 seconds to soften them.
- Lay a tortilla flat and spoon 2-3 tablespoons of the chicken mixture onto the center. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet.
- Repeat with the remaining tortillas and filling.
- Lightly spray or brush the tops of the taquitos with olive oil for a crispy exterior.
- Bake for 15-20 minutes or until golden brown and crispy, rotating the baking sheet halfway through.
- Remove from the oven and let cool slightly for about 5 minutes. Serve with salsa, sour cream, and guacamole on the side for dipping.
Notes
To achieve the best crunch, warm the tortillas before filling and ensure they are not overfilled.
Nutrition
- Serving Size: 2 taquitos
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg