Ingredients
Scale
4 oz cream cheese, softened
3 tablespoons sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon onion powder
1/4 cup salsa
1/2 cup shredded cheddar cheese
2 cups cooked and shredded chicken
10 to 12 corn tortillas
2 tablespoons vegetable oil
Instructions
- Preheat the oven to 218°C and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sour cream, salsa, salt, pepper, garlic powder, cumin, and onion powder. Mix until well combined.
- Stir in the shredded chicken and cheddar cheese until evenly combined.
- Warm the corn tortillas in the microwave for about 20 to 30 seconds to make them pliable.
- Spoon about 2 to 3 tablespoons of the chicken mixture onto the lower third of each tortilla and roll tightly.
- Place the rolled taquitos seam-side down on the prepared baking sheet.
- Lightly brush the tops with vegetable oil.
- Bake for 12 to 15 minutes, or until the taquitos are golden brown and crispy.
- Serve hot with your favorite dipping sauces or toppings.
Notes
- You can substitute flour tortillas if you prefer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers