Chicken Taquitos
15m prep 15m cook 30m ready
Crispy baked chicken taquitos filled with a creamy mixture of shredded chicken, cheese, and enchilada sauce. Serve with pico de gallo, sour cream, and cotija cheese.
Ingredients
- Oil for pan
- 113 g cream cheese at room temperature
- 78.9 ml red enchilada sauce
- 59.1 ml sour cream
- Kosher salt and pepper
- 710 ml finely shredded white-meat rotisserie chicken
- 170 g colby jack cheese coarsely shredded
- 118 ml fresh cilantro chopped
- 12 small corn tortillas
- Olive oil for brushing
- Pico de gallo for serving
- sour cream for serving
- crumbled cotija cheese for serving
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 671 mg
- Iron: 1.55 mg
- Magnesium: 77.6 mg
- Phosphorus: 742 mg
- Potassium: 238 mg
- Zinc: 3.37 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 78.9 ml red enchilada sauce
- 59.1 ml sour cream
- Kosher salt and pepper
- 710 ml finely shredded white-meat rotisserie chicken
- 12 small corn tortillas
Prepare
- Oil, for pan
- 113 g cream cheese, at room temperature
- 170 g colby jack cheese, coarsely shredded
- Chop 118 ml fresh cilantro
- Olive oil, for brushing
- Pico de gallo, for serving
- sour cream, for serving
- crumbled cotija cheese, for serving
Let's Cook
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Step 1.
Preheat the oven to 425°F. Brush a rimmed baking sheet with oil to coat lightly.
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Step 2.
In a large bowl, combine the cream cheese, enchilada sauce, sour cream, ½ teaspoon salt, and ½ teaspoon pepper. Stir until smooth. Fold in the shredded chicken, colby jack cheese, and chopped cilantro until evenly mixed.
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Step 3.
Working in batches, place a few tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until warm and pliable, 30 to 60 seconds. Keep covered until ready to fill.
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Step 4.
Spoon a scant ¼ cup of the chicken mixture onto each warm tortilla. Roll up tightly and place seam-side down on the prepared baking sheet. Brush the tops of the taquitos lightly with olive oil.
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Step 5.
Bake until golden brown and crisp, 12 to 15 minutes. Transfer to a platter and serve with pico de gallo, sour cream, and crumbled cotija cheese.
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