Step-by-Step Instructions
- Preheat and prep:
- Get your oven hot at 400 degrees Fahrenheit and line a baking sheet with parchment or lightly grease it. Warm tortillas for twenty to thirty seconds in the microwave to make them flexible so they roll easily.
- Make the filling:
- Combine the shredded chicken with cream cheese, shredded cheese, salsa, cumin, chili powder, salt, and pepper in a mixing bowl. Mix until everything is creamy and evenly blended. If adding green onions or cilantro, fold them in now for fresh flavor.
- Fill and roll:
- Lay a warm tortilla on your counter. Spoon roughly two to three tablespoons of filling straight down the middle. Roll up the tortilla tight. The seam should land underneath when placing on your baking sheet.
- Assemble:
- Continue filling and rolling until all tortillas are done. Place them close together seam side down on your prepared pan.
- Brush and bake:
- Lightly brush or spray each taquito all over with olive oil or cooking spray. Sprinkle a bit more cheese on top if you love things extra cheesy. Bake for fifteen to twenty minutes, flipping once halfway so both sides get golden and crisp. For even more crunch, broil for one to two minutes at the end but watch closely.
- Cool and serve:
- Let your taquitos rest for two to three minutes out of the oven. This helps the filling set. Serve hot with guacamole, salsa or any topping you love.
When I first tasted the blend of creamy cheese and salsa with rotisserie chicken it honestly reminded me of little Tex-Mex snack rolls my grandma used to make for movie nights. This filling is so creamy and comforting and I swear the scent of cumin baked in the oven always brings me back to those cozy evenings.
