Ingredients
For the Chicken
2 chicken breasts, butterflied and pounded
1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
⅛ tsp cayenne (optional)
For the Taquitos
4 oz cream cheese, softened
2 cups shredded cheddar or cheese blend
½ cup salsa
16 small corn tortillas
Avocado oil spray
Optional
Refried beans (instead of cream cheese)
Diced onion or jalapeño
Salsa, sour cream, guacamole for serving
Instructions
For the Chicken
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Preheat oven to 400°F.
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Season chicken evenly with spices.
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Bake 20–25 minutes until internal temperature reaches 165°F.
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Cool and dice finely.
For the Taquitos
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Increase oven to 425°F or preheat air fryer.
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Mix cream cheese, shredded cheese, and salsa.
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Fold in diced chicken.
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Warm tortillas in damp paper towel (20 seconds).
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Spread filling over half of each tortilla, roll tightly, and place seam-side down.
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Spray lightly with oil.
Bake 18–20 minutes or air fry 7–10 minutes until crispy.
Notes
- Use pre-cooked chicken for a quicker version.
- For vegetarian taquitos, omit chicken and add spices directly to the filling.
- Dairy-free alternatives work well in this recipe.
- Always warm tortillas before rolling to prevent cracking.
- Nutrition values are estimates and may vary.
- Prep Time: 10 min
- Cook Time: 20 min