Description
These Crispy Chipotle Chicken Cream Cheese Taquitos are a delicious Mexican appetizer featuring tender shredded chicken blended with creamy cheeses and smoky chipotle peppers, all rolled in corn tortillas and baked to golden perfection. Perfectly crispy and bursting with bold flavors, they make an ideal snack or party finger food served with your favorite dips.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 4 ounces cream cheese, softened
- 1/3 cup sour cream
- 1/3 cup shredded cheddar cheese
- 1/3 cup shredded Monterey Jack cheese
- 1 to 2 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce from the chipotle can
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Tortillas & Topping
- 12 small corn tortillas
- 2 tablespoons vegetable oil for brushing or spraying
- Chopped cilantro for garnish (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking and ensure even crisping.
- Make the Filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, shredded cheddar and Monterey Jack cheeses, chopped chipotle peppers, adobo sauce, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Mix thoroughly until the filling is smooth, creamy, and evenly combined.
- Warm the Tortillas: Soften the corn tortillas by warming them slightly in the microwave wrapped in a damp paper towel or in a skillet. This prevents cracking and makes rolling easier.
- Assemble the Taquitos: Place about 2 tablespoons of the chicken filling in a line near one edge of each warmed tortilla. Roll the tortilla tightly around the filling and place each taquito seam side down on the prepared baking sheet to help them hold their shape during cooking.
- Oil and Bake: Lightly brush or spray the tops of the taquitos with vegetable oil to encourage browning and crispness. Bake in the preheated oven for 15 to 18 minutes until the taquitos are golden brown and crispy on the outside.
- Serve: Allow to cool slightly before serving. Garnish with chopped cilantro if desired and enjoy with your favorite dipping sauces such as salsa, guacamole, or sour cream.
Notes
- If corn tortillas crack while rolling, warm them longer or wrap them in a damp paper towel before microwaving to increase flexibility.
- For extra crispiness, you can air fry the taquitos at 400°F for 8 to 10 minutes instead of baking.
- While flour tortillas can be used, corn tortillas provide a more traditional flavor and texture true to Mexican cuisine.
