Whether you're making them for dinner, snacks or appetizers, these Baked Chicken Taquitos are simply perfect! I made these using leftover rotisserie chicken so making them was quick and easy!
Makes 16 mini taquitos
Ingredients
2 cups chicken, cooked and shredded
1 cup monterey jack cheese, shredded
1 tablespoon lime juice
3 tablespoons cream cheese
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
16 mini tortillas
1 teaspoon grape seed oil (or oil of choice)
Optional toppings:
additional shredded cheese
salsa
cilantro
lettuce, finely chopped
tomatoes, diced
queso fresco, crumbled
avocados, chopped
1. Preheat oven to 425F and line a baking sheet with parchment paper.
2. In a medium sized bowl, combine shredded chicken with the spices, cheeses, and lime juice until well combined.
3. Spoon a heaping spoonful of the chicken mixture in the center of a mini tortilla and roll tortilla (like a burrito but leave the ends open). Use toothpicks to prevent taquitos from unrolling and arrange onto the baking tray. I used 2 toothpicks for each taquito.
4. Brush with oil and bake for approximately 15 minutes or until they begin to brown on the edges and crisp up. Remove from oven and let sit for a few minutes. Remove the toothpicks. Serve on their own or top with your favourite toppings.
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