Oven Baked Chicken Taquitos

These baked chicken taquitos are crispy, cheesy, and full of flavor. A quick and easy dinner recipe your family will want on repeat.

Course Dinner

Cuisine Mexican

Prep Time 4

Cook Time 30

Total Time 4 30

Servings

Cook the chicken breast in a large stock pot or in a crockpot.
If cooking chicken on the stove top, use 2-4 cups of broth.
If using a crockpot use about a cup of broth.
4 Chicken Breast, 4 cups Vegetable or Chicken Broth
Cover and simmer chicken until falling apart tender.
If cooking in the crock pot cook on high for 3 -4 hours.
Shred chicken once chicken has cooled. If using a stand mixer you do not need to shred the chicken before mixing.
Preheat oven to 425 degrees.
In a large mixing bowl, add chicken breast, softened cream cheese, green onions, cilantro, garlic, jalapeno, tomatoes, and all seasonings. Mix everything together until combined well.
8 ounce Cream Cheese, 4-6 Green Onions, 2 tablespoons Cilantro, 3 Garlic Cloves, 1 Jalapeno (small), 2 Roma Tomatoes, 1 teaspoon Chili Powder, ½ teaspoon Cumin, ½ teaspoon Pepper, ½ teaspoon Salt, 1 teaspoon Oregano
Line a baking sheet with foil.
Wrap 5 corn tortillas in parchment paper, at a time, and heat in the microwave on high for about 30 seconds, or until soft and flexible. Now add about 2 TBSP of chicken filling and spread it in the middle of a tortilla. Tightly wrap the tortilla and place seam side down. Repeat this process until all the chicken filling has been used.
30 Corn Tortillas
Once all the tortillas are made, spray or brush them with vegetable or olive oil.
Cook for 25-30 minutes @ 425 degrees.
Serve with a your favorite hot sauce, green sauce, sour cream, and/or avocado salad.

If you notice the taquitos cracking or splitting as they cook, spray or brush on more oil as needed.

Serving: 6g