Description
These Baked Chicken and Cheese Taquitos are a delicious Mexican-inspired dish, perfect for game day, parties, or a quick dinner. Filled with spicy chili-lime chicken, cream cheese, and melted Colby Jack cheese, these crispy taquitos are sure to be a crowd-pleaser! Bake them to perfection for a healthier, yet indulgent treat.
Ingredients
Units
Scale
- 8 ounces cooked chicken breast, shredded
- 4 ounces cream cheese, softened
- 6 tablespoons Hidden Valley® Sweet Chili Ranch
- 1/4 cup lime juice
- 1 tablespoon New Mexico chili powder
- 1/2 teaspoon kosher salt (plus more for topping taquitos)
- 2 cups shredded Colby Jack cheese
- 2 tablespoons chopped scallions
- 20 small flour tortillas (6″ each) or 40 small corn tortillas
- Cooking spray
Instructions
- Preheat the oven to 425°F (220°C).
- Line 2 baking sheets with aluminum foil and lightly coat with non-stick cooking spray. Set aside.
- In a food processor, stand mixer, or high-powered blender, process the cooked chicken breast until finely shredded. (If you prefer not to process the chicken, you can use diced or shredded chicken.)
- In a large mixing bowl, combine the shredded chicken, cream cheese, Hidden Valley® Sweet Chili Ranch dressing, and lime juice. Stir well to combine.
- Add the shredded Colby Jack cheese and chopped scallions, stirring until fully combined.
- Lay out 4 tortillas at a time. Add 2 tablespoons of the chicken mixture to the lower third of each flour tortilla (1 tablespoon if using corn tortillas).
- Roll the tortillas tightly, being careful not to tear. Place them seam side down on the baking sheet.
- Repeat the process with the remaining tortillas, leaving space between each taquito. If they unroll or tear, refer to recipe tips for troubleshooting.
- Lightly spray the taquitos with non-stick cooking spray and sprinkle with a pinch of kosher salt.
- Bake for 12-15 minutes, or until the tortillas are crispy and golden, and the edges begin to brown.
- Serve and enjoy!
Notes
- If you prefer a less processed texture, you can skip the food processor step and use diced or shredded chicken.
- Ensure that the tortillas are tightly rolled to prevent them from unrolling during baking.
- Adjust baking time if using smaller or larger tortillas.
Nutrition
- Serving Size: 1 taquito
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 550mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg