Baked Chicken Taquitos

Ingredients

• 2 cupsshredded cooked chicken
• 1 cupshredded cheddar or Mexican blend
• 1/4 cupsour cream
• 1 tspcumin (light), corn or flour tortillas
• cooking spray or a little vegetable oil, for the pan and tortillas

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Preheat the oven to 425°F and line a large sheet pan with foil or parchment, then mist it lightly with cooking spray.

2. 2

   In a mixing bowl, stir together the shredded chicken, shredded cheese, sour cream, and cumin until evenly combined into a thick, scoopable filling.

3. 3

   Stack the tortillas between damp paper towels and microwave for 20–30 seconds, or warm them briefly in a dry skillet, until pliable — this keeps them from cracking when rolled.

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4. 4

   Spoon about 2 tablespoons of the chicken filling in a line across the lower third of each tortilla. Roll it up tightly into a snug cylinder.

5. 5

   Place each taquito seam-side down on the prepared sheet pan so the seam seals shut as it bakes, spacing them slightly apart.

6. 6

   Spray or lightly brush the tops of the rolled taquitos with oil to help them crisp and turn golden in the oven.

7. 7

   Bake for 15 minutes, until the tortillas are golden brown and crisp and the filling is heated through, flipping halfway through baking for even browning if desired.

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8. 8

   Let cool for 2 minutes before serving with sour cream, salsa, or guacamole on the side.

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