Ingredients
Equipment
Method
Instructions
- In a medium mixing bowl, combine the cooked and shredded chicken, softened cream cheese, Greek yogurt, salsa, lime juice, chili powder, garlic powder, cumin, salt, Colby Jack cheese, green onion, and cilantro. Mix until all the ingredients are well incorporated and creamy.
- Preheat your oven to 400°F (200°C). This ensures that your taquitos will be crispy and golden when they come out.
- Take a small wheat flour tortilla and place about 2 tablespoons of the filling mixture in the center. Roll it tightly, ensuring the filling stays inside. Place the taquito seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
- Lightly spray the tops of the taquitos with cooking spray or brush them with a little olive oil for extra crispiness. Bake in the preheated oven for 15-20 minutes or until they are golden brown and crispy.
- Once baked, remove the taquitos from the oven and let them cool for a few minutes. Serve them warm with your favorite salsa, guacamole, or sour cream for dipping.
Notes
- Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes.
- For a healthier option, use low-carb tortillas or lettuce wraps.