Print

Baked Chicken Taquitos

Easy chicken taquitos make the perfect addition to a delicious game day spread along with Marzetti Ranch Veggie Dip!

Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 22 taquitos
Calories 130 kcal
Author Chelsea

Ingredients

  • Nonstick cooking spray (I use olive oil spray)
  • ounces (full fat) cream cheese, softened
  • 2/3  cup  sour cream (I use fat free)
  • chipotle peppers in adobo sauce, finely chopped (+ 1/2 tablespoon sauce)
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 2 teaspoons ground chili powder
  • Salt and pepper
  • 1 tablespoon fresh lime juice
  • 1 and 1/2 cups  freshly grated sharp cheddar cheese
  • cup  freshly grated monterey jack cheese
  • 2 and 1/2 cups shredded chicken (I used a rotisserie chicken)
  • 20-22 corn or flour tortillas
  • Serve with: guacamole, pico de gallo, cotija or queso fresco cheese, fresh lime, chopped green onions, chopped cilantro, etc.
  • Marzetti Ranch Veggie Dip + 2-3 chipotles

Instructions

  1. Preheat oven to 425 degrees. Lightly spritz a large baking sheet with nonstick spray and set aside.

  2. Using hand mixers, beat together the softened cream cheese, sour cream, chipotle peppers, adobo sauce, garlic powder, onion powder, ground cumin, chili powder, salt + pepper (I usually add 1/2 teaspoon salt and 1/4 teaspoon pepper), and fresh lime juice. Beat until smooth.

  3. Add in both cheeses and the shredded chicken. Stir until mixture is well combined.

  4. IF USING CORN TORTILLAS: Work with 2-3 tortillas at a time. Place the tortillas between two damp paper towels and place them in the microwave for 15-20 seconds. Remove the tortillas and working quickly, spread 2-3 tablespoons of the filling on the tortilla. Roll the tortillas up tightly and place seam side down on the prepared pan.

  5. IF USING FLOUR TORTILLAS: Spread 2-3 tablespoons of the filling on the tortilla. Roll the tortillas up tightly and place seam side down on the prepared pan.

  6. Spray the taquitos generously with nonstick cooking spray. Bake 10-15 minutes, until crispy.

  7. Remove and add your favorite toppings as desired.

  8. To make the ranch chipotle dip: finely dice the chipotles and stir into the Marzetti Ranch Veggie Dip. (Add to spice/taste preference).