Chicken Taquitos

Prep Time 10 minutes
20 minutes
Total Time 30 minutes
Servings 12


  • 4 oz. Cream Cheese softened, 1/2 a brick
  • 1/3 cup Sour Cream
  • 1/3 cup Salsa
  • 1/4 cup Fresh Cilantro diced
  • 1/4 cup Green Onions diced
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 2 1/2 cups Shredded Chicken cooked
  • 1 cup Freshly Shredded Cheddar Cheese
  • Salt to taste
  • Pepper to taste
  • 12 6 inch Corn Tortillas
  • Vegetable Oil or Canola Oil for frying


  • Preheat the oven to 425 F (218 C).
  • In a large mixing bowl, mix together the softened cream cheese, sour cream, and salsa. Then add in the cilantro, green onions, garlic powder, and onion powder, and stir to combine. Taste, and add salt and pepper to your preference.
  • Add in the shredded chicken and cheddar cheese, and gently fold in until just combined.
  • Warm the corn tortillas in a large non-stick skillet over medium-high heat. Heat on each side for 10 – 15 seconds, and then remove from the heat. They’re ready when they’re warm and pliable. Store them on a plate under a clean cloth to keep them soft.
  • Place a few Tablespoons of filling in a line down the center of each tortilla, and roll the tortilla tightly around the filling. If you’re having a hard time getting the taquitos to stay rolled, you can use a toothpick to hold it together while it cooks, and then remove the toothpick before serving.
  • Spray the baking sheet with cooking oil (preferably a baking sheet with a cooking rack), and place the taquitos seam side down on the greased baking sheet with space between each one (so that the air has room to circulate). Spray or brush cooking oil on top of each taquito, sprinkle with flaky salt, and then bake for 15 – 20 minutes (or until the tortillas are just starting to turn golden brown at the edges).