Oven Baked Chicken Taquitos

Easy homemade chicken taquitos made with rotisserie chicken, shredded cheese, and Pico de Gallo

Ingredients:

• 2 cups (470 grams) of shredded rotisserie chicken
• 6 ounces (170 grams) softened cream cheese
• ¼ cup (60 ml) sour cream
• 1 cup (240 ml) shredded cheddar
• 1 cup (240 ml) chopped baby spinach
• ¼ teaspoon (1.25 ml) cumin
• ¼ teaspoon (1.25 ml) garlic powder
• ¼ teaspoon (1.25 ml) chili powder
• Salt and pepper
• 15-20 flour tortillas
• Vegetable oil, for brushing

Method:

Preheat oven to 425 F (220 C).

Add the shredded chicken, cream cheese, and sour cream to a mixing bowl and stir until smooth.

Add the cheddar, spinach, cumin, garlic powder, and chili powder, season with salt and pepper, and stir again to combine.

Heat a non-stick griddle over medium-high heat. Cook tortillas until soft and pliable, 15-30 seconds per side.

Remove tortillas to a plate covered with a tea towel.

Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with toothpicks.

Brush the top of the Taquitos with vegetable oil.

Bake until the shells are crispy, 8-10 minutes.

Serve taquitos with guacamole, pico di gallo, and sour cream.