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.