Fiesta Flavors

Start the party with baked chicken taquitos and Mexican charred corn.

Baked Chicken Taquitos, Image by Rachel Johnson

Taquitos are perfect appetizers for a large party or a casual weeknight meal. Baking cuts the calories compared to frying. A creamy filling and crispy bake provide plenty of flavor. Serve alongside a bright, Mexican-inspired corn salad.


Makes: 20 taquitos

Total Time: 40 minutes

Nonstick cooking spray

2 ounces cream cheese (room temperature)

2 green onions, trimmed and chopped

½ teaspoon ground cumin

½ teaspoon ground chili powder

½ teaspoon kosher salt

2 cups shredded rotisserie chicken

8 ounces shredded Monterey Jack cheese

20 (8-inch) flour tortillas

For serving: sour cream, guacamole, salsa

1. Preheat oven to 375°F. Line a baking sheet with aluminum foil; coat with nonstick cooking spray.

2. In a medium bowl, combine cream cheese, green onions, cumin, chili powder and salt; stir until combined. Add chicken and cheese; stir to coat.

3. Place two heaping tablespoons of chicken mixture into center of tortilla; shape into a log. Roll log tightly; set aside on a plate to rest while the rest are rolled.

4. Place taquitos on baking sheet; spray with nonstick cooking spray.

5. Bake 10 to 15 minutes or until browned.

6. Serve warm with preferred toppings.


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