Description
Delicious cheesy taquitos filled with chicken, cream cheese, salsa, and spinach, perfect for weeknight dinners or party snacks.
Ingredients
Scale
- 2 cups cooked shredded chicken (about 10 oz / 280–300 g)
- 8 oz (226 g) cream cheese, softened
- 1 cup shredded cheddar cheese (about 4 oz / 113 g)
- 1/2 cup salsa, drained slightly
- 1 cup fresh spinach, chopped (about 30 g)
- 12 small flour tortillas (6-inch) or small corn tortillas
- 2 tablespoons olive oil or cooking spray (for brushing)
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- Optional: 1/4 cup chopped cilantro, 1/2 tsp chili powder, sliced jalapeños for heat
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded chicken, softened cream cheese, shredded cheddar, salsa, chopped spinach, cumin, garlic powder, onion powder, salt, and pepper. Mix until combined.
- Warm tortillas briefly in a skillet or microwave to make them pliable.
- Spoon about 2 tablespoons of filling onto each tortilla near the edge, roll tightly, and place seam-side down on the baking sheet.
- Brush each taquito with olive oil or spray with cooking spray and sprinkle with remaining cheddar if desired.
- Bake for 22–25 minutes until golden brown and crisp.
- Let cool for 2–3 minutes before serving.
Notes
These taquitos are moderately high in calories and fat due to cream cheese and shredded cheddar; they are protein-rich thanks to the chicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 3 taquitos
- Calories: 770
- Sugar: 3g
- Sodium: 1130mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 100mg