Ingredients
Equipment
Method
Main
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a medium bowl, combine the shredded chicken, softened cream cheese, salsa verde, shredded cheese, chili powder, cumin, and garlic powder. Mix until everything is well combined.
- Warm the tortillas in the microwave for 30-60 seconds to make them pliable. Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla.
- Roll each tortilla up tightly and place it seam-side down on the prepared baking sheet. Ensure they are not touching.
- Brush the tops and sides of each taquito with olive oil or melted butter.
- Bake for 20-25 minutes, or until golden brown and crispy.
- Serve immediately with your favorite dips like sour cream, guacamole, or salsa.
Nutrition
Notes
Tip 1: Using a rotisserie chicken is a great way to save time on preparing the shredded chicken.
Tip 2: Don't skip warming the tortillas, especially if you're using corn, as this prevents them from cracking when you roll them.
Tip 3: For an extra kick, add some finely diced jalapeños to the chicken mixture.
Tip 2: Don't skip warming the tortillas, especially if you're using corn, as this prevents them from cracking when you roll them.
Tip 3: For an extra kick, add some finely diced jalapeños to the chicken mixture.