Gluten Free Crispy Chicken Taquitos
These gluten free crispy chicken taquitos are perfectly golden, crunchy, and packed with creamy, flavorful filling. A crowd-pleasing snack or dinner the whole family will love.
Ingredients
- 2 cups Cooked Shredded Chicken
- 4 oz Cream Cheese, softened
- 1/2 cup Shredded Monterey Jack Cheese
- 1/4 cup Salsa Verde
- 1 tsp Cumin
- 1/2 tsp Garlic Powder
- 1/2 tsp Chili Powder
- 1/4 tsp Salt
- 12 Corn Tortillas
- 2 tbsp Olive Oil
- Sour Cream, for serving
- Fresh Cilantro, for serving
Instructions
- Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
- In a large bowl, combine the shredded chicken, cream cheese, monterey jack, salsa verde, cumin, garlic powder, chili powder, and salt. Mix well until the filling is evenly combined and creamy.
- Warm the corn tortillas in the microwave for about 30 seconds, wrapped in a damp paper towel, so they become pliable and easy to roll without cracking.
- Place about 2 tablespoons of the chicken filling along the center of each tortilla. Roll each one up tightly and place seam-side down on the prepared baking sheet.
- Brush the tops and sides of the taquitos with olive oil, making sure each one gets a nice even coating so they crisp up beautifully.
- Bake for 18 to 22 minutes, until the tortillas are golden and crispy on the edges. Let them cool for a couple of minutes, then serve with sour cream and fresh cilantro.
Nutrition
Serving: 1servingCalories: 161kcalCarbohydrates: 14gProtein: 10gFat: 7g
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