Ingredients
- 2 cups shredded boneless chicken breasts or thighs
- 8 corn tortillas (or whole wheat/flour as alternative)
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup finely chopped onions
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons sriracha sauce
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- Oil for brushing
Instructions
- Preheat your oven to 425°F (220°C).
- In a skillet, cook chicken with garlic, onion, cumin, and chili powder until fully cooked. Shred the chicken.
- Combine shredded chicken with cheese and any remaining spices.
- Spoon filling onto each tortilla, roll up, and secure.
- Place taquitos seam-side down on a parchment-lined baking sheet and brush with oil.
- Bake for 15-20 minutes until golden brown and crispy.
- Mix sour cream, sriracha, lime juice, and zest in a small bowl for the dipping sauce.
- Serve warm with sriracha cream and toppings like guacamole or pico de gallo.
Notes
Ensure not to overfill the taquitos to avoid bursting during baking. Use fresh, pliable tortillas for easier rolling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free (if using corn tortillas)