Ingredients:

  • 5 lbs Boneless, skinless chicken breasts
  • 1 Tbsp Olive oil
  • 1/2 medium Yellow onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 tsp Chili powder
  • 1 tsp Ground cumin
  • 1/2 tsp Dried oregano
  • 1/4 tsp Smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 4 oz Cream cheese, softened
  • 1/4 cup Chicken broth
  • 1/2 cup Shredded Monterey Jack cheese
  • 12-14 small (6-inch) Corn tortillas
  • Cooking spray or 2 Tbsp Olive oil
  • 1/2 cup Sour cream
  • 2 Tbsp Cotija cheese, crumbled
  • 1 Tbsp Fresh lime juice
  • 1 Tbsp Water (optional, for thinning)
  • Pinch of salt

Instructions:

  1. Poach, boil, or bake the chicken breasts until fully cooked (165°F / 74°C). Shred the cooked chicken using two forks or a stand mixer. Set aside.
  2. Heat 1 Tbsp of oil in a large skillet over medium heat. Sauté the chopped onion until translucent (about 5 minutes). Add minced garlic, chili powder, cumin, oregano, and paprika; cook until fragrant (about 1 minute).
  3. Add the shredded chicken and chicken broth to the skillet. Stir well. Reduce heat to low. Fold in the softened cream cheese until melted and coats the chicken. Stir in the shredded Jack cheese until just melted. Season generously with salt and pepper. Remove from heat and let cool for about 10 minutes.
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 45 seconds, or charring lightly over a low gas flame, to ensure they are pliable and do not crack when rolled.
  6. Place about 2 Tbsp of the cooled filling near one edge of a softened tortilla. Roll up tightly like a cigar.
  7. Arrange the rolled taquitos seam-side down on the prepared baking sheet. Brush or spray the tops liberally with olive oil or cooking spray for crispness.
  8. Bake for 18–22 minutes, flipping halfway through, until deeply golden brown and crispy.
  9. While baking, whisk together sour cream, Cotija cheese, lime juice, and salt for the drizzle. Thin with 1 Tbsp of water if the consistency is too thick.
  10. Serve the Oven Baked Chicken Taquitos immediately with the lime drizzle and salsa.