Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1 cup Chicken Broth/Stock
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Cumin, ground
  • 1/2 teaspoon Chili Powder (Mild)
  • Salt and Black Pepper to taste
  • 2 oz softened Cream Cheese (full-fat recommended)
  • 1 cup Mexican Cheese Blend (or Monterey Jack/Cheddar), shredded
  • 12-14 standard Corn Tortillas (6-inch diameter)
  • 2 tablespoons Neutral Oil (Canola or Vegetable) + extra for brushing

Instructions:

  1. Poach or simmer the chicken breasts in the seasoned broth (salt, onion powder, garlic powder) until fully cooked (internal temperature 165°F/74°C).
  2. Remove the chicken from the broth, allow it to cool slightly, then shred it finely using two forks. Place the shredded chicken in a mixing bowl.
  3. Add cumin and chili powder to the shredded chicken. Stir in the softened cream cheese until the mixture is cohesive and creamy. Fold in the shredded Mexican cheese blend. Adjust salt and pepper to taste.
  4. Prepare tortillas for rolling: briefly steam them (wrapped in a damp paper towel in the microwave for 30 seconds) or warm them in a dry skillet to make them pliable.
  5. For crispness, quickly dip or brush both sides of each warmed tortilla with the neutral oil in a shallow dish.
  6. Assemble the taquitos: place about 2 tablespoons of filling near the edge of the oiled tortilla and roll tightly. Place seam-side down on a baking sheet lined with parchment paper.
  7. Lightly brush the tops of the rolled taquitos with any remaining oil for enhanced browning.
  8. Bake in a preheated oven at 400°F (200°C) for 18–22 minutes, flipping halfway through, until they are deeply golden brown and firm.
  9. Let cool for 5 minutes before serving immediately with your favorite salsa or guacamole.