Chicken Taquitos with Warm Tomato Salsa Flautas Con Pollo
Crispy, golden, and bursting with bold flavors, these Chicken Taquitos with Warm Tomato Salsa (Flautas Con Pollo) are a must-try for any taco night or casual appetizer spread. Packed with a creamy, spiced filling of shredded chicken, cheddar and cream cheese, and a touch of sour cream, these oven-baked taquitos are both lighter and crunchier than their fried counterparts. The accompanying warm tomato salsa, made with fresh Roma tomatoes, jalapeño, and a hint of lime, adds a tangy, zesty kick that perfectly complements the savory taquitos. Ready in under an hour, this recipe is easy to prepare and perfect for satisfying a crowd. Serve these taquitos hot with salsa, guacamole, or a dollop of sour cream for the ultimate Mexican-inspired comfort food experience.
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Recipe Information
Ingredients
- 2 cups Shredded cooked chicken
- 4 oz Cream cheese, softened
- 1 cup Shredded cheddar cheese
- 2 tbsp Sour cream
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 10 pieces Corn tortillas
- 0.25 cup Vegetable oil
- 4 pieces Roma tomatoes, diced
- 1 piece Jalapeño, finely chopped
- 0.5 cup Yellow onion, finely chopped
- 2 tbsp Fresh cilantro, minced
- 1 tbsp Fresh lime juice
- 0.5 tsp Salt (for salsa)
- 1 tbsp Olive oil (for salsa)
Instructions
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, sour cream, cumin, garlic powder, chili powder, salt, and black pepper. Mix until well combined.
Warm the corn tortillas in the microwave for 20-30 seconds or until pliable, to prevent cracking.
Spoon about 2-3 tablespoons of the chicken mixture onto the lower third of each tortilla. Roll tightly into a taquito and place seam side down on the prepared baking sheet.
Brush or lightly spray the taquitos with vegetable oil to ensure crispiness during baking.
Bake in the preheated oven for 18-20 minutes or until the taquitos are golden brown and crispy.
While taquitos bake, prepare the tomato salsa. Heat olive oil in a medium skillet over medium heat. Add diced tomatoes, jalapeño, and chopped onion, and cook for 5-7 minutes or until the vegetables soften and the mixture is slightly saucy.
Remove the skillet from heat and stir in cilantro, lime juice, and salt. Mix well and adjust seasoning if necessary.
Serve the warm taquitos with the warm tomato salsa on the side. Optionally, garnish with additional sour cream, guacamole, or a sprinkle of fresh cilantro.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.8 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
