# @emmaclaireskitchen on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DMlB1K1uw12
- **Gondola URL:** https://gondola.cc/posts/35831107-emmaclaireskitchen-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/c35b3496ad.jpg
- **Posted:** 2025-07-26T17:02:23.000+00:00

## Caption

Elote meets Taquito and it’s everything! 

These oven-baked Elote Corn & Chicken Taquitos are creamy, cheesy, a little spicy, and totally addictive. Easy to make, impossible to stop at one. Tag a friend who needs to make these for you! 

Elote Corn & Chicken Taquitos 
Ingredients:
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 cup corn (fresh, canned, or frozen)
- ½ cup crumbled cotija or feta cheese
- ½ cup shredded Monterey Jack or cheddar cheese
- ¼ cup mayo or sour cream
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 2 tsp [Not So] Simple Fiesta Blend or taco seasoning 
- 12 small flour or corn tortillas
- Cooking spray or olive oil
Optional toppings: Extra cotija, Tajín, Cilantro, Lime wedges, Sour cream or crema for dipping
Directions:
1. Preheat oven to 450. Line a baking sheet with parchment paper or spray with nonstick spray.
2. In a large bowl, mix all the ingredients except the tortillas. Taste and adjust seasoning as needed.
3. Warm the tortillas slightly (microwave for 20-30 seconds covered with a damp paper towel) to make them flexible.
4. Spoon 3 tbsp of filling onto each tortilla. Roll tightly and place seam-side down on the baking sheet.
5. Lightly spray or brush the tops of the taquitos with oil. Bake for 20-25 minutes, flipping once halfway, until golden and crispy.
6. Garnish & serve: Sprinkle with extra cotija, Tajín, and cilantro. Serve with lime wedges and your favorite dipping sauce.

#elote #chickentaquitos #taquitos #ovenbaked

## Stats

- **Views:** 2,431
- **Likes:** 273
- **Shares:** 0
- **Comments:** 27

## Tags

taquitos, ovenbaked, elote, chickentaquitos

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