Crispy Chicken Taquitos

These delicious chicken taquitos are baked until golden crispy, filled with a creamy and cheesy mixture, making them perfect for sharing or enjoying on a busy weeknight.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course, Snack

Cuisine: Mexican

Calories: 320

Ingredients Method Notes

Ingredients

Taquito Filling

2 cups cooked shredded chicken Use rotisserie chicken for speed.
4 oz cream cheese, softened Neufchâtel cheese makes a lower-fat alternative.
½ cup shredded cheddar or Mexican blend cheese
¼ cup salsa Choose your favorite salsa type.
½ tsp garlic powder
½ tsp chili powder
½ tsp cumin
Salt and black pepper to taste

Tortillas and Toppings

8 small flour or corn tortillas Use flour for softness, corn for authenticity.
Cooking spray or oil (for brushing)
Chopped cilantro Optional for garnish.
Sour cream For serving.
Guacamole For serving.
Extra shredded cheese For serving.

Method

Preparation

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a bowl, combine shredded chicken, cream cheese, cheddar cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Stir until well-blended.
Warm the tortillas in the microwave for about 20 seconds to make them pliable.
Spoon 2-3 tablespoons of the chicken mixture onto one side of each tortilla and roll tightly, sealing in the filling.
Place the rolled taquitos seam-side down on the baking sheet, ensuring space between them.
Brush the tops with cooking oil or spray lightly with cooking spray.

Baking

Bake for 15-20 minutes until golden and crispy. Broil for 1-2 minutes at the end for extra crunch.

Serving

Serve warm with sour cream, guacamole, or other toppings of your choice.

Notes

For best results, don’t overstuff tortillas, and serve immediately while warm for optimal crispness. Consider turning taquitos halfway through baking for even cooking.