Crispy Chicken Taquitos
These Crispy Chicken Taquitos are filled with tender chicken and creamy cheese, making them a delightful treat perfect for family meals or gatherings.
Ingredients
Taquito Filling
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 4 oz cream cheese softened
- ½ cup shredded cheddar or Mexican blend cheese
- ¼ cup salsa (mild or spicy)
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp cumin
- Salt to taste salt
- Black Pepper to taste black pepper
Wrapper
- 8 small flour or corn tortillas
- Cooking spray or oil Cooking spray or oil (for brushing)
Serving Suggestions
- Chopped cilantro
- Sour cream
- Guacamole
- Extra shredded cheese
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix well.
- Warm the tortillas in the microwave for about 20 seconds to make them pliable.
- Spoon 2–3 tablespoons of the filling onto one side of each tortilla and roll tightly.
- Place taquitos seam-side down on the prepared baking sheet.
- Lightly brush with oil or spray with cooking spray.
Baking
- Bake for 15–20 minutes or until golden brown and crispy. For extra crispiness, broil for 1–2 minutes at the end.
Serving
- Serve warm with sour cream, guacamole, or your favorite toppings.
Notes
Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely before placing in a freezer-safe bag. Reheat from frozen at 375°F until hot, or microwave until warm.