Crispy Chicken Taquitos
Delightful crispy rolls filled with creamy chicken and cheese, perfect for a quick dinner or appetizer.
Ingredients
Filling Ingredients
- 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 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- to taste Salt and black pepper
Taquito Assembly
- 8 small flour or corn tortillas
- as needed Cooking spray or oil (for brushing)
- to taste Chopped cilantro for serving
- to taste Sour cream for serving
- to taste Guacamole for serving
- to taste Extra shredded cheese for serving
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
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze before baking for longer storage. For reheating, use the oven at 350°F (175°C) for best results.