Crispy Chicken Taquitos
Crispy Chicken Taquitos filled with creamy, seasoned shredded chicken and baked until golden and crunchy. Easy to prepare and endlessly customizable, they’re perfect for busy weeknights, family dinners, or casual entertaining.
Equipment
- baking sheet
- parchment paper
- Mixing bowl
- Spatula
Ingredients
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup salsa
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- salt and black pepper, to taste
- 8 small flour or corn tortillas
- cooking spray or oil, for brushing
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and black pepper. Mix until well combined.
- Warm tortillas in the microwave for about 20 seconds until soft and pliable.
- Spoon 2–3 tablespoons of filling onto one side of each tortilla, roll tightly, and place seam-side down on the baking sheet.
- Lightly brush or spray the taquitos with oil.
- Bake for 15–20 minutes until golden and crispy. Broil for 1–2 minutes at the end for extra crunch if desired.
- Serve warm with sour cream, guacamole, cilantro, or your favorite toppings.
Notes
Warm tortillas before rolling to prevent cracking and avoid overfilling for the best shape. Brushing with oil ensures a crisp exterior. Taquitos can be baked or air-fried and freeze beautifully for meal prep.