Crispy Chicken Taquitos
Crispy Chicken Taquitos are crunchy, cheesy, and easy to make with a creamy filling of shredded chicken and cream cheese, rolled in tortillas and baked until golden. Perfect for snacks, weeknight dinners, or parties.
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 tsp garlic powder
- ½ tsp chili powder
- ½ tsp cumin
- Salt and black pepper To taste
Wrapper Ingredients
- 8 small flour or corn tortillas
- Cooking spray or oil For brushing
Toppings
- Chopped cilantro
- Sour cream
- Guacamole
- Extra shredded cheese
Instructions
Preparation
- Preheat the 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 until evenly combined.
- Warm the tortillas in the microwave for about 20 seconds so they are pliable.
- Spoon 2–3 tablespoons of the filling onto one side of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
- Lightly brush each taquito with oil or spray with cooking spray to help them brown.
Baking
- Bake for 15–20 minutes until golden and crispy. For extra crispiness, broil for an additional 1–2 minutes—watch closely so they don’t burn.
- Remove from oven and let cool for a minute. Top with chopped cilantro, extra cheese, sour cream, or guacamole as desired.
- Serve warm and enjoy.
Notes
For best results use rotisserie chicken to save time and add flavor. Tips include not overfilling tortillas and warming them before rolling to prevent cracking.