Crispy Chicken Taquitos Recipe

Introduction

Crispy Chicken Taquitos are a delicious and easy-to-make snack or meal that combines tender shredded chicken with a creamy, cheesy filling wrapped in crispy tortillas. Baked to golden perfection, they make for a satisfying finger food perfect for any occasion.

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
• 8 small flour or corn tortillas
• Cooking spray or oil (for brushing)
• Chopped cilantro (optional, for garnish)
• Sour cream (for serving)
• Guacamole (for serving)
• Extra shredded cheese (optional, for serving)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Step 2: In a large bowl, combine the shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and black pepper. Mix well until fully blended.
3. Step 3: Warm the tortillas in the microwave for about 20 seconds to make them pliable and easier to roll.
4. Step 4: Spoon 2–3 tablespoons of the chicken mixture onto one side of each tortilla, then roll them up tightly.
5. Step 5: Place the rolled taquitos seam-side down on the prepared baking sheet to prevent them from unraveling.
6. Step 6: Lightly brush the tops with oil or spray with cooking spray to help them crisp up during baking.
7. Step 7: Bake for 15–20 minutes or until the taquitos are golden brown and crispy. For extra crispiness, broil them for 1–2 minutes at the end, watching carefully to avoid burning.
8. Step 8: Serve the taquitos warm with sour cream, guacamole, chopped cilantro, and extra shredded cheese if desired.

Tips & Variations

• Use rotisserie chicken for a quick shortcut and great flavor.
• If you prefer a spicier version, add a few dashes of hot sauce or use spicy salsa.
• For a crispier texture, make sure to brush the taquitos with oil before baking and consider broiling briefly at the end.
• Substitute corn tortillas for flour tortillas to make this recipe gluten-free.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated 375°F (190°C) oven for 8–10 minutes or until heated through and crispy again. Avoid microwaving if you want to maintain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the chicken taquitos?

Yes, you can freeze uncooked taquitos by placing them in a single layer on a baking sheet and freezing until solid. Then transfer to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the cooking time.

Can I pan-fry the taquitos instead of baking?

Absolutely. Heat oil in a skillet over medium heat and fry the taquitos seam-side down until golden and crispy on all sides, about 2-3 minutes per side. Drain on paper towels before serving.

Crispy Chicken Taquitos Recipe

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These Crispy Chicken Taquitos are a delicious and easy-to-make Mexican-inspired appetizer or snack. Made with shredded chicken, creamy cheese, and flavorful spices, wrapped in tortillas and baked until golden and crispy. Perfect for serving with sour cream, guacamole, and fresh cilantro.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 taquitos 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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 and black pepper to taste

Taquitos

• 8 small flour or corn tortillas
• Cooking spray or oil (for brushing)

To Serve

• Chopped cilantro
• Sour cream
• Guacamole
• Extra shredded cheese

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare Filling: In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheddar or Mexican blend cheese, salsa, garlic powder, chili powder, cumin, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
3. Warm Tortillas: Warm the tortillas in the microwave for about 20 seconds. This makes them pliable and easier to roll without cracking.
4. Fill and Roll: Spoon 2–3 tablespoons of the chicken mixture onto one side of each warmed tortilla. Roll them up tightly starting from the filled side to enclose the filling completely.
5. Arrange on Baking Sheet: Place each rolled taquito seam-side down on the prepared baking sheet to keep them sealed during baking.
6. Brush with Oil: Lightly brush the tops of the taquitos with oil or spray with cooking spray to promote crispiness during baking.
7. Bake: Bake in the preheated oven for 15–20 minutes or until the taquitos are golden brown and crispy. For extra crispiness, you can broil them for an additional 1–2 minutes at the end—watch closely to avoid burning.
8. Serve: Remove from oven and serve warm with sour cream, guacamole, chopped cilantro, and extra shredded cheese as desired.

Notes

• You can substitute rotisserie chicken with leftover cooked chicken or cooked shredded turkey.
• Use corn tortillas for a gluten-free option.
• Adjust the amount of salsa and spices according to your heat preference.
• Broiling at the end helps achieve a crispier texture but keep an eye on them to prevent burning.
• These taquitos can be made in advance and reheated in the oven to maintain crispiness.

Keywords: Chicken taquitos, crispy taquitos, baked taquitos, Mexican appetizers, easy chicken recipes