Crispy Chicken Taquitos (Printer-friendly)
Golden rolled tortillas with seasoned chicken and cheese, baked until crispy
# What you'll need:
→ Chicken Filling
01 - 2 cups cooked, shredded chicken breast
02 - 1/2 cup shredded cheddar cheese
03 - 1/2 cup shredded Monterey Jack cheese
04 - 1/4 cup finely chopped onion
05 - 1/4 cup chopped fresh cilantro
06 - 1 teaspoon ground cumin
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon chili powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons sour cream
→ Taquitos
13 - 12 small corn tortillas (6-inch)
14 - 2 tablespoons vegetable oil
→ For Serving
15 - Salsa
16 - Guacamole
17 - Sour cream
18 - Lime wedges
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, onion, cilantro, cumin, garlic powder, chili powder, smoked paprika, salt, black pepper, and sour cream. Mix well until fully incorporated.
03 - Wrap tortillas in a damp paper towel and microwave for 30-45 seconds until pliable and easy to roll without cracking.
04 - Place about 2 tablespoons of the chicken filling along one edge of each tortilla. Roll up tightly and place seam-side down on the prepared baking sheet.
05 - Brush or spray the tops and sides of taquitos lightly with vegetable oil to promote even browning and crispiness.
06 - Bake for 18-22 minutes, or until golden brown and crispy, turning once halfway through cooking for even crispiness on all sides.
07 - Serve hot immediately with salsa, guacamole, sour cream, and fresh lime wedges for squeezing.
# Expert Tips:
01 -
- These bake up incredibly crispy without any deep frying mess or guilt
- The filling comes together in minutes with leftover rotisserie chicken
- They're handheld, dippable, and disappear faster than you can bake the next batch
02 -
- Cold tortilla crack and shatter—warming them first is non-negotiable for tight rolls
- Overstuffing seems generous but causes blowouts in the oven
- Let them cool 2–3 minutes before serving or the filling will slide right out when you bite
03 -
- If tortillas start cracking while rolling, wrap them in damp paper towels again for 15 seconds
- For extra crunch, spray with oil instead of brushing to coat every crevice evenly