Crispy Chicken Taquitos (Printable)
Golden rolled tortillas with seasoned chicken and cheese filling, baked until crispy.
# What You 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
# Steps:
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 evenly distributed.
03 - Wrap tortillas in a damp paper towel and microwave for 30–45 seconds until pliable.
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.
06 - Bake for 18–22 minutes, or until golden brown and crispy, turning once halfway through for even crispiness.
07 - Serve hot with salsa, guacamole, sour cream, and lime wedges.
# Expert Advice:
01 -
- The crispy exterior gives way to that perfectly seasoned, cheesy chicken center that makes your eyes close involuntarily
- They reheat beautifully so you can make a batch on Sunday and have happy lunches all week
02 -
- Cold tortillas crack immediately so warm them thoroughly and work quickly while they are still hot
- Overfilling leads to bursting seams during baking so stick to about 2 tablespoons per tortilla
03 -
- Use a kitchen scale to portion the filling evenly so all your taquitos bake at the same rate
- Let the baked taquitos cool on the baking sheet for 5 minutes before serving to maintain their crunch