Crispy Chicken Taquitos Recipe
Golden, crunchy taquitos filled with creamy spiced chicken and melted cheese. These homemade crispy chicken taquitos are perfect for snacking, game day, or a quick weeknight dinner.
Ingredients
Filling
- 2 cups cooked shredded chicken rotisserie chicken works great
- 4 oz cream cheese softened
- 1 cup shredded Mexican blend cheese
- ¼ cup salsa
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- salt and pepper to taste
Assembly
- 8 small flour or corn tortillas
- cooking spray or oil for brushing
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine the shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix until well combined and creamy.
- Warm the tortillas in the microwave for about 20 seconds wrapped in a damp paper towel to make them pliable and prevent cracking.
- Spoon 2 to 3 tablespoons of filling onto one edge of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
- Lightly brush the tops of the taquitos with oil or spray with cooking spray.
- Bake for 15 to 20 minutes until golden brown and crispy. For extra crispiness, broil for 1 to 2 minutes at the end, watching carefully.
- Serve warm with sour cream, guacamole, salsa, or your favorite toppings.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10 minutes to maintain crispiness.
Freezing: Assemble taquitos and freeze on a baking sheet until solid, then transfer to a freezer bag. Store for up to 3 months. Bake from frozen, adding 5 extra minutes to cooking time.
Air Fryer Option: Cook at 400°F for 8 to 10 minutes, flipping halfway through.
Corn Tortillas: Warm them extra well (about 30 seconds) to prevent cracking. Work quickly while they're still hot.