Crispy Chicken Taquitos (Printable Version)
Golden rolled tortillas with seasoned chicken, cheese, and spices baked until crispy.
# Ingredient List:
→ 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
# How to Make:
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 until well combined.
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 Tips:
01 -
- The crunch when you bite through that golden shell into warm, cheesy filling is absolute perfection
- They're actually foolproof once you know the microwave trick for soft tortillas
- Everyone reaches for seconds and suddenly you're the person who makes those incredible taquitos
02 -
- Cold tortillas crack every single time, and I learned this the frustrating way after three broken attempts
- Overfilling seems generous but makes rolling impossible and they'll burst open in the oven
- Don't skip flipping them halfway through, or you'll have one side perfectly crispy and one side sadly soft
03 -
- Mix your filling the night before, because those spices need time to really marry and develop depth
- Use kitchen shears to cut rotisserie chicken directly into your mixing bowl and save yourself extra dishes