Crispy Chicken Taquitos (Printable)
Golden rolled tortillas with seasoned chicken and cheese filling, baked until perfectly crispy and ready for dipping.
# 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 (optional for creamier filling)
→ Taquitos
13 - 12 small corn tortillas (6-inch)
14 - 2 tablespoons vegetable oil (for brushing or spraying)
→ For Serving (optional)
15 - Salsa
16 - Guacamole
17 - Sour cream
18 - Lime wedges
# How To Make It:
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 (if using). Mix well until all ingredients are evenly distributed.
03 - Wrap tortillas in a damp paper towel and microwave for 30-45 seconds until pliable. This prevents cracking during rolling.
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, ensuring they are spaced evenly.
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. Turn once halfway through cooking for even crispiness on all sides.
07 - Serve hot immediately with salsa, guacamole, sour cream, and lime wedges on the side for dipping.
# Expert Suggestions:
01 -
- These crispy rolled tortillas are everything you want in a comfort food, golden and crunchy outside with a melty seasoned chicken inside
- They bake up beautifully in the oven, making them lighter than fried versions without sacrificing that satisfying crunch
02 -
- Warm tortillas are absolutely essential because cold corn tortillas will crack and break the moment you try to roll them
- Do not overfill the taquitos or the cheese will leak out during baking and you will lose all that filling goodness
03 -
- Let the filling cool slightly before rolling so the cheese does not melt too fast and make the tortillas soggy
- Space the taquitos evenly on the baking sheet so heat circulates and every single one gets equally crispy