Crispy Chicken Taquitos (Printable)

Golden rolled tortillas with seasoned chicken and cheese, baked until perfectly 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

# How-to 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 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 for even crispiness on all sides.
07 - Serve hot with salsa, guacamole, sour cream, and lime wedges for dipping.

# Expert Pointers:

01 -
  • Transforms plain leftover chicken into something craveable and special
  • The baked version gets you that satisfying crunch without all the mess of frying
  • These reheat surprisingly well making them perfect for meal prep lunches
02 -
  • Cold tortillas will crack every single time so warming them is not optional
  • Do not overfill or the cheese will spill out while baking and burn on your pan
  • The seam side down placement is crucial or they will unroll in the oven
03 -
  • Use kitchen shears to shred chicken quickly and evenly
  • If tortillas start cracking while rolling wrap them again and microwave longer
  • Let the filling cool slightly before rolling so the cheese does not melt too fast

Go back