why make this recipe
This recipe makes crispy, tasty taquitos fast. They use simple ingredients you likely have. They bake in the oven for less oil than frying. You get crunchy shells and a creamy, cheesy chicken filling.
introduction
These Crispy Chicken Taquitos are easy and good for a weeknight meal or snack. The roll-up idea is fun for kids and guests. You can change the spice level and toppings. If you want to try a different crisp method, see this air fryer chicken size guide for tips on getting things crisp.
how to make Crispy Chicken Taquitos
Make the filling, warm the tortillas, roll tight, and bake. Work on a clean surface and keep the tortillas warm so they do not crack. If you prefer extra crisp, you can finish under the broiler for a minute or use an air fryer method from this air fryer chicken guide to crispy perfection.
Ingredients :
2 cups cooked shredded chicken, 4 oz cream cheese, softened, ½ cup shredded cheddar or Mexican blend cheese, ¼ cup salsa (mild or spicy), ½ tsp garlic powder, ½ tsp chili powder, ½ tsp cumin, Salt and black pepper to taste, 8 small flour or corn tortillas, Cooking spray or oil (for brushing), Chopped cilantro, Sour cream, Guacamole, Extra shredded cheese
Directions :
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix well.
- Warm the tortillas in the microwave for about 20 seconds to make them pliable.
- Spoon 2–3 tablespoons of the filling onto one side of each tortilla and roll tightly.
- Place taquitos seam-side down on the prepared baking sheet.
- Lightly brush with oil or spray with cooking spray.
- Bake for 15–20 minutes or until golden brown and crispy. For extra crispiness, broil for 1–2 minutes at the end.
- Serve warm with sour cream, guacamole, or your favorite toppings.
how to serve Crispy Chicken Taquitos
Serve hot from the oven. Add chopped cilantro, extra shredded cheese, sour cream, and guacamole on the side. A simple salad or rice and beans also go well. For more side ideas and a juicy finish, check this juicy air fryer chicken guide for pairing ideas.
how to store Crispy Chicken Taquitos
Cool to room temperature before storing. Put taquitos in an airtight container. Refrigerate up to 3–4 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes to keep them crispy. Do not leave at room temperature more than 2 hours.
tips to make Crispy Chicken Taquitos
- Use warm tortillas so they roll without cracking.
- Roll tight and place seam-side down to keep filling inside.
- Brush lightly with oil for even browning.
- Broil for 1–2 minutes at the end for extra crunch.
- Use leftover rotisserie chicken to save time.
variation (if any)
- Make them spicy: add chopped jalapeños or hot salsa.
- Make them cheesy: add extra shredded cheese in the mix.
- Make them vegetarian: swap chicken for black beans and corn.
- Use corn tortillas for a gluten-free option if they are soft and warmed first.
FAQs
Q: Can I freeze these taquitos?
A: Yes. Freeze on a tray first, then move to a freezer bag. Bake from frozen at 400°F for 18–22 minutes.
Q: Can I use corn tortillas?
A: Yes. Warm them well so they do not break. Press them flat before filling if they are thick.
Q: Can I air fry these taquitos?
A: Yes. Cook at 375°F for about 6–8 minutes, flipping once, until golden and crispy.
Q: How do I keep them from getting soggy?
A: Do not over-sauce the filling, and bake on a wire rack if possible to let air circulate.
Conclusion
For another easy baked taquito idea and extra tips, see this Easy Chicken Taquitos – Tastes Better From Scratch.
Print
Crispy Chicken Taquitos
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using corn tortillas)
Description
These easy baked taquitos feature crispy shells filled with a creamy, cheesy chicken mixture, making them perfect for a weeknight meal or snack.
Ingredients
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- ½ cup shredded cheddar or Mexican blend cheese
- ¼ cup salsa (mild or spicy)
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp cumin
- Salt and black pepper to taste
- 8 small flour or corn tortillas
- Cooking spray or oil (for brushing)
- Chopped cilantro
- Sour cream
- Guacamole
- Extra shredded cheese
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix well.
- Warm the tortillas in the microwave for about 20 seconds to make them pliable.
- Spoon 2–3 tablespoons of the filling onto one side of each tortilla and roll tightly.
- Place taquitos seam-side down on the prepared baking sheet.
- Lightly brush with oil or spray with cooking spray.
- Bake for 15–20 minutes or until golden brown and crispy. For extra crispiness, broil for 1–2 minutes at the end.
- Serve warm with sour cream, guacamole, or your favorite toppings.
Notes
For extra flavor, consider adding jalapeños for spice or using black beans for a vegetarian option. Use leftover rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
Keywords: taquitos, chicken, baked, easy recipe, cheesy, crispy, Mexican snack