Crispy Chicken Taquitos (Printable)
Golden rolled tortillas with seasoned chicken and cheese, baked until 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
# Directions:
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 thoroughly until all ingredients are 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 approximately 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 cooking time for uniform crispiness on all sides.
07 - Serve hot with salsa, guacamole, sour cream, and fresh lime wedges for dipping.
# Expert Hints:
01 -
- The cheese gets all melty and holds everything together inside that satisfyingly crisp shell
- They reheat beautifully so you can make a big batch for easy lunches all week
02 -
- Cold tortillas will break every single time so please warm them first
- Overfilling makes them impossible to roll tightly
03 -
- Let the filling cool slightly before rolling to prevent soggy tortillas
- Space them evenly on the baking sheet so steam can escape and crisp them properly