Crispy Chicken Taquitos (Printable version)
Golden rolled tortillas with seasoned chicken and cheese, ready in 45 minutes.
# List of ingredients:
→ 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 (if using). Mix well.
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 Advice:
01 -
- The filling stays incredibly moist while the outside gets that satisfying shatter when you bite in.
- These reheat beautifully in a toaster oven so you can make a double batch and snack all week.
02 -
- If your tortillas keep cracking they need more time in the microwave or a longer steam session.
- Do not overstuff or the filling will burst out during baking and create a mess.
03 -
- Let the filling cool slightly before rolling so the cheese doesnt ooze out immediately.
- Use two baking sheets if needed because overcrowding leads to soggy taquitos.