Crispy Chicken Taquitos (Print View)
Golden rolled tortillas with seasoned chicken and cheese filling, baked until perfectly crispy.
# 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
→ 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 Make It:
01 - Preheat oven to 425°F and 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 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 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.
06 - Bake for 18-22 minutes, or until golden brown and crispy, turning once halfway through for uniform crispiness.
07 - Serve immediately with salsa, guacamole, sour cream, and fresh lime wedges.
# Expert Tips:
01 -
- The combination of two cheeses creates that perfect melty pull you get from restaurant taquitos
- Baking instead of frying means less mess but still delivers that satisfying crunch
- The seasoning blend hits every savory note without being overwhelmingly spicy for kids
02 -
- Cold tortillas crack instantly when rolled, so the microwave step is not optional
- Overfilling causes the cheese to burst out during baking, so stick to 2 tablespoons maximum
- Letting them rest for 2 minutes after baking helps them firm up for better crunch
03 -
- Use kitchen shears to snip any tortilla ends that unfurl during baking for neat presentation
- Line your baking sheet with fresh parchment halfway through if the first batch leaves too much oil behind