Description
Crispy, golden-brown chicken taquitos baked to perfection in the oven — stuffed with seasoned shredded chicken, creamy cheese, and spices for a quick and flavorful meal or snack.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 4 ounces cream cheese, softened
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup salsa or diced tomatoes with green chiles
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Salt and black pepper, to taste
- 10–12 small flour or corn tortillas
- 2 tablespoons olive oil or cooking spray
- Fresh cilantro, sour cream, and salsa for serving (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a medium bowl, mix together shredded chicken, cream cheese, cheddar, Monterey Jack, salsa, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until well combined.
- Warm the tortillas slightly in the microwave (10–15 seconds) to make them easier to roll.
- Spoon 2–3 tablespoons of the chicken mixture onto the lower third of each tortilla, then roll tightly and place seam-side down on the baking sheet.
- Lightly brush or spray each taquito with olive oil or cooking spray for crispiness.
- Bake for 15–20 minutes, flipping halfway through, until golden and crispy.
- Remove from oven and let cool slightly before serving. Serve with sour cream, guacamole, or salsa for dipping.
Notes
- For extra crunch, broil the taquitos for 1–2 minutes at the end of baking.
- Use leftover chicken or turkey for a quick shortcut.
- These freeze well — freeze before baking and cook directly from frozen for 20–25 minutes.
- Try adding chopped jalapeños or green chiles for a spicier version.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course / Appetizer
- Method: Baked
- Cuisine: Mexican-American