Crispy Chicken Taquitos

Golden, crispy rolled tortillas filled with creamy spiced chicken mixture, baked until crunchy. Perfect weeknight dinner or party appetizer.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 portions

Course: Appetizer, Dinner, Main Course

Cuisine: American, Mexican

Calories: 220

Ingredients Equipment Method Notes

Ingredients

2 cups cooked shredded chicken rotisserie works great
4 oz cream cheese softened to room temperature
1/2 cup shredded cheddar or Mexican blend cheese
1/4 cup salsa mild or medium
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
salt and black pepper to taste
8 small flour or corn tortillas 6-inch size
cooking spray or olive oil for brushing

Equipment

baking sheet
parchment paper
Large mixing bowl
Pastry brush
Microwave

Method

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine shredded chicken, softened cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix with a fork until well combined and creamy.
Warm tortillas in the microwave for 20-30 seconds wrapped in a damp paper towel to make them pliable. Work with 2-3 tortillas at a time so they stay warm.
Place 2-3 tablespoons of filling along one edge of each tortilla, leaving about half an inch from the edge. Roll tightly around the filling.
Place each taquito seam-side down on the prepared baking sheet. Lightly brush tops with oil or spray with cooking spray.
Bake for 15-20 minutes until golden brown and crispy. For extra crispiness, broil for 1-2 minutes at the end, watching closely.
Let cool for 3-4 minutes before serving. Serve warm with sour cream, guacamole, or your favorite toppings.

Notes

Make-ahead tip: Assemble taquitos and refrigerate for up to 24 hours before baking, or freeze for up to 2 months. Air fryer method: Cook at 400°F for 8-10 minutes, flipping halfway. Always warm tortillas before rolling to prevent cracking.