Crispy Chicken Taquitos
These crispy chicken taquitos are a quick and delicious dish made with leftover or rotisserie chicken, cream cheese, and spices, perfect for weeknights or parties.
Ingredients
For the Taquitos
- 2 cups cooked shredded chicken Rotisserie chicken works great; use white meat for milder flavor or dark meat for richer taste.
- 4 oz cream cheese, softened Makes the filling creamy and helps bind it.
- ½ cup shredded cheddar or Mexican blend cheese Choose sharp cheddar for punch or Mexican blend for melty, savory notes.
- ¼ cup salsa Mild or spicy; adjust heat to taste.
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp cumin
- to taste salt and black pepper
- 8 small flour or corn tortillas Flour tortillas crisp differently than corn; use corn for a more traditional taquito.
- cooking spray or oil Olive oil or avocado oil both work.
Toppings and Garnish
- chopped cilantro
- sour cream
- guacamole
- extra shredded cheese
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, add shredded chicken, softened cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix until the filling is evenly combined and creamy.
- Warm the tortillas for about 15–25 seconds in the microwave, stacked and covered with a damp paper towel, so they become pliable.
Assembly
- Spoon 2–3 tablespoons of filling onto one side of each warmed tortilla. Spread slightly, then roll the tortilla tightly around the filling.
- Arrange the taquitos seam-side down on the prepared baking sheet with a little space between them.
- Lightly brush each taquito with oil or spray them with cooking spray to promote browning and crisping.
Cooking
- Bake for 15–20 minutes, or until the tortillas are golden brown and crisp. If you want an extra crunch, broil for 1–2 minutes at the end — watch them closely so they don’t burn.
- Remove from the oven and let rest for 1–2 minutes. Serve warm with sour cream, guacamole, extra shredded cheese, and chopped cilantro.
Notes
To reduce fat, swap Greek yogurt for some of the cream cheese. For dairy-free, use a vegan cream cheese and plant-based shredded cheese. Best served with dips like sour cream, guacamole, or chipotle crema.