Crispy Chicken Taquitos (Print Version)
Golden, crunchy taquitos with creamy shredded chicken, baked or air-fried for a healthier twist on a Mexican-inspired favorite.
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked shredded chicken (rotisserie chicken works great)
02 -
4 oz cream cheese, softened
03 -
½ cup shredded cheddar or Mexican blend cheese
04 -
¼ cup salsa (mild or spicy)
05 -
½ tsp garlic powder
06 -
½ tsp chili powder
07 -
½ tsp cumin
08 -
Salt and black pepper to taste
09 -
8 small flour or corn tortillas
10 -
Cooking spray or oil (for brushing)
→ Optional Toppings
11 -
Chopped cilantro
12 -
Sour cream
13 -
Guacamole
14 -
Extra shredded cheese
# Steps:
01 -
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
02 -
In a large bowl, combine shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix thoroughly until well incorporated.
03 -
Warm the tortillas in the microwave for about 20 seconds to make them pliable and prevent cracking during rolling.
04 -
Spoon 2–3 tablespoons of the filling onto one side of each tortilla and roll tightly to form the taquitos.
05 -
Place taquitos seam-side down on the prepared baking sheet to prevent them from unrolling during baking.
06 -
Lightly brush with oil or spray with cooking spray to help achieve a golden, crispy exterior.
07 -
Bake for 15–20 minutes or until golden brown and crispy. For extra crispiness, broil for 1–2 minutes at the end.
08 -
Serve warm with sour cream, guacamole, or your favorite toppings.
# Notes:
01 -
Use corn tortillas for a gluten-free option (warm them well before rolling to prevent cracking).
02 -
For a spicy kick, add diced jalapeños or a splash of hot sauce to the filling.
03 -
These taquitos freeze beautifully—assemble, freeze, and bake straight from frozen when ready.
04 -
Air fryer option: Cook at 400°F for 8–10 minutes, flipping halfway through.