Crispy Chicken Taquitos (Printable)
Golden rolled tortillas with seasoned chicken and cheese filling, baked until crispy and served with dipping toppings.
# What You'll 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 (optional for creamier filling)
→ Taquitos
13 - 12 small corn tortillas (6-inch)
14 - 2 tablespoons vegetable oil (for brushing or spraying)
→ For Serving (optional)
15 - Salsa
16 - Guacamole
17 - Sour cream
18 - Lime wedges
# How-To Steps:
01 - Preheat oven to 425°F. 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 well until all ingredients are evenly distributed.
03 - Wrap tortillas in a damp paper towel and microwave for 30–45 seconds until pliable. This prevents cracking when rolling.
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 even crispiness on all sides.
07 - Serve hot with salsa, guacamole, sour cream, and lime wedges for dipping.
# Expert Suggestions:
01 -
- These bake up insanely crispy without the mess of frying, and nobody will believe they didn't come from a restaurant
- The filling comes together in minutes with leftover chicken, making them perfect for those busy weeknight cravings
02 -
- If your tortillas crack while rolling, wrap them in damp paper towels and microwave again for 10–15 seconds
- Don't overfill the taquitos or they'll burst open during baking—2 tablespoons is the sweet spot
03 -
- Space taquitos at least 1 inch apart on the baking sheet so air can circulate and crisp all sides evenly
- If you want them extra crispy, run them under the broiler for 1–2 minutes at the end—watch them closely though