Crispy Chicken Taquitos (Printable Version)
Golden rolled tortillas with seasoned chicken, cheese, and spices. Baked until perfectly crispy.
# What You 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
→ Taquitos
13 - 12 small corn tortillas (6-inch)
14 - 2 tablespoons vegetable oil
→ For Serving
15 - Salsa
16 - Guacamole
17 - Sour cream
18 - Lime wedges
# How to Make It:
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. Mix well until fully incorporated.
03 - Wrap tortillas in a damp paper towel and microwave for 30-45 seconds until pliable and easy to roll without cracking.
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 immediately with salsa, guacamole, sour cream, and lime wedges for dipping.
# Expert Tips:
01 -
- The baked version gets perfectly crispy without standing over a skillet of hot oil
- You can prep the filling ahead and roll them fresh whenever cravings strike
02 -
- Cold tortilla will crack every single time, so do not skip the microwaving step
- Overfilling makes them impossible to roll tightly and they will come apart in the oven
03 -
- If your tortillas still crack after warming, sprinkle a few drops of water on them and microwave another 15 seconds
- Let them cool for about 5 minutes before serving so the cheese sets slightly and does not ooze out immediately