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Crispy Chicken Taquitos

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Crispy baked taquitos filled with creamy, well-spiced shredded chicken, perfect for weeknight dinners or snacks.

Ingredients

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  • 2 cups cooked shredded chicken (rotisserie or leftover roast chicken)
  • 4 oz cream cheese, softened
  • 1/2 cup shredded cheddar or Mexican blend cheese
  • 1/4 cup salsa (mild or spicy depending on taste)
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste
  • 8 small flour or corn tortillas
  • Cooking spray or a little oil for brushing
  • Chopped cilantro for garnish
  • Sour cream and guacamole for serving
  • Extra shredded cheese for sprinkling

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, add the shredded chicken, softened cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and black pepper. Stir until the mixture is evenly combined and creamy.
  3. Warm the tortillas for about 20 seconds in the microwave, or wrap them in a damp towel and heat briefly, so they become pliable.
  4. Place 2 to 3 tablespoons of filling on one side of each tortilla. Spread it into a thin log, leaving a small border at the edge.
  5. Roll each tortilla tightly and place seam-side down on the prepared baking sheet.
  6. Lightly brush each taquito with oil or spray with cooking spray to encourage browning.
  7. Bake for 15 to 20 minutes until the tortillas are golden and crisp. For extra crunch, broil for 1 to 2 minutes—watch closely to avoid burning.
  8. Serve warm topped with chopped cilantro, extra cheese if desired, and small bowls of sour cream and guacamole for dipping.

Notes

For a tangier filling, use Greek yogurt in place of some cream cheese. Add lime to brighten the filling or mix in Monterey Jack for extra melty texture.

Nutrition

Find it online: https://www.simplefamilydishes.com/crispy-chicken-taquitos/