Crispy Chicken Taquitos Recipe

Introduction

Crispy Chicken Taquitos are a delicious and easy-to-make snack or meal that brings bold flavors wrapped in a crunchy shell. Perfect for using leftover chicken, these taquitos combine creamy, cheesy filling with a touch of spice for a crowd-pleasing treat.

Ingredients

• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 4 oz cream cheese, softened
• ½ cup shredded cheddar or Mexican blend cheese
• ¼ cup salsa (mild or spicy)
• ½ tsp garlic powder
• ½ tsp chili powder
• ½ tsp cumin
• Salt and black pepper to taste
• 8 small flour or corn tortillas
• Cooking spray or oil (for brushing)

Instructions

1. Step 1: In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
2. Step 2: Warm the tortillas slightly to make them more pliable. Spoon about 2 to 3 tablespoons of the chicken mixture onto one end of each tortilla.
3. Step 3: Roll the tortillas tightly around the filling and place them seam side down on a baking sheet.
4. Step 4: Lightly brush or spray the taquitos with cooking oil to help them crisp up as they bake.
5. Step 5: Bake in a preheated oven at 425°F (220°C) for 15 to 20 minutes, or until the tortillas are golden brown and crispy.
6. Step 6: Remove from the oven and let cool slightly before serving with your favorite dipping sauces like guacamole, sour cream, or extra salsa.

Tips & Variations

• Use corn tortillas for a gluten-free option and warm them well before rolling to avoid cracking.
• Add finely chopped jalapeños or hot sauce to the filling for extra heat.
• For extra crispiness, you can fry the taquitos in a shallow pan with oil instead of baking.
• Leftover taquitos can be frozen before baking; bake them straight from the freezer, adding a few extra minutes to the cooking time.

Storage

Store leftover baked taquitos in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or toaster oven at 375°F (190°C) for about 8-10 minutes to maintain crispiness. Avoid microwaving as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat in this recipe?

Yes, you can substitute the shredded chicken with cooked beef, pork, or even shredded turkey. Just adjust the seasoning to suit the meat’s flavor.

How do I make sure the taquitos don’t unroll while baking?

Rolling the taquitos tightly and placing them seam side down on the baking sheet helps keep them secure. Brushing the seam with a little water or egg wash before rolling can also act as a glue.

Crispy Chicken Taquitos Recipe

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★★★★★

4.7 from 86 reviews

These Crispy Chicken Taquitos are a deliciously crunchy and flavorful Mexican-inspired appetizer or meal. Made with shredded chicken, cream cheese, cheddar cheese, and spices, these taquitos are rolled in tortillas and baked or air-fried to golden perfection. Perfect for game day, parties, or a quick weeknight dinner, they offer a satisfying combination of creamy and spicy fillings wrapped in a crispy shell.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 taquitos 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 4 oz cream cheese, softened
• ½ cup shredded cheddar or Mexican blend cheese
• ¼ cup salsa (mild or spicy)
• ½ tsp garlic powder
• ½ tsp chili powder
• ½ tsp cumin
• Salt and black pepper to taste

Taquitos

• 8 small flour or corn tortillas
• Cooking spray or oil (for brushing)

Instructions

1. Prepare the Filling: In a medium bowl, combine the shredded chicken, softened cream cheese, shredded cheddar or Mexican blend cheese, salsa, garlic powder, chili powder, cumin, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
2. Warm the Tortillas: To make the tortillas more pliable and prevent cracking during rolling, warm them briefly in a dry skillet over medium heat or wrap in a microwave-safe cloth and microwave for 20 seconds.
3. Assemble the Taquitos: Lay each tortilla flat and spoon about 2 to 3 tablespoons of the chicken filling near one edge. Roll the tortilla tightly around the filling, tucking in the sides slightly to hold everything together. Repeat with all tortillas and filling.
4. Prepare for Baking or Air Frying: Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper or an air fryer basket. Lightly brush or spray each taquito with cooking spray or oil to ensure a golden, crispy exterior.
5. Cook the Taquitos: For baking: Preheat the oven to 425°F (220°C) and bake the taquitos for 15 to 20 minutes, turning once halfway through, until golden brown and crispy. For air frying: Preheat the air fryer to 400°F (200°C) and air fry the taquitos for 8 to 10 minutes, turning halfway, until crispy and golden.
6. Serve: Remove taquitos from the oven or air fryer and let them cool slightly before serving. Enjoy with guacamole, sour cream, or extra salsa on the side.

Notes

• You can substitute cooked rotisserie chicken with leftover grilled or roasted chicken.
• Using corn tortillas enhances authenticity, but flour tortillas tend to be easier to roll without breaking.
• Brush with oil or cooking spray generously for optimal crispiness when baking.
• Make ahead: Assemble the taquitos and refrigerate or freeze before cooking. Bake or air fry directly from frozen, adding a few extra minutes to the cooking time.
• Adjust spice level by varying the salsa or adding chopped jalapeños to the filling.

Keywords: chicken taquitos, crispy taquitos, baked taquitos, Mexican appetizer, shredded chicken recipe