Crispy Chicken Taquitos (Print version)
Golden rolled tortillas with seasoned chicken and cheese, ready for dipping.
# 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
→ 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
# Method:
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.
03 - Wrap tortillas in a damp paper towel and microwave for 30–45 seconds until pliable.
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.
06 - Bake for 18–22 minutes, or until golden brown and crispy, turning once halfway through for even crispiness.
07 - Serve hot with salsa, guacamole, sour cream, and lime wedges.
# Expert advice:
01 -
- The combination of two cheeses creates that perfect melty middle that stays put even as the tortilla gets incredibly crispy
- These freeze beautifully so you can always have homemade taquitos ready for unexpected guests or midnight cravings
02 -
- Cold tortillas will crack every single time so don't skip the warming step
- Don't overfill them or the cheese will explode out during baking
03 -
- If your tortillas are still cracking after warming, try spritzing them with a little water and microwaving for another 10 seconds
- Let the filling cool slightly before rolling so it doesn't make the tortillas soggy