Crispy Chicken Taquitos
Crispy chicken taquitos are a delicious way to use up leftover rotisserie chicken, perfect for game day gatherings, easy weeknight dinners, or savory snacks.
Ingredients
For the filling
- 2 cups cooked shredded chicken (rotisserie 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
For assembly
- 8 small flour or corn tortillas
- Cooking spray or oil (for brushing)
For garnish and serving
- Chopped cilantro for garnish
- Sour cream and guacamole for serving
- Extra shredded cheese (if desired)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it lightly.
- In a large bowl, combine the cooked shredded chicken, softened cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Stir well until everything is blended.
- Warm the tortillas in the microwave for about 20 seconds to make them easier to handle.
Assembly
- Spoon 2–3 tablespoons of the filling onto one side of each tortilla, then roll tightly.
- Place the rolled taquitos seam-side down on your prepared baking sheet.
- Lightly brush the taquitos with oil or spray with cooking spray.
Baking
- Bake for 15–20 minutes, until they are golden brown and crispy. For an extra crunch, broil for 1–2 minutes at the end.
Serving
- Serve warm with sour cream, guacamole, and any of your favorite toppings.
Notes
To ensure taquitos are crispy, preheat the baking sheet. Add diced jalapeños or spicy salsa for a kick. Leftovers can be stored in an airtight container for up to 3 days or frozen individually.