Description

These crispy baked chicken taquitos are packed with juicy shredded chicken, creamy cheese, and flavorful seasonings, all wrapped in a crunchy tortilla. They’re easy to make, healthier than frying, and perfect for a snack, appetizer, or quick dinner!

Ingredients

Units Scale

2 cups cooked, shredded chicken (rotisserie works great)
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
4 oz cream cheese, softened
1/4 cup sour cream
1/2 cup salsa (mild, medium, or spicy)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
12 small flour or corn tortillas
Cooking spray or olive oil for brushing
Optional toppings: Guacamole, sour cream, salsa, chopped cilantro

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, mix the shredded chicken, cheese, cream cheese, sour cream, salsa, and spices until well combined.
Warm the tortillas slightly in the microwave (about 20 seconds) to make them more flexible.
Spoon about 2 tablespoons of the chicken mixture onto each tortilla and roll them up tightly. Place them seam-side down on the prepared baking sheet.
Lightly brush the tops with olive oil or spray with cooking spray.
Bake for 15-18 minutes, or until golden brown and crispy.
Let cool slightly, then serve with your favorite toppings like guacamole, sour cream, or salsa!

Notes

You can use corn or flour tortillas—corn gets crispier!
To make them extra crispy, broil for the last 2-3 minutes of baking.
These taquitos freeze well! Assemble, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen at 425°F for 20-25 minutes.