Crispy Chicken Taquitos are a delicious way to enjoy a crowd-pleasing meal or snack. These little rolled tortillas filled with savory chicken and cheese are perfect for any occasion, from game day to family dinners.
Why Make This Recipe?
Making Crispy Chicken Taquitos is not only easy, it also offers a fun way to enjoy flavorful chicken with a satisfying crunch. These taquitos can be served as appetizers or main dishes, making them great for parties, casual gatherings, or even a cozy night in. Plus, they can be made ahead and stored for those busy weeknights.
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How to Make Crispy Chicken Taquitos
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)
- Chopped cilantro (optional)
- Sour cream (for serving)
- Guacamole (for serving)
- Extra shredded cheese (for topping)
Directions:
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix well until blended.
3. Warm the tortillas in the microwave for about 20 seconds to make them pliable.
4. Spoon 2–3 tablespoons of the chicken filling onto one side of each tortilla and roll tightly to form taquitos.
5. Place the rolled taquitos seam-side down on the prepared baking sheet.
6. Lightly brush them with oil or spray with cooking spray.
7. Bake for 15–20 minutes or until golden brown and crispy. For extra crispiness, broil for 1–2 minutes at the end.
8. Serve warm with sour cream, guacamole, or your favorite toppings.
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How to Serve Crispy Chicken Taquitos
When serving Crispy Chicken Taquitos, consider offering a variety of dips such as salsa, sour cream, or guacamole. You can also sprinkle some chopped cilantro on top for a fresh touch. Pair them with a side salad for a light meal or enjoy them as a snack while watching your favorite game.
How to Store Crispy Chicken Taquitos
After making your Crispy Chicken Taquitos, you can store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply bake them in the oven at 350°F (175°C) for about 10 minutes.
Tips to Make Crispy Chicken Taquitos
- Make sure to warm the tortillas before rolling to prevent tearing.
- Use different types of cheese for varied flavor.
- For a healthier version, you can use whole wheat tortillas.
Variations
Try adding black beans or corn to the filling for extra texture and flavor. You can also spice things up with jalapeños if you like a kick!
FAQs
**1. Can I freeze Crispy Chicken Taquitos?**
Yes! You can freeze them before baking. Just roll them up, place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen when you’re ready to enjoy!
**2. How can I make the taquitos spicier?**
You can add diced green chiles or pepper jack cheese to the filling for extra heat.
**3. Can I use other proteins in this recipe?**
Absolutely! You can substitute the chicken with shredded beef, turkey, or even a plant-based meat alternative.
Crispy Chicken Taquitos
Crispy Chicken Taquitos are a delicious way to enjoy a crowd-pleasing meal or snack filled with flavorful chicken and cheese.
Filling 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
Wrap Ingredients
- 8 small flour or corn tortillas
- Cooking spray or oil ((for brushing))
Serving Options
- Chopped cilantro ((optional))
- Sour cream ((for serving))
- Guacamole ((for serving))
- Extra shredded cheese ((for topping))
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix well until blended.
- Warm the tortillas in the microwave for about 20 seconds to make them pliable.
- Spoon 2–3 tablespoons of the chicken filling onto one side of each tortilla and roll tightly to form taquitos.
- Place the rolled taquitos seam-side down on the prepared baking sheet.
- Lightly brush them with oil or spray with cooking spray.
Baking
- Bake for 15–20 minutes or until golden brown and crispy. For extra crispiness, broil for 1–2 minutes at the end.
- Serve warm with sour cream, guacamole, or your favorite toppings.
You can store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for about 10 minutes.
