🌮✨ Crispy Chicken Taquitos
📝 Ingredients (Makes ~12 taquitos):
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2 cups shredded cooked chicken (rotisserie works great!)
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1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
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4 oz (half block) cream cheese, softened
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¼ cup salsa or hot sauce
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1 tsp chili powder
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½ tsp cumin
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½ tsp garlic powder
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Salt & pepper, to taste
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12 small corn or flour tortillas
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Cooking spray or oil for brushing
🔪 Instructions:
1. Preheat Oven
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Preheat to 425°F (220°C).
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Line a baking sheet with parchment or foil, and lightly oil it.
2. Make the Filling
In a bowl, mix:
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Shredded chicken
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Cream cheese
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Shredded cheese
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Salsa
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Spices
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Mix until well combined and creamy.
3. Soften the Tortillas
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Wrap tortillas in a damp paper towel and microwave for 30–45 seconds so they’re pliable and easy to roll.
4. Assemble the Taquitos
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Place 2–3 tablespoons of filling on one end of a tortilla.
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Roll tightly and place seam-side down on the baking sheet.
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Repeat with remaining tortillas and filling.
5. Bake (or Fry or Air Fry)
For baked:
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Lightly brush or spray with oil.
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Bake for 15–20 minutes, flipping halfway, until golden and crisp.
For air fryer:
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Cook at 400°F (200°C) for 7–9 minutes, flipping once.
For fried:
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Heat oil in a skillet (~½ inch deep) over medium heat.
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Fry taquitos seam-side down until golden and crispy, about 2–3 minutes per side. Drain on paper towels.
🌶️ Optional Add-Ins:
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Green chilies, jalapeños, or chipotle in adobo for spice
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Black beans or corn for extra bulk
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Fresh cilantro or lime zest in the filling for brightness
🧊 Freezer Instructions:
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Assemble taquitos and place on a tray in the freezer until solid.
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Transfer to a zip-top bag.
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Bake from frozen at 425°F for 20–25 minutes.
🍽️ Serve With:
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Sour cream or Greek yogurt
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Guacamole or sliced avocado
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Salsa or pico de gallo
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Lime wedges
Would you like a beef, vegetarian, or breakfast taquito variation too?
