Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 8 oz cream cheese, softened
- 1/4 cup finely diced red onion (optional)
- 1 (4 oz) can diced green chiles, drained (optional)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and freshly ground black pepper to taste
- 16-20 corn or small flour tortillas (6-inch)
- Olive oil spray or 1-2 tbsp olive oil (for brushing)
- For serving: Salsa, guacamole, sour cream, fresh cilantro, lime wedges
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper for easy cleanup. This step ensures your taquitos won't stick and will crisp up beautifully.
- In a medium mixing bowl, combine the shredded cooked chicken, softened cream cheese, finely diced red onion (if using), drained diced green chiles (if using), chili powder, ground cumin, garlic powder, onion powder, salt, and freshly ground black pepper. Use a fork or a spatula to mix all the ingredients until they are thoroughly combined and the mixture is creamy and uniform.
- To make your tortillas pliable and prevent them from tearing during rolling, wrap them in a damp paper towel and microwave for 30-60 seconds, or briefly warm them in a dry skillet over medium heat, flipping until soft. This crucial step ensures perfect, crack-free taquitos.
- Lay out a warmed tortilla. Place about 2-3 tablespoons of the chicken and cream cheese filling in a line across the center of the tortilla. Tightly roll up the tortilla, starting from one end. Place the rolled taquito seam-side down on your prepared baking sheet. Repeat this process with the remaining tortillas and filling, arranging them in a single layer.
- Lightly spray or brush the tops and sides of the rolled taquitos with olive oil. This is key to achieving that desirable golden brown and crispy texture without deep-frying. Bake for 20-25 minutes, or until they are golden brown and wonderfully crispy. For extra crispiness, you can flip them halfway through baking.
- Carefully remove the delicious **baked chicken taquitos** from the oven. Serve them immediately while they're hot and crispy. They pair perfectly with your favorite dipping sauces such as fresh salsa, creamy guacamole, and cool sour cream. Garnish with a sprinkle of fresh cilantro and a squeeze of lime wedges for an extra burst of flavor.
Notes
For an added smoky depth, consider incorporating a pinch of smoked paprika into the chicken mixture. Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days. To revive their crispness, reheat them in an air fryer at 350°F (175°C) for 5-7 minutes or in the oven for 10-15 minutes. If using corn tortillas, ensure they are very warm to prevent cracking during rolling; flour tortillas tend to be more forgiving. These also make fantastic game day snacks!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 3 taquitos
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg