Description
Crispy, cheesy, and packed with spiced chicken—these easy baked taquitos are the perfect weeknight meal or game-day snack.
Ingredients
Filling:
2 cups cooked, shredded chicken (such as rotisserie or leftovers)
1 cup shredded cheddar cheese
½ cup softened cream cheese
¼ cup finely chopped onion
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
Salt & pepper, to taste
Assembly:
12 small (6-inch) flour or corn tortillas
Olive oil or cooking spray, for crisping
Instructions
Preheat oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
In a bowl, combine chicken, cheddar, cream cheese, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
Microwave tortillas for ~20 seconds to make them pliable.
Spoon about 2 Tbsp of chicken mixture onto one edge of each tortilla; roll tightly and place seam-side down on the baking sheet.
Lightly brush or spray with oil.
Bake taquitos for 15 minutes, flip, and bake for an additional 10 minutes until they’re golden and crunchy.
Serve hot with salsa, guacamole, or sour cream.
Notes
Add green chiles or jalapeños for heat.
Swap cheddar for Pepper Jack cheese.
Use corn tortillas for gluten-free option.
Reheat in the oven or air fryer to keep them crispy.
Freeze before or after baking; add extra bake time if cooking from frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Oven-Baked
- Cuisine: Mexican-Inspired
