Make crisp, creamy chicken taquitos in the oven. This recipe is simple for weeknight dinners and great for freezing ahead of time.
Author:oliviarosewood
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:12 taquitos 1x
Category:Dinner
Method:Baking
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken
4 ounces cream cheese, softened
1/2 cup shredded Monterey Jack cheese
1/4 cup salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
12 small corn tortillas
Cooking spray
Optional: 1 tablespoon melted butter for brushing
Instructions
Preheat your oven to 400 degrees F. Lightly grease a baking sheet or line it with parchment paper.
In a medium bowl, combine the shredded chicken, softened cream cheese, Monterey Jack cheese, salsa, chili powder, cumin, and garlic powder. Mix until everything is well combined and creamy.
Warm the corn tortillas briefly in the microwave (about 20 seconds) or wrapped in a damp paper towel to make them pliable and prevent cracking.
Place about 2 tablespoons of the filling mixture near one edge of a tortilla. Roll the tortilla tightly. Secure with a toothpick if needed, though a tight roll often holds itself.
Place the rolled taquitos seam-side down on the prepared baking sheet.
Lightly spray the tops of the taquitos with cooking spray. For extra crispness, you can brush them lightly with melted butter.
Bake for 15 to 20 minutes, flipping halfway through, until the taquitos are golden brown and crisp.
Remove toothpicks before serving. Serve immediately with your favorite toppings.
Notes
To make these freezer friendly, assemble the taquitos but do not bake. Place them seam-side down on a baking sheet and freeze until solid. Transfer the frozen taquitos to a freezer bag. Bake from frozen at 400 degrees F for 25 to 30 minutes, flipping once.
If you prefer using an air fryer, cook at 380 degrees F for 8 to 10 minutes, turning halfway through.
Use rotisserie chicken for a quick shortcut when making these shredded chicken recipes.