Taquitos are the perfect handheld crunch. A crispy, golden cylinder packed with seasoned chicken and melted cheese. Dip them in everything.
Bake them for easier cleanup or fry them for extra crunch. Either way, they’ll disappear before you sit down.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
If baking, spray the sheet with cooking spray.
Make the Filling
In a bowl, mix shredded chicken, shredded cheese, cream cheese, salsa, cumin, chili powder, garlic powder, and salt until well combined.
Warm the Tortillas
Wrap corn tortillas in damp paper towels. Microwave for 30-45 seconds until soft and pliable (prevents cracking when rolling).
Fill and Roll
Place 2 tablespoons of filling in a line across the lower third of each tortilla.
Roll tightly from bottom to top. Place seam-side down on the baking sheet.
Repeat with remaining tortillas.
Bake Until Crispy
Spray or brush taquitos lightly with oil.
Bake for 15-20 minutes until golden brown and crispy, flipping halfway.
Serve Immediately
Let cool for 2 minutes (filling is lava hot). Serve with salsa, sour cream, and guac.
Summary
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Yield: 12-16 taquitos (4 servings)
Difficulty: Easy
Storage Notes
Fridge:
Store baked taquitos in an airtight container for up to 4 days. They soften but re-crisp well.
Reheating (Best):
Air fryer at 375°F for 5-6 minutes. Oven at 400°F for 8-10 minutes. Microwave is fine but won’t be crispy.
Freezing:
Freeze unbaked taquitos on a tray, then transfer to a bag. Freeze for up to 3 months. Bake from frozen at 425°F for 20-25 minutes.
Frying Option:
Heat ½ inch oil to 350°F. Fry taquitos seam-side down for 2-3 minutes until golden. Flip and fry 1-2 minutes more. Drain on wire rack.
Pro Tip:
- Use leftover rotisserie chicken. It’s perfect here and saves time.
