Description
Mexican chicken taquitos delight with crispy, golden rolls packed with shredded chicken and melted cheese. Crunchy exterior and savory filling make this simple recipe a crowd-pleasing appetizer you’ll crave again and again.
Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 1 cup shredded cheddar or monterey jack cheese
- 12 small corn or flour tortillas
- ¼ cup (60 ml) salsa or enchilada sauce
- 2 tbsps (30 ml) cream cheese or sour cream
- 2 tbsps (30 ml) olive oil (for brushing or spraying)
- ½ tsp (2.5 ml) garlic powder
- ½ tsp (2.5 ml) onion powder
- ½ tsp (2.5 ml) ground cumin
- ½ tsp (2.5 ml) chili powder
- ¼ tsp (1.25 ml) salt
- ¼ tsp (1.25 ml) black pepper
- Salsa (for serving)
- Guacamole (for serving)
- Sour cream (for serving)
Instructions
- Preparation: Preheat the oven to 400F (200C), creating an optimal environment for achieving crispy taquitos.
- Filling Creation: Combine shredded chicken with cream cheese, blending until smooth, then incorporate shredded cheese, green onions, jalapeños, cumin, garlic powder, salt, and pepper, ensuring a well-distributed and flavorful mixture.
- Tortilla Preparation: Gently warm tortillas to enhance pliability, then carefully place a measured portion of the chicken mixture near the edge of each tortilla.
- Rolling Technique: Craft tight, compact cylinders by rolling the tortillas with precision, positioning them seam-side down on a parchment-lined or lightly oiled baking sheet.
- Pre-Baking Finish: Delicately brush the exterior of each taquito with olive oil to promote a golden, crisp exterior and ensure even browning.
- Baking Process: Slide the baking sheet into the preheated oven and bake until the edges transform into a rich, golden-brown color and achieve a satisfying crispness.
- Serving: Allow taquitos to rest briefly after removing from the oven, then serve immediately alongside salsa, guacamole, or sour cream for an enhanced dining experience.
Notes
- Prevent Tortilla Cracking: Warm tortillas briefly before filling to increase flexibility and reduce breakage during rolling.
- Balanced Filling Distribution: Use a measured scoop or spoon to ensure even filling in each taquito, avoiding overstuffing.
- Crispy Exterior Technique: Brush taquitos with olive oil and arrange seam-side down to achieve a golden, crunchy surface.
- Temperature Control: Let taquitos rest after baking to help them maintain structural integrity and enhance texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 290
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg