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Crispy Baked Chicken Taquitos

These baked chicken taquitos are irresistibly crispy on the outside and filled with a savory, creamy shredded chicken mixture. They're easy to make, perfect for parties or a fun family dinner, and far healthier than the deep-fried version.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken from 1 rotisserie chicken or 2 cooked chicken breasts
  • 4 ounces cream cheese softened at room temperature
  • 1 cup shredded Monterey Jack cheese or a Mexican blend
  • 1/2 cup salsa your favorite variety, medium or mild
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 cup fresh cilantro chopped, plus more for garnish
  • 1 tbsp fresh lime juice from about 1/2 a lime
  • 12 corn tortillas 6-inch size
  • 2 tbsp vegetable oil or avocado oil
  • kosher salt to taste
  • black pepper to taste

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Mixing bowls
  • Pastry brush or cooking spray
  • Microwave (for warming tortillas)

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheese, salsa, cumin, chili powder, garlic powder, chopped cilantro, and lime juice. Season generously with salt and pepper. Mix thoroughly until everything is well combined and the cream cheese is fully incorporated. This creamy binder is the secret to a filling that won't dry out.
  2. Wrap the corn tortillas in a damp paper towel and microwave for 30-45 seconds until they are warm and pliable. This step is non-negotiable—cold corn tortillas will crack when you try to roll them. Keep them wrapped while you work. Place about 2-3 tablespoons of the chicken filling in a line down the center of a tortilla, leaving about an inch clear at the edges.
  3. Roll the tortilla tightly around the filling. Place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling, arranging the taquitos close together but not touching on the sheet. Using a pastry brush or your fingers, lightly brush or spray each taquito with oil. This will help them crisp up and turn a beautiful golden brown.
  4. Bake for 18-22 minutes, or until the taquitos are crispy and the edges are golden brown. You don't need to flip them. For extra crispiness, you can switch the oven to broil for the final 1-2 minutes, but watch them closely to prevent burning. The filling will be hot and bubbly.
  5. Remove the baking sheet from the oven and let the taquitos cool for 5 minutes—they will crisp up further as they sit. Transfer to a serving platter and garnish with extra chopped cilantro. Serve immediately with your favorite dipping sauces like sour cream, guacamole, or extra salsa.

Notes

Chef's Tips:
• For the crispiest results, don't overcrowd the baking sheet.
• If your tortillas are still cracking, microwave them for another 15 seconds in the damp towel.
• Serve with a squeeze of fresh lime juice for a bright finish.
Food Safety:
• Ensure cooked chicken is cooled before mixing with other ingredients.
• Refrigerate leftovers within 2 hours of baking.