Crunchy Oven-Baked Chicken Taquitos Recipe
Introduction
These crunchy oven-baked chicken taquitos are a delicious and easy snack or meal option. Packed with seasoned shredded chicken and cheese, they offer a satisfying crunch without the extra oil from frying.
Ingredients
- 2 cups cooked, shredded chicken breast
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 12 small flour or corn tortillas (6-inch diameter)
- Olive oil or cooking spray, for brushing
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Step 2: In a medium mixing bowl, combine the shredded chicken, cheddar cheese, cream cheese, chopped onion, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix until evenly blended.
- Step 3: Place the tortillas between two damp paper towels and microwave for 20 seconds to soften and make them pliable.
- Step 4: Spoon about 2 tablespoons of the chicken mixture onto the lower third of each tortilla. Roll the tortilla tightly around the filling and place seam-side down on the prepared baking sheet.
- Step 5: Lightly brush or spray the tops of the rolled taquitos with olive oil or cooking spray to help them brown and crisp up.
- Step 6: Bake for 15 minutes, then carefully flip each taquito over. Return to the oven and bake an additional 10 minutes, or until golden and crunchy.
- Step 7: Remove from the oven and allow to cool slightly before serving. Enjoy warm with salsa, guacamole, or sour cream if desired.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the filling mixture.
- Use corn tortillas for a gluten-free version, but warm them well to prevent cracking when rolling.
- If you prefer a more gooey filling, add a bit more cream cheese or use Monterey Jack cheese instead of cheddar.
- To make ahead, assemble the taquitos and freeze them on the baking sheet before baking. Bake from frozen, adding a few extra minutes to the cooking time.
Storage
Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness. Avoid microwaving if possible, as it can make the tortillas soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Yes, leftover rotisserie chicken works perfectly. Just shred it finely before mixing with the other ingredients.
Can I freeze the taquitos before baking?
Absolutely. Assemble and freeze them on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding extra baking time as needed.
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Crunchy Oven-Baked Chicken Taquitos Recipe
- Total Time: 40 minutes
- Yield: 12 taquitos 1x
Description
Crunchy Oven-Baked Chicken Taquitos are a deliciously crispy Mexican-inspired appetizer or snack made with shredded chicken, cheeses, and spices wrapped in soft tortillas and baked to golden perfection. These taquitos offer a healthy alternative to frying while delivering bold flavors and a satisfying crunch.
Ingredients
Filling
- 2 cups cooked, shredded chicken breast
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
Taquitos
- 12 small flour or corn tortillas (6-inch diameter)
- Olive oil or cooking spray, for brushing
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for a crispy bake.
- Mix Filling: In a medium mixing bowl, combine the shredded chicken, cheddar cheese, cream cheese, finely chopped onion, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir until all ingredients are evenly blended to create a flavorful filling.
- Warm Tortillas: Place the tortillas between two damp paper towels and microwave for about 20 seconds. This softens them, making them pliable and easier to roll without cracking.
- Fill and Roll Taquitos: Spoon roughly 2 tablespoons of the chicken mixture onto the lower third of each softened tortilla. Roll the tortillas tightly around the filling, ensuring the seam side is down. Place each rolled taquito seam side down on the prepared baking sheet to keep them sealed during baking.
- Apply Oil for Crisping: Lightly brush or spray the tops of the rolled taquitos with olive oil or nonstick cooking spray. This step helps the taquitos brown beautifully and develop a crispy texture in the oven.
- Bake and Flip: Bake the taquitos for 15 minutes, then carefully flip each one to the other side. Return the baking sheet to the oven and bake for an additional 10 minutes or until the exterior is golden brown and crunchy.
- Serve: Let the taquitos cool slightly before serving. Enjoy them warm with your favorite accompaniments such as salsa, guacamole, or sour cream for a perfect snack or appetizer.
Notes
- You can use either flour or corn tortillas based on your preference, but flour tends to be more pliable for rolling.
- For extra heat, add diced jalapeños or a dash of cayenne pepper to the filling mix.
- Make sure to keep the seam side down on the baking sheet to prevent the taquitos from unrolling while baking.
- Leftover taquitos can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Keywords: Chicken taquitos, oven-baked taquitos, crunchy chicken wraps, Mexican appetizer, easy chicken recipe, baked taquitos
