Why Make This Recipe
Crispy Baked Chicken Taquitos are a fantastic dish for anyone looking for a tasty and simple meal. They are packed with flavor, easy to prepare, and perfect for gatherings, snacks, or weeknight dinners. These taquitos are not just delicious but also healthier than the traditional fried version, making them a great choice for the whole family.
How to Make Crispy Baked Chicken Taquitos
Ingredients:
- 2 cups shredded cooked chicken
- 8 oz cream cheese, softened
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 10 small corn tortillas
- Cooking spray
Directions:
- Preheat the oven to 425°F (220°C).
- In a bowl, mix together the shredded chicken, cream cheese, shredded cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper until well combined.
- Warm the corn tortillas in a skillet for a few seconds on each side to make them pliable.
- Spoon a few tablespoons of the chicken mixture onto each tortilla and roll them tightly.
- Place the taquitos seam-side down on a baking sheet lined with parchment paper.
- Spray the tops with cooking spray.
- Bake for about 15-20 minutes or until golden brown and crispy.
- Serve with salsa, guacamole, or sour cream.
How to Serve Crispy Baked Chicken Taquitos
Crispy Baked Chicken Taquitos are best served immediately. Enjoy them with a side of salsa, guacamole, or sour cream for dipping. You can also add fresh veggies like chopped tomatoes, lettuce, or avocado on the side to make it a complete meal.
How to Store Crispy Baked Chicken Taquitos
If you have leftovers, store the taquitos in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, simply pop them in the oven or air fryer until they are crispy again.
Tips to Make Crispy Baked Chicken Taquitos
- Ensure your cream cheese is softened to make mixing easier.
- Warm the tortillas gently so they won’t crack while rolling.
- If you want extra crispy taquitos, consider broiling them for a couple of minutes after baking.
Variation
Feel free to customize this recipe by adding different ingredients. You can use different proteins such as shredded beef or turkey. You can also add vegetables like bell peppers or corn to the filling for added flavor and nutrition.
FAQs
1. Can I use store-bought rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a great way to save time. Just shred the chicken and use it in the recipe as instructed.
2. What can I use instead of cream cheese?
You can use Greek yogurt or a dairy-free cream cheese alternative if you want a lighter or dairy-free option.
3. Can I freeze taquitos?
Yes, you can freeze taquitos before or after baking. If freezing before baking, place them on a baking sheet to freeze them individually, then transfer to a freezer bag. When ready to eat, bake straight from frozen, adding a few extra minutes to the cooking time.
Crispy Baked Chicken Taquitos
Ingredients
For the Filling
- 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
- 8 oz cream cheese, softened Ensure cream cheese is softened for easier mixing.
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
For Assembly
- 10 small corn tortillas Warm tortillas to make them pliable.
- Cooking spray Use for greasing the baking sheet.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a bowl, mix together the shredded chicken, cream cheese, shredded cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper until well combined.
- Warm the corn tortillas in a skillet for a few seconds on each side to make them pliable.
Assembly
- Spoon a few tablespoons of the chicken mixture onto each tortilla and roll them tightly.
- Place the taquitos seam-side down on a baking sheet lined with parchment paper.
- Spray the tops with cooking spray.
Baking
- Bake for about 15-20 minutes or until golden brown and crispy.