Description
These Chicken Taquitos are crispy, golden, and packed with shredded chicken and cheese wrapped in corn tortillas. Perfect for dinner, snacks, or party platters—baked or fried, they’re always a crunchy, cheesy hit.
Ingredients
- 2 cups cooked, shredded chicken
- 4 oz cream cheese (softened)
- 1 cup shredded cheddar or Mexican blend cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp salsa or hot sauce (optional)
- 12 corn tortillas
- Cooking oil (for brushing or frying)
Instructions
- Preheat oven to 425°F (220°C) or heat oil in a skillet if frying.
- In a bowl, mix shredded chicken, cream cheese, shredded cheese, garlic powder, onion powder, and salsa or hot sauce (if using) until well combined.
- Warm the corn tortillas slightly to make them pliable.
- Spoon a bit of filling onto each tortilla and roll tightly.
- Place rolled taquitos seam-side down on a baking sheet, brush with oil, and bake for 15–20 minutes until crispy and golden.
- If frying, cook taquitos in hot oil for 2–3 minutes per side until crisp and browned.
- Let cool slightly and serve with sour cream, guacamole, or salsa.
Notes
- Add cooked onions, jalapeños, or chopped spinach to the filling for extra flavor.
- To make them spicier, mix in a spoonful of chipotle in adobo or hot sauce.
- For a dairy-free version, use mashed avocado or beans instead of cheese.
- Store leftovers in the fridge for up to 3 days or freeze before/after baking.
- Reheat in the oven or air fryer to keep them crispy.
Nutrition
- Serving Size: 2 taquitos
- Calories: 260
- Sugar: 1g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
