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Crispy Chicken Taquitos

Oven-baked taquitos with a creamy, zesty shredded chicken filling, achieving maximum crunch with minimal fuss. Perfect for weeknights or parties!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 taquitos
Course: Appetizer, Main Course, Snack
Cuisine: Mexican-Inspired
Calories: 215

Ingredients
  

Chicken Filling
  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts or thighs
  • 0.5 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • Salt and black pepper to taste
  • 4 oz cream cheese softened
  • 1 can (4 oz) diced green chiles undrained
  • 1.5 cups shredded Monterey Jack cheese
  • 0.25 cup fresh cilantro chopped
Assembly & Baking
  • 12 6-inch corn tortillas
  • 2 tbsp vegetable or avocado oil or cooking spray

Equipment

  • Large skillet
  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Brush

Method
 

  1. Cook the chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt/pepper and cook for 5-6 mins per side until done. Shred with two forks.
  2. Sauté aromatics: In the same skillet, cook diced onion for 3-4 mins until soft. Add garlic and all spices (cumin, chili powder, paprika, oregano), cooking for 1 min until fragrant.
  3. Combine filling: Return shredded chicken to skillet. Remove from heat. Add cream cheese, green chiles, shredded cheese, and cilantro. Stir until cream cheese melts and filling is cohesive. Let cool slightly.
  4. Prep tortillas: Wrap 5-6 tortillas in a damp paper towel. Microwave for 45-60 seconds until warm and pliable. Keep wrapped while working.
  5. Preheat oven: Preheat to 425°F (220°C). Place a wire rack inside a rimmed baking sheet.
  6. Assemble taquitos: Spoon 2-3 tbsp of filling onto the bottom third of a warm tortilla. Roll up tightly. Place seam-side down on the wire rack. Repeat with remaining tortillas.
  7. Bake: Lightly brush or spray the tops of all taquitos with oil. Bake for 15-20 minutes, until golden brown and crispy.
  8. Serve: Serve immediately with guacamole, sour cream, salsa, and lime wedges.

Notes

For freezing: Assemble taquitos, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 425°F for 20-25 mins. Filling can be made 2 days ahead.