It is 6pm and you need dinner fast. These Homemade Chicken Taquitos are a total lifesaver. They are crispy, cheesy, and ready in minutes. You will want to make these every week.
WHY YOU WILL LOVE HOMEMADE CHICKEN TAQUITOS
These are the ultimate quick weeknight dinner. You only need a few basic ingredients. They are perfect for a busy Fall evening. Your family will love the cheesy filling. They stay crispy without any messy frying. You can have a hot meal fast.
HOW THIS COMES TOGETHER
Mixing the filling for Homemade Chicken Taquitos is fast. You just roll, brush, and bake. Using a rotisserie chicken is a great shortcut. This recipe is very beginner-friendly. You will get a perfect golden crunch every time.
WHAT YOU’LL NEED
These use simple pantry staples you likely have.
- 2 cups cooked shredded chicken breast
- 4 ounces cream cheese, softened
- 0.5 cup salsa roja
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 1 cup shredded Mexican blend cheese
- 15 small corn tortillas
- 2 tablespoons vegetable oil
- 0.25 teaspoon fine sea salt
STEP-BY-STEP DIRECTIONS
- Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius) and line a large baking sheet with parchment paper.
- In a medium mixing bowl, combine the shredded chicken, softened cream cheese, salsa, chili powder, cumin, garlic powder, and salt.
- Fold the shredded Mexican blend cheese into the chicken mixture until evenly distributed.
- Warm the corn tortillas in a microwave for 30 to 45 seconds wrapped in a damp paper towel to prevent cracking during rolling.
- Place 2 tablespoons of the chicken filling in a line just off the center of each tortilla.
- Roll each tortilla tightly around the filling and place them seam-side down on the prepared baking sheet.
- Lightly brush the exterior of each rolled tortilla with vegetable oil using a pastry brush.
- Bake for 15 to 20 minutes until the tortillas are golden brown and the ends are crispy.
- Remove from oven and allow to rest for 2 minutes to set the filling before serving.
HOW TO SERVE IT
Serve these hot with your favorite dips. Sour cream and salsa are classic choices. They are a great game day snack. Add some rice and beans for dinner. Everyone will reach for a second one.
LEFTOVERS & STORAGE
Keep leftovers in the fridge for three days. Use an airtight container for best results. Reheat them in the oven or air fryer. This keeps the tortillas nice and crispy. You can also freeze them for later. They are perfect for easy meal prep.
MAKE IT EVEN BETTER
- Warming the tortillas is a vital step.
- Cold tortillas will break when you roll.
- Roll them tightly to keep filling inside.
- Use a high temperature for better crunch.
- Brush every inch with a little oil.
- Let them rest before you take a bite.
- Try rotisserie chicken for a faster meal.
EASY WAYS TO CHANGE IT UP
- Use flour tortillas for a softer bite.
- Add chopped jalapeños for an extra kick.
- Swap chicken for black beans for vegetarians.
- Try pepper jack cheese for more spice.
QUICK QUESTIONS
Can I use flour tortillas?
Yes, flour tortillas work very well. They are easier to roll than corn. They will have a softer texture when baked.
How do I keep them crispy?
Reheat them in the oven or air fryer. Avoid the microwave for the best crunch. This makes them perfect for easy meal prep later.
Give these a try for dinner tonight. You will love how easy they are. Let me know what you think!
— Ethan
Homemade Chicken Taquitos
Ingredients
Method
- Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius) and line a large baking sheet with parchment paper.
- In a medium mixing bowl, combine the shredded chicken, softened cream cheese, salsa, chili powder, cumin, garlic powder, and salt.
- Fold the shredded Mexican blend cheese into the chicken mixture until evenly distributed.
- Warm the corn tortillas in a microwave for 30 to 45 seconds wrapped in a damp paper towel to prevent cracking during rolling.
- Place 2 tablespoons of the chicken filling in a line just off the center of each tortilla.
- Roll each tortilla tightly around the filling and place them seam-side down on the prepared baking sheet.
- Lightly brush the exterior of each rolled tortilla with vegetable oil using a pastry brush.
- Bake for 15 to 20 minutes until the tortillas are golden brown and the ends are crispy.
- Remove from oven and allow to rest for 2 minutes to set the filling before serving.
