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A close-up shot showcasing golden-brown, crispy Chicken Taquitos, perfect for a delicious and easy meal.

Amazing Chicken Taquitos

These oven-baked chicken taquitos are filled with a cheesy, flavorful chicken mixture and baked to golden, crispy perfection. They are an easy and delicious option for weeknight meals or party appetizers, especially when served with guacamole and your favorite toppings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Appetizer, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound cooked chicken, shredded
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • Pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup cream cheese, softened
  • Cooking spray

Equipment

  • large skillet
  • Large bowl
  • Microwave
  • Damp paper towel
  • baking sheet
  • parchment paper
  • Oven
  • Toothpicks (optional)

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add shredded chicken, diced tomatoes and green chiles, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until heated through and the flavors have melded.
  4. In a large bowl, combine cheddar cheese, Monterey Jack cheese, and cream cheese. Mix well.
  5. Warm the tortillas slightly to make them more pliable (microwave for 10-15 seconds wrapped in a damp paper towel).
  6. Place about 2-3 tablespoons of the chicken mixture and 1-2 tablespoons of the cheese mixture down the center of each tortilla.
  7. Roll the tortillas tightly, securing with a toothpick if needed.
  8. Place taquitos seam-side down on a baking sheet lined with parchment paper.
  9. Spray lightly with cooking spray.
  10. Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through.
  11. Let cool slightly before serving. Remove toothpicks (if used).
  12. Serve with your favorite toppings, such as guacamole, sour cream, salsa, or pico de gallo.

Notes

Ensure the chicken and diced tomatoes are well-drained to prevent soggy taquitos. Warming the tortillas makes them more pliable and less likely to crack. For extra flavor, sauté the spices in the olive oil before adding the other filling ingredients. Taquitos are best served immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results. You can substitute different cheeses or add other vegetables to the filling to your liking.