Crunchy Oven-Baked Chicken Taquitos
Ingredients
- 2 cups cooked shredded chicken rotisserie or cooked breasts/thighs
- 1 cup shredded cheddar or Mexican blend cheese
- ¼ cup diced onions
- ¼ cup diced green chilies optional
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 8 –10 small flour or corn tortillas
- 1 –2 tbsp olive oil or cooking spray
- Optional toppings: sour cream guacamole, salsa, chopped cilantro
Instructions
- Preheat oven to 400°F (200°C) and line or lightly grease a baking sheet.
- In a medium bowl, mix shredded chicken, cheese, onions, green chilies, cumin, garlic powder, chili powder, salt, and pepper.
- Warm tortillas 15–20 seconds in microwave to make pliable.
- Place 2–3 tablespoons of chicken mixture on one end of each tortilla and roll tightly; place seam-side down on the baking sheet.
- Lightly brush or spray rolled taquitos with olive oil.
- Bake for 18–22 minutes, turning halfway through, until golden and crispy.
- Let cool for a few minutes and serve with optional toppings like sour cream, guacamole, salsa, or cilantro.
Notes
Don’t overfill tortillas to prevent splitting.
For extra crispness, bake on a wire rack over the sheet.
Customize filling with black beans, corn, or sautéed peppers.
Taquitos can be made ahead: assemble and refrigerate or freeze for later baking