Easy Chicken Taquitos Recipe
Ultra-crispy baked chicken taquitos with a creamy, cheesy filling—perfect for quick weeknights or game day. Serve with salsa, guacamole, or a squeeze of lime.
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Servings:
Ingredients
Main Ingredients
- 2.5 cup shredded cooked chicken
- 4 oz cream cheese, softened
- 1 cup Monterey Jack cheese, shredded
- 4 oz diced green chiles, drained
- 1 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 cup fresh cilantro, chopped
- 12 oz small corn tortillas (6-inch) about 12 tortillas
- 2 tbsp vegetable oil for brushing and pans
Instructions
Preparation Steps
- Preheat oven to 425°F. Line two sheet pans with parchment and lightly oil.
- Warm tortillas until pliable. Microwave wrapped in a damp towel for 45 seconds or briefly toast on a dry skillet.
- Stir together chicken, cream cheese, Monterey Jack, green chiles, lime juice, chili powder, cumin, garlic powder, onion powder, salt, pepper, and cilantro.
- Spread about 2 tablespoons filling along the lower third of a warm tortilla.
- Roll tightly into a thin cigar and place seam-side down on the pan.
- Repeat with remaining tortillas and filling, spacing taquitos slightly apart.
- Brush taquitos lightly with the remaining oil.
- Bake 14–18 minutes until crisp and golden, rotating pans once. Let rest 2 minutes before serving.
Notes
Variation: Add a minced chipotle pepper for smoky heat, or swap Monterey Jack with pepper jack. To freeze, roll unbaked taquitos and freeze on a sheet until firm, then bag; bake from frozen at 425°F for 18–22 minutes. Serve with salsa, guacamole, or cilantro-lime crema.
This recipe is an original creation inspired by classic Easy Chicken Taquitos Recipe flavors. All ingredient ratios and instructions are independently developed.