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Chicken Taquitos Recipe - Crispy, Cheesy, and Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cooked shredded chicken: About 3 cups (rotisserie chicken works great).
  • Corn tortillas: 16–20 small (5–6 inch), warmed to prevent cracking.
  • Shredded cheese: 1.5 cups (cheddar, Monterey Jack, or a mix).
  • Cream cheese: 4 ounces, softened (adds creaminess and helps bind).
  • Sour cream or Greek yogurt: 1/4 cup.
  • Salsa or canned diced green chiles: 1/3 cup (drained if watery).
  • Spices: 1.5 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder.
  • Salt and black pepper: To taste.
  • Lime juice: 1 tablespoon, plus extra for serving.
  • Fresh cilantro: 2 tablespoons, chopped (optional but tasty).
  • Oil: Avocado or vegetable oil for brushing or frying.
  • For serving: Guacamole, salsa, pico de gallo, sour cream, or queso.

Method
 

  1. Prep the oven or air fryer: For baking, preheat to 425°F (220°C) and line a sheet pan with parchment. For air frying, preheat to 400°F (205°C).
  2. Soften the tortillas: Wrap the stack in a damp paper towel and microwave 45–60 seconds until pliable. Keep them covered so they don’t dry out. Soft tortillas won’t crack when rolled.
  3. Make the filling: In a large bowl, combine shredded chicken, cream cheese, sour cream, salsa or green chiles, spices, lime juice, cilantro, and shredded cheese. Mix until evenly coated. Taste and adjust salt, pepper, and heat.
  4. Assemble the taquitos: Working one at a time, place 2–3 tablespoons of filling along the lower third of a tortilla. Roll it tightly like a cigar. Place seam-side down on the sheet pan or air fryer basket. Repeat with remaining tortillas.
  5. Oil for crispiness: Lightly brush or spray the taquitos with oil. This helps them brown and stay crisp without deep frying.
  6. Bake or air fry: Bake: 12–16 minutes, flipping once halfway, until golden and crisp.
  7. Air fry: 8–12 minutes, shaking or flipping halfway. Work in batches so they don’t overlap.
  8. Pan-fry option: Heat a thin layer of oil in a skillet over medium heat. Cook taquitos seam-side down first, 1–2 minutes per side, until evenly browned. Drain on paper towels.
  9. Serve: Squeeze with lime and serve with guacamole, salsa, or sour cream. Enjoy hot and crispy.