invisible hit counter

Cheese & Chicken Taquito

by

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Yield: 12 taquitos
Category: Appetizer, Main Course, Snack
Method: Baking
Cuisine: Mexican-Inspired

📝 Description

Forget the greasy, frozen versions from the supermarket. These homemade Cheese & Chicken Taquitos are a total game-changer! We’re talking about golden, crispy corn tortillas wrapped around a creamy, flavorful filling of shredded chicken and a blend of melty, gooey cheeses. Baked to perfection (not fried!), they offer that satisfying crunch with every single bite.

Perfect for a weeknight dinner, a fun game-day snack, or even a party appetizer, these taquitos come together quickly and are guaranteed to be a crowd-pleaser. Serve them with a side of cool sour cream, zesty salsa, or a scoop of creamy guacamole for the ultimate experience. Get ready to fall in love with your new favorite comfort food!

⏱️ Time & Intensity

  • Preparation Intensity: 🧑‍🍳 Easy (Shredding chicken and rolling taquitos is simple and fun!)

  • Cooking Intensity: 🔥 Very Easy (The oven does all the hard work.)

  • Total Time: 35 Minutes

🛒 Ingredients

For the Taquitos:

  • 2 cups cooked, shredded chicken (a rotisserie chicken works perfectly here!)

  • 1 cup (4 oz) shredded Monterey Jack cheese

  • 1 cup (4 oz) shredded sharp cheddar cheese

  • 4 oz cream cheese, softened

  • 1 can (4 oz) diced green chiles, drained

  • 2 tablespoons chopped fresh cilantro

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • Salt and freshly ground black pepper, to taste

  • 12 (6-inch) corn tortillas

  • 2 tablespoons olive oil or avocado oil, for brushing

  • Flaky sea salt, for sprinkling (optional)

For Serving (Optional, but Recommended):

  • Sour cream or Mexican crema

  • Salsa or pico de gallo

  • Guacamole

  • Hot sauce

🔪 Instructions

Step 1: Preheat and Prepare

Preheat your oven to 425°F (220°C) . Line a large baking sheet with parchment paper or a silicone baking mat. This prevents the taquitos from sticking and makes for easy cleanup.

Step 2: Make the Filling

In a medium-sized bowl, combine the softened cream cheese, shredded Monterey Jack, shredded cheddar, drained green chiles, chopped cilantro, chili powder, cumin, garlic powder, and onion powder. Mix until everything is well incorporated. It’s easiest to use a spatula or even your hands.

Add the shredded chicken to the cheese mixture. Mix thoroughly until the chicken is evenly coated in all that cheesy, seasoned goodness. Taste the filling and season with salt and pepper as needed. (Keep in mind that some cheeses and rotisserie chickens can be salty already).

Step 3: Warm the Tortillas

Corn tortillas need to be warm and pliable, or they will crack when you try to roll them. Here are a couple of easy ways to do this:

  • Microwave: Stack the tortillas between two damp paper towels and microwave for 30-45 seconds, until they are soft and steamy.

  • Skillet: Heat a dry skillet or comal over medium heat. Warm each tortilla for about 15-20 seconds per side. Stack them and cover with a clean kitchen towel to keep them warm and moist.

Step 4: Assemble the Taquitos

Place about 2-3 tablespoons of the chicken and cheese filling in a narrow strip just below the center of a warm tortilla. Don’t overfill, or it will squish out!

Tightly roll the tortilla up from the bottom, over the filling, and continue to roll it into a tight cigar shape. Place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling, arranging them on the baking sheet so they are close together but not touching (this helps them stay rolled).

Step 5: The Secret to Crispiness

Brush the top and sides of each taquito generously with olive oil. This is the key to getting that golden-brown, ultra-crispy fried texture without actually frying. For extra crunch, you can lightly spray them with cooking spray instead. Sprinkle a tiny pinch of flaky sea salt over the top of each one.

Step 6: Bake to Golden Perfection

Bake for 15-20 minutes, or until the taquitos are deeply golden brown and the tips are starting to get deliciously crispy and dark. The cheese might bubble out a little at the ends, which is a very good thing.

Step 7: Serve Immediately

Let them cool on the baking sheet for just 2-3 minutes before serving (the filling will be molten hot!). Transfer to a platter and serve immediately with your favorite dipping sauces.

💡 Tips for Success

  1. Don’t Skip Warming the Tortillas: This is the most important rule. A cold tortilla will crack 100% of the time. Keep them warm and pliable.

  2. Seam Side Down: Placing the rolled taquito seam-side down on the baking sheet helps it stay closed during baking.

  3. Get Creative with Fillings: This recipe is a great base. Try adding ¼ cup of finely diced onion to the filling, using pepper jack cheese for a spicy kick, or adding some cooked black beans or corn.

  4. Air Fryer Option: To make these in an air fryer, preheat to 400°F (200°C). Place the taquitos in a single layer in the basket (you may need to work in batches), spray or brush with oil, and cook for 6-8 minutes, flipping halfway through, until golden and crispy.

📊 Nutrition Information

Nutritional information is an estimate and provided as a courtesy. It will vary based on the specific ingredients used and serving sizes.

  • Serving Size: 2 taquitos

  • Calories: 425

  • Sugar: 2g

  • Sodium: 620mg

  • Fat: 24g

  • Saturated Fat: 11g

  • Unsaturated Fat: 11g

  • Trans Fat: 0g

  • Carbohydrates: 27g

  • Fiber: 3g

  • Protein: 28g

  • Cholesterol: 85mg

Leave a Comment