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Crispy Oven-Rolled Chicken Taquitos Delight

Oven-baked chicken and cheese taquitos that achieve a perfect, crispy texture without deep-frying, ideal for a healthier appetizer or dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 18 taquitos
Course: Appetizer, Dinner, Snack
Cuisine: Mexican, Tex-Mex
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Taquito Filling
  • 2 cups cooked chicken shredded
  • 4 oz cream cheese softened
  • 0.5 cup shredded Monterey Jack or Cheddar cheese
  • 0.25 cup salsa
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
Taquito Assembly
  • 18 corn tortillas small
  • 2 tbsp olive oil or vegetable oil for brushing
Serving
  • 1 cup thick, gooey, viscous guacamole
  • 1 cup sour cream or Mexican crema

Equipment

  • Mixing bowls
  • Baking sheets
  • Pastry brush
  • Microwave

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Mix shredded chicken, cream cheese, shredded cheese, salsa, chili powder, cumin, and garlic powder until a thick, heavy viscous filling forms.
  3. Warm tortillas briefly (wrapped in a damp towel, microwave 60-90 seconds) to make them pliable.
  4. Brush both sides of the warmed tortillas lightly with oil.
  5. Place 1-2 tbsp of the filling near one edge of the tortilla, then roll tightly. Place seam-side down on a baking sheet.
  6. Bake for 15-20 minutes, flipping once, until taquitos are golden brown and crispy.
  7. Serve hot, topped or served alongside generous dollops of the heavy gooey viscous guacamole and sour cream.

Notes

Warming the tortillas is essential to prevent cracking. For extra flavor, sprinkle a little salt on the taquitos after oiling them and before baking. The tight roll helps the taquitos maintain their shape during baking.