Description
Crispy chicken taquitos are the perfect combination of crunchy tortillas and cheesy, flavorful chicken filling. They’re ideal for a cozy weeknight dinner, a fun snack for parties, or a casual family gathering. This recipe is easy to make, fully customizable, and delivers golden, crunchy taquitos that everyone will enjoy.
Ingredients
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2 cups cooked chicken, shredded (rotisserie chicken works great)
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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1/2 cup cream cheese, softened
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1/4 cup finely chopped green onions
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1/4 cup diced red bell pepper
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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Salt and pepper to taste
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12 small flour or corn tortillas
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2 tablespoons vegetable oil (for brushing)
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Optional toppings: sour cream, guacamole, salsa, chopped cilantro
Instructions
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Preheat the oven to 425°F (220°C) or air fryer to 400°F (200°C). Line a baking sheet with parchment paper if using the oven.
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In a large mixing bowl, combine shredded chicken, cheddar cheese, Monterey Jack cheese, and cream cheese. Mix until well combined.
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Stir in green onions, red bell pepper, garlic, cumin, chili powder, smoked paprika, salt, and pepper until evenly distributed.
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Warm tortillas briefly in the microwave for 15–20 seconds or on a dry skillet to make them pliable.
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Place 2–3 tablespoons of the filling along one edge of each tortilla and roll tightly. Place seam-side down on the prepared baking sheet or air fryer tray.
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Lightly brush each taquito with vegetable oil for a golden, crispy finish.
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Bake for 15–20 minutes, flipping halfway through, or air fry for 8–10 minutes, turning halfway, until golden and crispy.
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Serve hot with sour cream, guacamole, salsa, or fresh cilantro.
Notes
You can assemble and freeze taquitos before baking. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven or air fryer for best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes