Chicken Taquitos Recipe
This is the the perfect Chicken Taquitos Recipe with creamy cheese filling and crispy baked tortillas. Just a rotisserie chicken, some basic ingredients, and a few simple steps and you'll have a delicious dinner in the oven and on the table in just 30 minutes!
Servings: 4 servings
Ingredients
- 2 cups rotisserie chicken shredded
- 1 ½ cups Pepper Jack cheese shredded
- 4 ounces cream cheese softened
- ¼ cup salsa
- 2 tablespoons lime juice
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 8 large flour tortillas
- 1 tablespoon unsalted butter melted
- Kosher salt
- Toppings sour cream, guacamole, pico de gallo, chopped cilantro
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine chicken, Pepper Jack cheese, cream cheese, salsa, lime juice, chili powder, garlic powder, cumin, and salt.
- Spread 4 tablespoons of filling on the lower third of a tortilla. Roll up tightly and place on baking sheet seam side down. Repeat with remaining tortillas and filling.
- Brush tops of tortillas with butter and sprinkle with kosher salt.
- Bake for 15 to 20 minutes or until taquitos are golden brown and crispy. Cut each into 4 pieces and top with sour cream, guacamole, pico de gallo, and chopped cilantro.
Notes
Swap Out The Cheese: While pepper jack adds a nice kick, you can substitute with Mexican cheese blend, sharp cheddar, Monterey Jack, or even queso fresco. For extra heat, try adding some diced jalapeños or a pinch of cayenne pepper.
Make Ahead & Freezer Friendly:
You can assemble the taquitos up to 24 hours in advance and store them covered in the refrigerator. When ready to serve, brush with butter and bake as directed. You may need to add 2-3 extra minutes to the cooking time if baking from cold.
After baking and cooling completely, store the taquitos in freezer bags for up to 3 months. To reheat, bake frozen taquitos at 375°F for 10-12 minutes until heated through and crispy again.
Space Them Properly For Baking: Leave about an inch between each taquito to ensure even browning and prevent them from steaming. If they're too close together, they won't get as crispy.
Serving Sizes: You can use any size of flour tortillas, just cut them after wrapping tightly into as many pieces as you want. The smaller tortillas can be cut in half and the larger ones can be cut into four pieces.
For A Party: A fun way to present this dish is in a two-layered ring that people can pull apart, as shown in the picture. To create the rings, cut the taquitos into 4 pieces each and layer in two circles before baking. Sprinkling on an extra ½ cup cheese between layers helps keep them together. Bake as directed.
Nutrition
Serving: 1g | Calories: 693kcal | Carbohydrates: 34g | Protein: 50g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 1598mg | Potassium: 212mg | Fiber: 3g | Sugar: 4g | Vitamin A: 953IU | Vitamin C: 3mg | Calcium: 441mg | Iron: 3mg
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