Description
These Crunchy Oven Baked Chicken Taquitos are a deliciously crispy, flavorful snack or meal made with tender shredded chicken, creamy cheese, and aromatic spices all wrapped in warm corn tortillas and baked to golden perfection. Perfect for parties, game days, or anytime you crave a crunchy, satisfying Mexican-inspired treat.
Ingredients
Scale
Filling
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup salsa (mild or medium)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup fresh cilantro, chopped
- Salt to taste
- Black pepper to taste
Assembly
- 18-20 (6-inch) corn tortillas
- 2 tbsp vegetable oil or cooking spray, for brushing
Instructions
- Cook Chicken: Cook 1.5 lbs boneless, skinless chicken breasts until they reach an internal temperature of 165°F. You can boil them for 15-20 minutes, bake at 375°F for 20-25 minutes, or use pre-cooked rotisserie chicken. Once cooked, allow the chicken to cool slightly and shred it finely.
- Sauté Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced yellow onion and sauté for 5-7 minutes until soft and translucent. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Make Filling: Reduce the heat to low. Stir in the softened cream cheese, shredded Monterey Jack cheese, and salsa into the skillet. Mix until the cheeses melt and the mixture is well combined. Next, add the chili powder, ground cumin, smoked paprika, and optional cayenne pepper. Fold in the shredded chicken and fresh chopped cilantro. Season with salt and black pepper to taste. Allow the filling to cool slightly.
- Prepare Tortillas: Warm the corn tortillas until pliable to prevent cracking when rolling. You can warm them in the microwave for 30-45 seconds, on a hot skillet for 15-20 seconds per side, or in a 300°F oven for 10-15 minutes. Keep them warm and soft while assembling.
- Assemble Taquitos: Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet. Place 1 to 2 tablespoons of the chicken filling on a warm tortilla about 1 inch from the edge. Roll the tortilla tightly and place it seam-side down on the baking sheet. Repeat with the remaining tortillas and filling, spacing the taquitos evenly apart.
- Bake: Lightly brush or spray the rolled taquitos with vegetable oil or cooking spray to promote crispiness. Bake them in the preheated oven for 15-20 minutes, flipping halfway through the baking time, until they are golden brown and crispy on all sides.
- Serve: Serve the Crunchy Oven Baked Chicken Taquitos hot and fresh. They pair wonderfully with toppings such as salsa, guacamole, sour cream, lime wedges, and extra fresh cilantro for garnish.
Notes
- Make sure to warm the tortillas sufficiently to avoid cracking while rolling.
- You can substitute rotisserie chicken to save time.
- Adjust the cayenne pepper quantity or omit it to control spiciness.
- For extra crispiness, brush more oil before flipping the taquitos halfway through baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
