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–+ servings
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Benjamin

Crunchy Oven-Baked Chicken Taquitos

These easy, crispy oven-baked chicken taquitos are a healthier twist on the classic, filled with creamy shredded chicken and cheese, baked to golden perfection for a quick family dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups 2 shredded, pre-cooked (rotisserie chicken works great)
  • 8 oz 8 softened, full-fat or reduced-fat
  • 1 cup 1 shredded Monterey Jack, Cheddar, or Mexican blend
  • 1/2 cup 1/2 your favorite salsa
  • 1 tsp 1 ground cumin
  • 1 tsp 1 chili powder
  • 1/2 tsp 1/2 garlic powder
  • 1/2 tsp 1/2 onion powder
  • salt and pepper to taste
For Assembly
  • 12-14 12-14 small (6-inch) flour or corn tortillas

Equipment

  • oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • pastry brush
  • Air Fryer,

Method
 

Preheat and Prep
  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Mix the Filling
  1. In a medium bowl, combine the softened cream cheese, shredded chicken, shredded cheese blend, salsa, cumin, chili powder, garlic powder, onion powder, and salt and pepper. Stir until smooth and fully incorporated.
  2. Wrap the tortillas in a damp paper towel and microwave in 30-second increments until pliable (about 1-2 minutes for corn, less for flour).
  3. Spoon 1-2 tablespoons of the filling onto the lower third of each warmed tortilla. Roll tightly starting from the bottom.
  4. Place the rolled taquitos seam-side down on the baking sheet, spacing them about 1/2 inch apart.
  5. Lightly brush the tops and sides of the taquitos with oil.
  6. Bake for 15-20 minutes, or until golden brown and crispy.
  7. Let rest for a few minutes before serving with your favorite dips and toppings.

Nutrition

Calories: 600kcalCarbohydrates: 50gProtein: 30gFat: 25g

Notes

For corn tortillas, warm extra well and consider double-rolling to prevent cracking. Store leftovers in the fridge for up to 4 days; reheat in oven at 350°F for 10 minutes or air fry at 375°F for 5 minutes to maintain crunch. Freeze unbaked taquitos: after rolling, freeze on sheet then transfer to bag; bake from frozen at 425°F for 20-25 minutes.
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