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Easy Baked Taquitos

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These easy baked taquitos are crispy, golden corn tortillas rolled around a creamy, seasoned filling of shredded chicken, melty cheese, and a touch of lime. Baking instead of frying gives you all the crunch with a fraction of the oil, and they come together in about 30 minutes. Serve them with salsa, guacamole, and sour cream for a family-friendly dinner or party appetizer.

Ingredients

  • 3 cups (400 g) cooked shredded chicken, such as rotisserie chicken
  • 4 oz (115 g) cream cheese, softened
  • 1 1/2 cups (170 g) shredded Monterey Jack or Mexican blend cheese
  • 1/2 cup (120 g) salsa verde or red salsa
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons chopped fresh cilantro
  • 2 scallions, thinly sliced
  • 18 small (6-inch) corn tortillas
  • 2 tablespoons avocado oil or olive oil, or cooking spray
  • Flaky sea salt, for sprinkling
  • For serving: salsa, guacamole, sour cream, and lime wedges

Instructions

  1. Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper or lightly grease them.
  2. In a large bowl, stir together the shredded chicken, cream cheese, 1 cup of the shredded cheese, salsa, lime juice, chili powder, cumin, garlic powder, salt, cilantro, and scallions until well combined.
  3. Wrap the tortillas in a damp paper towel and microwave for 30 to 45 seconds, until soft and pliable. Keep them covered while you work so they do not dry out and crack.
  4. Place about 2 tablespoons of the filling in a line near one edge of a tortilla. Roll up tightly and place seam side down on the baking sheet. Repeat with the remaining tortillas and filling, spacing the taquitos about 1/2 inch apart.
  5. Brush or spray the tops lightly with oil and sprinkle with flaky sea salt.
  6. Bake for 15 to 20 minutes, flipping halfway through, until golden brown and crisp.
  7. Sprinkle the remaining 1/2 cup cheese over the hot taquitos during the last 2 minutes of baking, if desired, and bake until melted.
  8. Cool for 3 to 5 minutes. Serve warm with salsa, guacamole, sour cream, and lime wedges.

Notes

  • Warming the tortillas is essential. Cold corn tortillas crack when rolled, so reheat them in batches if they stiffen.
  • Do not overfill the taquitos. About 2 tablespoons per tortilla keeps them tight and crisp.
  • Placing the taquitos seam side down keeps them from unrolling. Toothpicks can help if needed.
  • For extra crunch, use an air fryer at 400°F (200°C) for 6 to 8 minutes, flipping halfway.
  • Flour tortillas work too, but corn tortillas give the classic crispy texture.
  • Make ahead: assemble the taquitos, cover, and refrigerate for up to 24 hours before baking. Add 2 to 3 minutes to the bake time.
  • Freezing: freeze unbaked taquitos in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen at 425°F (220°C) for 20 to 25 minutes.
  • Storage: refrigerate leftovers in an airtight container for up to 3 days and reheat in the oven or air fryer to re-crisp.
  • Variations: use shredded beef, black beans and corn for a vegetarian version, or add diced jalapeños for heat.

Nutrition

Find it online: https://thefamilycooking.com/easy-baked-taquitos/