Description

Crispy on the outside, bursting with savory chicken, zesty spices, and gooey cheese inside. Perfect for appetizers, weeknight dinners, or a fun party snack.

Ingredients

2 cups shredded cooked chicken (rotisserie or leftover)
4 oz cream cheese, softened
1 cup shredded cheddar or Monterey Jack cheese
1 small can diced green chilies
1 tsp garlic powder
1 tsp cumin
Salt and pepper, to taste
10 small corn or flour tortillas
Cooking oil spray

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine shredded chicken, cream cheese, shredded cheese, green chilies, garlic powder, cumin, salt, and pepper. Stir until well mixed and creamy.
Warm the tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds to make them pliable.
Spoon about 2 tablespoons of the chicken mixture onto the lower third of each tortilla. Roll them up tightly and place seam-side down on the baking sheet.
Lightly spray the taquitos with cooking oil to ensure they get crispy while baking.
Bake for 15-20 minutes, or until golden brown and crisp. If you prefer extra-crunchy taquitos, you can air-fry them in batches.
Let them cool for a minute before serving with your favorite dips like salsa, guacamole, or sour cream.

Notes

If you like more heat, add a chopped jalapeño or more chili powder to the filling.
You can also fry these taquitos instead of baking them for a crispy, golden result—just fry in hot oil until golden brown on all sides.
For a gluten-free version, use corn tortillas and ensure your seasonings and fillings are gluten-free.
If you have leftover taquitos, store them in an airtight container in the fridge for up to 3 days or freeze them for later use.