Description
Achieve ultimate crispiness with these oven-baked chicken taquitos. Filled with a savory, seasoned chicken and cheese mixture, they’re perfect for any occasion.
Ingredients
- 2 cups cooked chicken, shredded
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup shredded Monterey Jack or Mexican blend cheese, divided
- 18–24 corn tortillas
- 3 tablespoons olive oil, divided
Instructions
- Make the Chicken Filling: In a large bowl, combine shredded chicken, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well. Stir in 1/2 cup of shredded cheese.
- Prepare Tortillas: Wrap 6-8 corn tortillas in a damp paper towel and microwave for 20-30 seconds, or quickly dip in warm water, until pliable. Keep unused tortillas warm.
- Roll Taquitos: Place 1-2 tablespoons of filling in a line just off the center of a warm tortilla. Roll the tortilla up tightly, starting from the edge closest to you.
- Arrange and Bake: Preheat oven to 400°F (200°C). Lightly brush each rolled taquito with olive oil and place seam-side down on a parchment-lined baking sheet.
- Bake for Crispiness: Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. Serve immediately with your favorite dips.
- Prep Time: 20 mins
- Cook Time: 25 mins