Print

Irresistibly Crunchy Oven-Baked Chicken Taquitos You Have to Try

Irresistibly Crunchy Oven-Baked Chicken Taquitos You Have to Try - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Crunchy Oven-Baked Chicken Taquitos. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 cups cooked, shredded chicken (rotisserie chicken works beautifully)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup diced green chilies (canned or fresh, depending on your heat preference)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • 12 small corn tortillas (6-inch size works well)
  • Cooking spray or a light brush of vegetable oil
  • Optional: chopped fresh cilantro for garnish

Substitution Tips: If corn tortillas aren’t your favorite, soft flour tortillas can work too, though they won’t have quite the same authentic crunch. For a vegetarian twist, swap the chicken for cooked black beans or roasted sweet potatoes, seasoned the same way.

Instructions

  1. Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup. This high heat is key to getting that golden, crunchy exterior that reminds me of the crust on Mama Lu’s Sunday pot roast gravy—crispy, but not burnt.
  2. In a medium bowl, combine the shredded chicken, cheddar cheese, diced green chilies, onion, garlic, cumin, smoked paprika, chili powder, salt, and pepper. Mix thoroughly until the flavors are well blended. This filling is where all the magic happens, so don’t rush it.
  3. Warm the tortillas slightly to make them pliable—wrap them in a damp towel and microwave for about 20 seconds or heat them briefly in a dry skillet. This step prevents cracking when you roll the taquitos, much like the soft biscuits Mama Lu taught me to handle gently, so they don’t fall apart.
  4. Working one tortilla at a time, spoon about 2 tablespoons of the filling near one edge. Roll tightly, tucking in the sides as you go to form a neat cylinder. Place seam-side down on the prepared baking sheet to keep them from unrolling.
  5. Lightly spray or brush each taquito with cooking oil. This is the secret to that golden crunch without deep-frying — a little love from the oven does wonders.
  6. Bake for 15-18 minutes, turning halfway through, until the taquitos are crisp and golden brown. Keep an eye on them in the last few minutes; you want that satisfying crunch without burning the edges.
  7. Remove from the oven and let them cool for a couple of minutes before serving. This pause lets the filling settle, much like letting a good stew rest before ladling it into bowls.

Find it online: https://claracooking.com/crunchy-oven-baked-chicken-taquitos/