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When you’re after something no-fuss that everyone digs, these super crispy chicken taquitos from the oven do the trick. They’re stuffed full of juicy chicken, loads of cheddar, zingy salsa and a splash of fresh lime. Baked until sizzling and crunchy, they come out ready for dunking in whatever dip you can’t get enough of.
Seriously, when I pull these out for movie night, they’re gone before I can grab two. My kids have the most fun loading theirs with whatever fixings they dream up.
Mouthwatering Ingredients
- Small flour tortillas: wrap up all the tasty stuff tight so you get soft insides and that crispy shell, microwaving first helps keep them from splitting
- Cooking spray or olive oil: gives you that crackly bite on the outside while everything bakes evenly
- Salt and pepper: do a quick taste and sprinkle until the filling tastes just right because it makes a difference
- Taco seasoning: brings that spicy kick, go homemade, or just stir in the grocery store favorite
- Shredded cooked chicken: super fast protein, rotisserie works best for juicy bites and less work
- Shredded cheese: the magic for stretchy, gooey goodness, cheddar if you want sharp, or go for a blend for extra flavor, grating it yourself melts way better
- Fresh lime juice: wakes up all the flavors with bright tang, makes everything taste fresh
- Chopped cilantro: perks up the filling with fresh green color, grab a lively fresh bunch (optional but worth it)
- Cream cheese: brings a creamy vibe and keeps it all together best when you use the full-fat kind
- Salsa: your favorite brings the punch—grab a jar you actually love since it’s the flavor base
- Fun toppings (optional): sour cream, guacamole, extra salsa, diced tomatoes, jalapenos—the more the merrier for mixing it up
Easy-Peasy Instructions
- Serve It Up:
- Move the piping hot taquitos to a plate, hang tight for a minute so no one burns their tongue, then pass around bowls of everything you love to dip. Best part—they’re awesome hot with gooey cheese.
- Bake Time:
- Pop your tray into the hot oven. Let everything get crisp for about 20–25 minutes, gently turning each one halfway so every side browns evenly. You’ll know they’re done when you see golden color and snappy edges.
- Oil on Top:
- Give those taquitos a light spray or brush up top with olive oil. This step’s your ticket to that craveable, restaurant-level crunch. Skip the deep fry—your oven’s doing all the work.
- Fill 'Em Up:
- Smear a couple spoonfuls of your cheesy filling right in the middle of each tortilla. Roll it up snug so nothing leaks out and set seam-side down on your baking sheet so they stay closed while they cook.
- Heat Those Tortillas:
- Layer tortillas under a clean kitchen towel and nuke for about 10 seconds. They’re much easier to roll warm—and that keeps them from breaking, too.
- Mix the Filling:
- Grab a bowl and toss the chicken, cream cheese, shredded cheese, salsa, seasoning, a splash of lime, and cilantro (if you want). Stir until it all looks creamy and every piece is coated. Salt and pepper it up how you like.
- Fire Up the Oven:
- Crank your oven up to 400 F so things bake up crispy. Put parchment or a little oil on your baking sheet so cleanup is zero stress and you don’t lose any to sticking.
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That gooey center always pops into my head whenever tacos are mentioned. My kid even started making extras to stash for lunch—it’s their go-to meal now.
Storing Leftovers
Once baked, stash taquitos in an airtight container in the fridge, and they’ll keep fresh for four days. To crunch them up again, just stick back in the oven or try an air fryer. Freeze unbaked taquitos and you can bake straight from the freezer, just tack on a few extra minutes.
Swap Outs
No chicken around? Shred some cooked turkey, swap in beans, or cook up mushrooms if you want ’em veggie. Cream cheese missing? Greek yogurt or a spoon of sour cream does the trick. Try corn tortillas for a gluten-free version, just make sure they’re soft and warm first so they don’t break as you roll.
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How to Serve
Pile taquitos high on a serving tray with bowls of zesty guac, salsa, and a cool crema like cilantro lime. Serve as the main event with a heap of rice and beans, or halve them to make easy party snacks. Lay out toppings like pickled jalapenos, diced tomato, or fresh lettuce for a build-your-own vibe.
Backstory
Taquitos started out in Mexican American kitchens and quickly turned into the best kind of snack-dinner combo. The word just means little tacos—pretty much anything goes for the filling, so you can be as classic or creative as you want. Folks baked them instead of frying to keep things lighter, and trust me, home cooks everywhere are sticking with it.
FAQs About the Recipe
- → How do I keep the taquitos from unrolling during baking?
Put them seam-side down on your tray. That’s the trick to stopping them from opening up while they get crisp.
- → Can I use corn tortillas instead of flour tortillas?
Yep, you can grab corn tortillas instead. Just make sure to heat them up first so they don’t snap when you roll them up.
- → How can I make the taquitos spicier?
Want more heat? Toss in extra taco seasoning or pick a spicy salsa. You could even chop up a jalapeño for the filling or on top.
- → Is it possible to freeze the taquitos before baking?
Definitely! Roll them up, freeze on a pan, then toss in a bag for storage. Bake from frozen but add a few extra minutes to the time.
- → What dipping sauces go well with these taquitos?
Salsa, guac, sour cream, or a little chipotle sauce are all awesome to dip these in if you want extra flavor.