Crispy Chicken Taquitos
Golden oven-baked taquitos filled with seasoned shredded chicken, salsa, and melted cheese. Served with homemade guacamole, they make a satisfying dinner, appetizer, or game-day snack.
Equipment
- Baking sheet
- Knife
- Large mixing bowls
- Measuring spoons
- Parchment paper
- Pastry brush
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar or Mexican-blend cheese
- ⅓ cup salsa
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 small flour or corn tortillas
- 2 tablespoons olive oil
For the guacamole
- 2 ripe avocados
- 1 tablespoon lime juice
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped fresh cilantro
- ¼ teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Combine the shredded chicken, cheese, salsa, chili powder, cumin, garlic powder, salt, and black pepper in a mixing bowl.
- Warm the tortillas briefly in a skillet or microwave until flexible.
- Divide the chicken filling evenly among the eight tortillas.
- Place the filling in a narrow line near the lower edge of each tortilla.
- Roll each tortilla tightly around the filling.
- Arrange the taquitos seam-side down on the prepared baking sheet.
- Brush the taquitos lightly and evenly with olive oil.
- Bake for 12–15 minutes, or until golden and crisp and the filling reaches 165°F (74°C).
- Meanwhile, cut the avocados in half and remove the pits.
- Scoop the avocado flesh into a clean mixing bowl and mash it with a fork.
- Stir in the lime juice, red onion, cilantro, and salt.
- Taste the guacamole and adjust the lime juice or salt when necessary.
- Serve the hot chicken taquitos immediately with the fresh guacamole.
Notes & Wine Advice
Serving Suggestions
Serve the taquitos with guacamole, tomato salsa, sour cream, shredded lettuce, pickled jalapeños, or lime wedges. Mexican rice, black beans, corn salad, or coleslaw can turn them into a complete dinner.Recipe Notes
Warm the tortillas before rolling to prevent cracking. Keep each roll tight and position it seam-side down. For additional crispness, bake the taquitos on a wire rack placed over the baking sheet.Variations
Replace the cheddar with Monterey Jack or Pepper Jack. Add corn, black beans, chopped jalapeños, or green onions to the filling. Corn tortillas can be used for a more traditional flavor.Wine Advice
A chilled Sauvignon Blanc cuts through the cheese and avocado. A light Garnacha is another suitable option for the seasoned chicken and salsa.Nutrition values
Serving: 2 taquitos with guacamole | Calories: 460 kcal | Carbohydrates: 24 g | Protein: 36 g | Fat: 24 g | Saturated Fat: 7 g | Sodium: 620 mg | Sugar: 3 g