This recipe for crispy chicken taquitos has been my quick and irresistible weeknight solution for years. I first put this combination together the night after a big family barbecue when I wanted to stretch leftover rotisserie chicken into something everyone would eagerly devour. The contrast of warm, spiced shredded chicken bound with cream cheese and melted cheddar tucked inside a toasted tortilla is what keeps people coming back for more: the filling is creamy and savory while the outside turns satisfyingly crisp.

I discovered that baking the rolled tortillas rather than deep-frying them keeps the kitchen cleaner and the result lighter without sacrificing crunch—especially if you give them a quick broil at the end. These taquitos are perfect for casual dinners, potlucks, or game-day spreads and they reheat beautifully. I like to make a double batch and stash extras in the freezer so we always have a fast snack on hand. The aroma of warm cumin and garlic powder wafting through the house always brings everyone into the kitchen.

Ingredients

• Cooked shredded chicken (2 cups): Rotisserie chicken is my go-to for time savings and flavor—roughly two cups equals about 10–12 ounces shredded. Dark meat yields a more moist filling while white meat is leaner.
• Cream cheese (4 ounces), softened: Use full-fat block cream cheese for creaminess that binds the filling; soften at room temperature or zap 8–10 seconds in the microwave to make mixing effortless.
• Shredded cheddar or Mexican blend (1/2 cup): Sharp cheddar provides tang, while a Mexican blend adds melty complexity—use pre-shredded for speed or shred your own for better melt.
• Salsa (1/4 cup): Mild salsa keeps this family-friendly; swap for spicy or salsa verde to intensify heat and acidity. Drain a bit if it's very liquid.
• Seasonings: 1/2 teaspoon each garlic powder, chili powder, and ground cumin—these create the warm, savory backbone. Adjust salt and black pepper to taste.
• Tortillas (8 small): Eight 6-inch flour or corn tortillas—use corn to make them gluten-free, or flour for a pliable wrap that resists splitting.
• Cooking spray or oil: A light brush of oil or quick spray helps the outsides brown evenly in the oven.
• Optional toppings: Chopped cilantro, sour cream, guacamole, and extra shredded cheese for serving and garnish.

Instructions

Preheat and prep: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly grease it. Using a rimmed sheet keeps any drips contained and allows hot air to circulate for even browning. Place the rack in the upper third of the oven for better crisping. Make the filling: In a large bowl, combine 2 cups cooked shredded chicken, 4 ounces softened cream cheese, 1/2 cup shredded cheddar or Mexican blend, 1/4 cup salsa, 1/2 teaspoon each garlic powder, chili powder, and cumin, plus salt and black pepper to taste. Use a fork to mash and fold the mixture until evenly combined; the cream cheese should coat the chicken for a cohesive, scoopable filling. Warm the tortillas: Microwave the tortillas for about 20 seconds wrapped in a slightly damp paper towel to make them pliable and prevent cracking. Alternatively, warm them briefly in a skillet over medium heat. Pliability is the key visual cue—you want the tortillas flexible, not stiff. Fill and roll: Spoon about 2–3 tablespoons of filling onto one side of each tortilla and roll tightly, tucking the seam underneath to help them stay closed while baking. A tight roll prevents steam from making them soggy; if using corn tortillas, press them gently to keep shape. Arrange and oil: Place the rolled pieces seam-side down on the prepared baking sheet with a little space between them. Lightly brush the outsides with oil or spray with cooking spray to promote browning. The oil helps give the exterior a deep golden color in the oven. Bake to crisp: Bake for 15–20 minutes until golden brown and crisp. For an extra-crisp finish, broil on high for 1–2 minutes watching closely to avoid burning. Remove and let rest for 2 minutes before serving so the filling sets slightly. Serve: Serve warm with sour cream, guacamole, chopped cilantro, and extra shredded cheese. For dipping, a squeeze of lime brightens the flavors immediately.

Storage Tips

To preserve texture and flavor, cool baked pieces completely before refrigerating in a single layer or on a wire rack. Place in an airtight container with parchment layers to prevent sticking and use within 3 days. For longer storage, freeze uncooked rolled taquitos on a tray until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen at 425°F (220°C), adding 5–8 minutes, then broil 1–2 minutes if desired. Reheat baked taquitos in a 350°F (175°C) oven for 8–10 minutes to restore crispness rather than microwaving, which softens the shell.

Ingredient Substitutions

If you need dairy-free options, swap the cream cheese and cheddar for a firm silken tofu blended with a little nutritional yeast and a dairy-free shredded cheese that melts. To make gluten-free, choose corn tortillas that are flexible—heat them in a damp towel to avoid cracking. For a lower-fat version, use light cream cheese and reduced-fat shredded cheese and brush sparingly with oil or use a light spray. Black beans or pinto beans can be folded into the filling (about 1/2 cup mashed) to stretch the protein and add fiber without overwhelming the texture.

Serving Suggestions

Serve as a main with a simple slaw, a squeeze of lime, and a side salad dressed in citrus vinaigrette for balance. For parties, arrange on a platter with bowls of guacamole, sour cream, pico de gallo, and pickled jalapeños for guests to customize. Garnish with chopped cilantro and a sprinkle of cotija or extra cheddar. For a Tex-Mex spread, add Mexican rice and refried beans, or set out a variety of salsas—roasted tomato, tomatillo, and mango salsa—to showcase different flavor pairings.

Seasonal Adaptations

In summer, use fresh corn kernels and diced grilled corn in the filling for a sweet pop and swap salsa for a fresh tomato pico. In fall or winter, mix in roasted poblano peppers or caramelized onions for warmth and depth. For holidays, make a batch with pumpkin-spiced black beans and a smoky chipotle salsa for an autumnal twist. The recipe scales well—double it for holiday gatherings and keep warm in a single layer on a low oven rack until ready to serve.

Meal Prep Tips

To prep for the week, make the filling up to two days in advance and store it chilled. Roll taquitos the night before and keep them covered on a tray in the fridge; bake fresh the next day for crispness. For freezer-ready snacks, roll and freeze uncooked on a tray, then bag them. Label with the date and bake straight from frozen. Portion into meal-prep containers with small tubs of guacamole or sour cream so reheating is quick and eating on the go is mess-free.

These taquitos bring a comfortable, hands-on eating experience to any meal—crispy fingers, cool dips, and a warm, savory interior. They’re adaptable, quick, and reliably loved by kids and adults alike. Make a batch, invite friends over, and watch them disappear.