Chicken Taquitos
Crispy rolled tortillas filled with seasoned shredded chicken, baked until golden and delicious. Perfect as an appetizer or main dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cup cooked chicken, shredded
- 1 tablespoon olive oil
- 0.5 cup onion, finely chopped
- 2 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup chicken broth
- 12 small corn tortillas
- 1 cup shredded cheddar cheese optional
- 1 spray or brush vegetable oil for brushing or spraying
Instructions
Preparation Steps
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic, cumin, chili powder, paprika, salt, and pepper; cook for 1 minute until fragrant.
- Add shredded chicken and chicken broth to the skillet. Stir to combine and simmer for 5 minutes, allowing the flavors to meld. Remove from heat and let cool slightly.
- Warm corn tortillas in a dry skillet or microwave to make them pliable. Spoon about 2 tablespoons of chicken mixture onto each tortilla and sprinkle with cheese if using.
- Roll each tortilla tightly around the filling and place seam-side down on the prepared baking sheet.
- Lightly spray or brush taquitos with oil. Bake for 15-20 minutes, or until golden and crispy.
- Let cool slightly before serving. Serve with sour cream, guacamole, or salsa.
Notes
For extra crispiness, spray the taquitos lightly with oil before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.