Description

Hello, fellow food enthusiasts! 🌮 If you’re on the hunt for a meal that’s bursting with flavor and easy to make, you’re in the right place. Today, I’m excited to share a recipe that’s perfect for weeknight dinners or entertaining guests—Crispy Baked Chicken Taquitos with a Spicy Kick. This dish is a crowd-pleaser, combining tender rotisserie chicken with a blend of spices, all wrapped up in crispy corn tortillas. Let’s dive into this delightful recipe!

Ingredients

Scale

2–3 cups chopped rotisserie chicken
1 1/2 cups shredded Colby-Jack or Monterey Jack cheese
1/2 cup thick and chunky salsa (mild, medium, or hot to your preference)
1/2 tsp salt
1/2 tsp lemon pepper
1/2 tsp cumin
1/2 tsp dark chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
18 corn tortillas
Assorted toppings: sour cream, guacamole, salsa, tomato, queso fresco, lettuce, green onion, etc.

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Instructions

Preheat your oven to 375°F. Start by liberally spraying a large baking sheet with cooking spray and set it aside.
In a medium-size mixing bowl, mix together the chopped chicken, shredded cheese, salsa, salt, lemon pepper, cumin, chili powder, garlic powder, and onion powder. Stir until all the ingredients are well combined, creating a rich, flavorful filling.
Warm the corn tortillas by covering them with a damp paper towel and microwaving for 10-15 seconds. This step makes them more pliable and easier to roll without breaking.
Divide the filling evenly between the tortillas, adding about 2-3 tablespoons of filling to each. Roll each tortilla tightly, jelly roll style, and place them seam-side down on the prepared baking sheet.
Once all the taquitos are rolled, spray them liberally with cooking spray. This will help them achieve a golden, crispy exterior as they bake.
Bake the taquitos for 20 minutes or until they are lightly golden and heated through. Keep an eye on them to avoid over-browning.
Serve immediately with your favorite toppings like sour cream, guacamole, and salsa. Enjoy the delightful crunch and spicy kick!

Notes

Warming the tortillas: This is crucial to prevent the tortillas from cracking when rolling. If you find that your tortillas are still breaking, try warming them a bit longer or use slightly thicker tortillas.
Preventing sogginess: Make sure to spray the taquitos well with cooking spray to help them crisp up in the oven. If you want them even crispier, you can brush them lightly with oil before baking.
Make ahead: You can prepare the filling ahead of time and refrigerate it for up to 2 days, making the assembly process quicker on the day you plan to serve them.