Chicken Taquitos Recipe

Cooked chicken: Shredded chicken provides the main protein and base for the filling.

Cheddar cheese: Adds a rich, creamy texture and flavor to the filling.

Garlic powder: Enhances the overall flavor with a subtle garlic taste.

Cumin: Adds a warm, earthy flavor that is characteristic of many Mexican dishes.

Chili powder: Brings a mild heat and depth of flavor to the filling.

Corn tortillas: Essential for wrapping the filling and achieving the classic taquito texture.

Vegetable oil: Used to brush the taquitos before baking, ensuring they become crispy and golden.

To ensure your corn tortillas don't crack when rolling, make sure to warm them properly. Heat each tortilla in a skillet over medium heat for about 20-30 seconds on each side until they become pliable. This step is crucial as it makes the tortillas more flexible and easier to roll without breaking.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable replacement.

• cooked chicken - Substitute with shredded jackfruit: For a vegetarian option, jackfruit mimics the texture of shredded chicken.

• cheddar cheese - Substitute with monterey jack cheese: Monterey Jack melts well and has a mild flavor that complements the spices.

• cheddar cheese - Substitute with vegan cheese: For a dairy-free option, vegan cheese provides a similar texture and flavor.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more robust flavor, though you may need to adjust the quantity.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor if garlic is unavailable.

• cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but can still provide an earthy note.

• cumin - Substitute with taco seasoning: Taco seasoning often contains cumin along with other complementary spices.

• chili powder - Substitute with paprika: Paprika provides a milder heat and a similar color to chili powder.

• chili powder - Substitute with cayenne pepper: Cayenne pepper is spicier, so use it sparingly to achieve the desired heat level.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, making them easier to roll.

• corn tortillas - Substitute with lettuce leaves: For a low-carb option, lettuce leaves can be used to wrap the filling.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative with a distinct flavor.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and is a good option for frying.

• Allow the chicken taquitos to cool completely before storing. This helps prevent condensation, which can make them soggy.
• For short-term storage, place the taquitos in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 3 days.
• To freeze, arrange the taquitos in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours, or until the taquitos are firm. This prevents them from sticking together.
• Once frozen, transfer the taquitos to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• Reheat refrigerated taquitos by placing them on a baking sheet and warming them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• For frozen taquitos, preheat your oven to 375°F (190°C). Place the taquitos on a baking sheet and bake for 20-25 minutes, or until they are crispy and heated through.
• If you prefer using a microwave, place the taquitos on a microwave-safe plate. Cover with a damp paper towel and heat on high for 1-2 minutes for refrigerated taquitos, or 3-4 minutes for frozen ones. Note that microwaving may result in a less crispy texture.
• To maintain the crispiness, consider reheating in an air fryer at 350°F (175°C) for 5-7 minutes, checking halfway through.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover chicken taquitos on a baking sheet lined with parchment paper.
  3. Lightly brush or spray the taquitos with a bit of vegetable oil to help them crisp up.
  4. Bake for 10-15 minutes, or until they are heated through and the edges are crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the chicken taquitos in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the chicken taquitos in the skillet and cook for about 2-3 minutes on each side, or until they are heated through and crispy.

• Microwave Method:

  1. Place the chicken taquitos on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent them from drying out.
  3. Microwave on high for 1-2 minutes, or until they are heated through. Note: This method may not keep the taquitos as crispy as other methods.

• Oven: Used to bake the taquitos until they are golden and crispy.

• Mixing bowl: Used to combine the shredded chicken, cheese, garlic powder, cumin, and chili powder.

• Skillet: Used to warm the tortillas until they are pliable.

• Baking sheet: Used to place the rolled taquitos on for baking.

• Brush: Used to apply vegetable oil to the taquitos before baking.

• Measuring spoons: Used to measure out the garlic powder, cumin, and chili powder.

• Measuring cups: Used to measure the shredded chicken and cheese.

• Tongs: Used to handle the tortillas while warming them in the skillet.

• Spatula: Used to help roll the taquitos tightly.

Prepare the filling ahead: Mix the shredded chicken, cheese, and spices the night before to save time on the day of cooking.

Use pre-cooked chicken: Buy rotisserie chicken or use leftover cooked chicken to skip the cooking step.

Microwave tortillas: Warm the corn tortillas in the microwave for 20-30 seconds instead of using a skillet.

Batch bake: Double the recipe and freeze extra taquitos for a quick meal later.

Line the baking sheet: Use parchment paper to reduce cleanup time.