Crispy Chicken Taquitos with Corn Tortillas

Crispy, cheesy homemade chicken taquitos made with corn tortillas. Baked to perfection, freezer-friendly, and family approved.

Prep time

20 minutes

Cook time

40 minutes

Total time

1 hour

Yield

9 servings (18 taquitos)

Ingredients

¾ pound shredded cooked chicken

1 (15 oz) can black beans, drained and rinsed

1 (10 oz) can diced tomatoes with green chile peppers, drained

1 (4 oz) can diced green chiles, drained

1 tsp ground cumin

½ tsp chili powder

½ tsp salt

½ tsp minced garlic

1 cup shredded Mexican cheese blend

18 (6-inch) corn tortillas

Cooking spray

Instructions

1. Step 1: Preheat oven to 350°F (175°C).
2. Step 2: Combine chicken, beans, tomatoes, chiles, and spices in saucepan. Heat 5–10 minutes.
3. Step 3: Stir in cheese and cook 2–3 minutes until melted.
4. Step 4: Warm tortillas in microwave under damp towel for 30 seconds.
5. Step 5: Spoon 2–3 tbsp filling into each tortilla and roll tightly.
6. Step 6: Place seam-side down on baking sheet and spray with cooking spray.
7. Step 7: Bake 30 minutes or until golden and crispy.

Notes

Store in fridge for 4 days or freeze up to 3 months.

Reheat in air fryer for best crisp.