This recipe for crispy chicken taquitos has been in heavy rotation at my house since the first brisk autumn evening I assembled them for a casual get-together. I discovered the magic of combining shredded rotisserie chicken with a touch of cream cheese and bold spices one rainy weekend when I wanted something fast, flavorful, and portable. What I love most is how the filling stays moist and flavorful while the tortilla becomes impossibly crisp in the oven. They are simple enough for a weeknight meal yet impressive enough for a crowd.

Every bite balances creamy tang from the softened cream cheese with the smoky warmth of chili powder and cumin, and a little salsa brightens everything. The outside achieves a satisfying crunch without deep-frying, which was a revelation the first time I baked them on a hot sheet and finished them under the broiler for a minute. My family calls these the ultimate comfort appetizer and my friends keep asking for the recipe at every potluck.

Ingredients

• Cooked shredded chicken (2 cups): Rotisserie chicken is my go-to because it is juicy and well-seasoned; remove skin and shred with forks for even texture. If using leftover roasted chicken, aim for about 10 to 12 ounces cooked and shred finely so it packs neatly into tortillas.
• Cream cheese (4 ounces): Use full-fat block cream cheese like Philadelphia for binding and creaminess; soften at room temperature for easier mixing and smoother filling.
• Shredded cheddar or Mexican blend (1/2 cup): A sharper cheddar brings tang; a Mexican blend adds melty texture. Pre-shredded cheese is convenient, but freshly shredded melts better.
• Salsa (1/4 cup): Choose mild or spicy depending on preference. A chunky style adds texture; salsa verde gives a brighter, tangy profile.
• Spices: 1/2 teaspoon each garlic powder, chili powder and cumin — these create smoky, aromatic depth. Add a pinch more if you like heat.
• Salt and black pepper: Season to taste; about 1/4 teaspoon salt is a good starting point when using rotisserie chicken.
• Tortillas (8 small): Small flour or corn tortillas both work; flour crisps slightly more while corn gives a traditional flavor. Warm tortillas briefly to prevent cracking when rolling.
• Cooking spray or oil: Use a neutral oil for brushing or an oil spray to promote even browning and an extra-crispy shell.

Instructions

Prepare the oven and pan:Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat and, if you have one, place an oven-safe wire rack on the sheet for airflow and extra crispness. If you prefer direct contact crisping, skip the rack and brush the tortillas with oil directly on the sheet.Mix the filling:In a large bowl, combine 2 cups cooked shredded chicken, 4 ounces softened cream cheese, 1/2 cup shredded cheese, 1/4 cup salsa, 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, and salt and black pepper to taste. Use a fork or spatula to mash the cream cheese into the chicken until evenly coated; the mixture should be moist but not runny. Taste and adjust seasoning.Warm and fill tortillas:Warm tortillas in the microwave covered with a damp paper towel for about 15 to 20 seconds to make them pliable. Place about 2 to 3 tablespoons of filling on one side of each tortilla, spread into a line, and roll tightly. Work briskly so the tortillas remain warm and flexible.Arrange and oil:Place each rolled taquito seam-side down on the prepared baking sheet or rack. Lightly brush with oil or spray with cooking spray to encourage even browning. Leave a small gap between rolls for hot air circulation.Bake and finish:Bake at 425 F for 15 to 20 minutes until golden brown and crisp. For an extra-crispy finish, broil on high for 1 to 2 minutes, watching closely to avoid burning. Remove and rest for 2 minutes before serving so the filling firms up slightly.

Storage Tips

Store cooled taquitos in an airtight container in the refrigerator for up to 3 days. For maximum crispness on reheating, place them on a baking sheet in a preheated 375 F oven for 8 to 10 minutes, then broil for 30 to 60 seconds if desired. If freezing, freeze unbaked taquitos on a tray until solid, then transfer to a freezer bag. Bake from frozen at 425 F for 20 to 25 minutes, flipping once halfway through for even browning. Avoid storing in a sealed container while still warm to prevent sogginess.

Ingredient Substitutions

If you need to swap ingredients, try Greek yogurt thinned with a little lime juice in place of cream cheese for a tangy, lighter filling — use about 1/3 cup Greek yogurt plus 1 tablespoon cream cheese for structure. For dairy-free, use a vegan cream cheese and a dairy-free shredded cheese alternative; texture will be slightly different but still tasty. Shredded rotisserie turkey works in place of chicken, and canned green chiles or chipotle in adobo can replace salsa for a smokier profile. If corn tortillas crack, warm them a touch longer or wrap in a clean kitchen towel while heating.

Serving Suggestions

Serve hot with bowls of sour cream, guacamole, chopped cilantro, lime wedges, and extra shredded cheese. For a party platter, add pickled red onions, sliced jalapeños, and a simple cabbage slaw dressed with lime and a pinch of sugar. They pair well with Mexican rice or a crisp green salad for a more complete meal. Garnish with a sprinkle of crumbled queso fresco for an authentic touch.

Cultural Background

Taquitos are a handheld favorite often associated with Mexican and Tex-Mex cooking; the word literally means "small tacos." Rolled and fried versions trace back to street food traditions and family kitchens where leftovers were transformed into portable snacks. Baking is a modern adaptation that preserves the essence of the classic while making it more approachable for home cooks who prefer lighter techniques. Regional variations include flautas, which are generally longer and sometimes fried until extra-crisp.

Seasonal Adaptations

Adjust the filling seasonally: in summer add grilled corn and diced roasted peppers for brightness; in fall incorporate diced roasted sweet potato and smoked paprika for earthiness. Around holidays, swap in leftover Thanksgiving turkey and add a spoon of cranberry salsa for a festive twist. Herbs like cilantro or scallions can be switched out for chives or parsley when cilantro is out of season.

Meal Prep Tips

For efficient meal prep, mix the filling and store it in an airtight container in the fridge for up to 2 days. Warm tortillas and assemble taquitos on a tray, cover tightly, and bake when ready. For grab-and-go lunches, bake a double batch and freeze individually wrapped portions; reheat in the oven or air fryer to restore crispness. Label freezer bags with baking instructions so reheating is foolproof later.

These taquitos are the kind of recipe that rewards small refinements: try different salsas, test a minute or two under the broiler for perfect color, and adjust spice levels to your household preferences. Whenever I make them for company, the tray disappears fast — and that simple pleasure is why I keep making them.