Print

Crispy Nacho Chicken Taquitos

nacho chicken taquitos - featured image
Print Recipe

These Crispy Nacho Chicken Taquitos are the ultimate game day appetizer—cheesy, crunchy, and packed with bold nacho flavor. They come together quickly and are perfect for feeding a crowd at your next Super Bowl party or family gathering.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken recommended)
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese (or Monterey Jack/Mexican blend)
  • 1/2 cup canned black beans, drained and rinsed (optional)
  • 1/3 cup drained canned corn or fresh corn kernels (optional)
  • 1/4 cup sliced green onions
  • 1–2 tablespoons chopped pickled jalapeños (to taste, optional)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 12 small flour tortillas (6-inch size; corn tortillas can be used for gluten-free)
  • 2 tablespoons neutral oil (canola or avocado oil, for brushing)
  • Sour cream, salsa, or guacamole for serving (optional)
  • Extra sliced jalapeños and chopped cilantro for garnish (optional)

Instructions

  1. In a large bowl, combine shredded chicken, softened cream cheese, and shredded cheddar cheese. Mix until evenly coated and creamy.
  2. Stir in black beans, corn, green onions, and chopped jalapeños. Mix well. If the filling seems dry, add a tablespoon of sour cream or yogurt.
  3. In a small bowl, whisk together smoked paprika, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Sprinkle the seasoning blend over the chicken mixture and stir until evenly distributed. Taste and adjust seasoning as needed.
  4. Stack tortillas and wrap in a damp paper towel. Microwave for 30 seconds or until warm and pliable. (If using corn tortillas, warm in a skillet for 10-15 seconds per side.)
  5. Spoon 2-3 tablespoons of filling onto the lower third of each tortilla. Roll up tightly and place seam-side down on a prepared baking sheet. Repeat with all tortillas.
  6. Preheat oven to 425°F (220°C). Brush each taquito lightly with oil. Arrange taquitos about 1 inch apart on the baking sheet.
  7. Bake for 18-22 minutes, or until golden brown and crispy. Check at the 15-minute mark and rotate the pan if needed.
  8. Let taquitos cool for 3-5 minutes on the baking sheet. Transfer to a platter and serve with sour cream, salsa, guacamole, and garnish as desired.

Notes

For gluten-free taquitos, use certified gluten-free corn tortillas and warm them before rolling. Don’t overfill the tortillas to prevent bursting. Taquitos can be assembled ahead and baked just before serving. For extra crispiness, bake on a wire rack. Leftovers reheat best in the oven or air fryer. Filling can be customized with extra veggies or made vegetarian by swapping chicken for mushrooms, sweet potato, or more beans.

Nutrition

Keywords: taquitos, nacho chicken, Super Bowl appetizer, game day snacks, Tex-Mex, crowd-pleaser, easy appetizer, baked taquitos, party food

Find it online: https://evabake.com/crispy-nacho-chicken-taquitos-easy-super-bowl-appetizer-for-a-crowd/