These crispy baked taquitos are a fast way to use leftover chicken. They are ready in less than half an hour. We also share a simple salsa recipe you can make with pantry items, but any store‑bought salsa works too.
Pro Tip: Warm the corn tortillas in the microwave with a damp paper towel. This makes them soft and easy to roll.
Active time: 15 minutes | Total time: 30 minutes (oven) / 25 minutes (air fryer)
Chicken Taquitos with Salsa
Ingredients
- Cooking spray
- 1 cup (242 g) fire‑roasted diced tomatoes, with juice
- ¼ cup (40 g) red onion, coarsely chopped
- 2 Tbsp cilantro, chopped (optional)
- 1 medium garlic clove, peeled
- ½ jalapeño, seeded and chopped
- 1 tsp lime juice or white‑wine vinegar
- ¼ tsp ground cumin
- ¼ tsp salt
- 2 cups (285 g) cooked chicken breast, shredded
- ½ cup (57 g) cheddar cheese, shredded
- 8 corn tortillas (6‑inch)
- 1 Tbsp olive oil
Directions
- Preheat the oven to 425°F (218°C) and line a baking sheet with foil. Lightly spray with cooking spray. Or, preheat an air fryer to 400°F (204°C).
- Make the salsa: place tomatoes, onion, cilantro (if using), garlic, jalapeño, lime juice, cumin and salt in a food processor. Pulse until mostly smooth. Transfer to a bowl.
- In a medium bowl, mix shredded chicken, cheddar cheese and ¼ cup of the salsa.
- Wrap the tortillas in a damp paper towel. Microwave on high for about 1 minute, until they are soft.
- Spread about ¼ cup of the chicken mixture onto each tortilla, roll tightly, and place seam‑side down on the prepared sheet. Lightly brush or spray each roll with olive oil.
- Oven method: Bake for 15 minutes, turning halfway, until the taquitos are golden and crisp.
- Air‑fryer method: Arrange in a single layer in the basket. Cook 8–10 minutes, turning halfway, until crisp and golden.
- Serve the hot taquitos with the remaining salsa on the side.
Serves: 4 (2 taquitos and about ¼ cup salsa per person)
Nutrition (per serving): 253 calories, 8 g total fat, 17 g protein, 28 g carbs, 699 mg sodium.