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Cheesy Chicken Corn Taquitos 🌽🧀
There’s nothing quite like biting into a crispy, golden Cheesy Chicken Corn Taquito that oozes warm, melty cheese and bursts with tender chicken and sweet corn. This recipe combines the perfect balance of textures and flavors to make a snack, appetizer, or even a fun dinner the whole family will love. Whether you’re prepping for a casual weeknight meal, a party, or a cozy weekend snack, these taquitos are simple to make yet incredibly satisfying.
With this step-by-step guide, you’ll learn how to make the crispiest, most flavorful chicken taquitos at home, all while keeping the process easy enough for beginners.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 ½ cups shredded cheddar cheese
- ½ cup cream cheese, softened
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 10–12 small corn tortillas
- 1 tbsp vegetable oil or cooking spray for brushing
- Fresh cilantro, chopped (for garnish)
- Sour cream or guacamole (for serving)
Instructions
- Preheat Oven & Prep Pan
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking. - Prepare the Filling
In a medium bowl, combine shredded chicken, corn, cheddar cheese, cream cheese, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are well incorporated and creamy. - Soften Tortillas
Wrap the corn tortillas in a damp paper towel and microwave for 30–45 seconds. This makes them pliable and prevents cracking when rolling. - Assemble Taquitos
Place 2–3 tablespoons of the filling near one edge of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet. - Brush or Spray for Crispiness
Lightly brush or spray the tops of the rolled taquitos with vegetable oil. This helps them get that golden, crispy exterior without deep frying. - Bake Until Crispy
Bake in the preheated oven for 15–20 minutes, flipping halfway through, until tortillas are golden and crispy and cheese is melted. - Garnish & Serve
Remove from oven and allow to cool for a few minutes. Garnish with chopped cilantro and serve with sour cream or guacamole on the side.
Cheesy Chicken Corn Taquitos
Crispy baked taquitos stuffed with cheesy chicken and sweet corn, perfect as a snack or dinner.
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or grease lightly.
- In a medium bowl, mix shredded chicken, corn, cheddar cheese, cream cheese, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper until well combined.
- Wrap tortillas in a damp paper towel and microwave 30–45 seconds until pliable.
- Place 2–3 tablespoons of filling on each tortilla and roll tightly. Place seam-side down on the baking sheet.
- Brush or spray the tops with vegetable oil.
- Bake 15–20 minutes, flipping halfway, until golden and crispy.
- Garnish with chopped cilantro and serve with sour cream or guacamole.
Notes
Can be made ahead and frozen. Reheat in oven for best crispiness.
Tips for Perfect Taquitos
- Avoid Overfilling: Too much filling can cause the tortillas to split during baking.
- Crispy on All Sides: Flip taquitos halfway through baking to ensure even crispiness.
- Cheese Choices: While cheddar works beautifully, try Monterey Jack, mozzarella, or a Mexican cheese blend for variation.
- Make Ahead: Assemble taquitos and refrigerate for a few hours before baking. They can also be frozen and baked straight from frozen with a few extra minutes in the oven.
Variations to Try
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling.
- Vegetarian Version: Substitute chicken with black beans, diced bell peppers, or roasted sweet potato.
- Extra Crunch: Roll taquitos in crushed tortilla chips or panko breadcrumbs before baking.
Serving Suggestions
These Cheesy Chicken Corn Taquitos are versatile and perfect for multiple occasions:
- Serve as a snack or appetizer with a variety of dips like salsa, guacamole, or chipotle mayo.
- Pair with a fresh side salad for a light weeknight dinner.
- Make a taquito platter for parties or game day gatherings; they’re always a crowd-pleaser!
Fun Facts & Cultural Context
Taquitos, often called “flautas” in Mexico, are traditionally made with corn tortillas filled with beef or chicken and then deep-fried. Baking them at home is a healthier, mess-free alternative that retains the traditional flavors and crunch. Incorporating corn and cheese adds a sweet and savory twist that appeals to both kids and adults alike. This fusion of classic Mexican snack with a cheesy, modern flair makes them an irresistible treat.
Storage & Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze unbaked taquitos on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 5–7 extra minutes.
- Reheating: Reheat in a preheated 375°F oven for 5–7 minutes to bring back crispiness. Avoid microwaving to prevent soggy tortillas.
Why This Recipe Works
- Balanced Texture: The creamy filling with crispy baked tortillas creates a delightful contrast in every bite.
- Simple Ingredients: Everything you need is easily accessible and can be customized to your taste.
- Time-Saving: Using pre-cooked chicken or rotisserie chicken dramatically reduces prep time.
- Crowd-Pleasing: Ideal for family dinners, meal prep, and gatherings—everyone loves a cheesy, handheld snack!
Final Thoughts
Whether you’re craving a comforting snack or a fun dinner for the family, these Cheesy Chicken Corn Taquitos hit all the right notes. They’re easy, flavorful, and versatile—perfect for any occasion. Once you make them, you’ll see why this recipe is a must-have in your go-to collection of quick, delicious meals.
