Go Back

Cheesy Chicken Corn Taquitos

Crispy baked taquitos stuffed with cheesy chicken and sweet corn, perfect as a snack or dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10 taquitos
Course: Snack
Cuisine: American, Autumn
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups shredded cooked chicken
  • 1 cup corn kernels fresh, frozen, or canned
  • 1.5 cups shredded cheddar cheese
  • 0.5 cup cream cheese softened
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 10-12 corn tortillas
  • 1 tbsp vegetable oil for brushing
Garnish & Serving
  • fresh cilantro, chopped for garnish
  • sour cream or guacamole for serving

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Microwave or stove

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or grease lightly.
  2. 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.
  3. Wrap tortillas in a damp paper towel and microwave 30–45 seconds until pliable.
  4. Place 2–3 tablespoons of filling on each tortilla and roll tightly. Place seam-side down on the baking sheet.
  5. Brush or spray the tops with vegetable oil.
  6. Bake 15–20 minutes, flipping halfway, until golden and crispy.
  7. Garnish with chopped cilantro and serve with sour cream or guacamole.

Notes

Can be made ahead and frozen. Reheat in oven for best crispiness.