Baked Nashville Hot Chicken Taquitos
Crispy baked chicken taquitos made with seasoned chicken breast, my Kickin' Chicken Blend and a creamy buffalo-style filling with pepper jack and cream cheese. Rolled in corn tortillas and baked until golden and crispy, these are packed with flavor and perfect for an easy dinner, appetizer, or game day snack.
Equipment
- Mixing Bowl
Ingredients
For the chicken:
- 2-3 Boneless skinless chicken breasts sliced thinly
- 2 tbsp Kickin' Chicken Blend
- 1 tbsp Olive oil
For the taquitos:
- 2 cups Pepper jack cheese shredded
- 4 oz. Cream cheese softened
- 1 tsp Kickin' Chicken Blend
- 1/4 cup Hot sauce like Frank's Red Hot
- 15-18 Corn tortillas, white or yellow warmed slightly
- Olive oil for brushing
- Ranch or blue cheese for dipping
Instructions
- In a mixing bowl combine thin sliced chicken breasts with olive oil and seasoning, mix well to combine. Bake chicken in a 400 degree F oven for 15-25 minutes or until the chicken reaches an internal temperature of 165 F.2-3 Boneless skinless chicken breasts, 1 tbsp Olive oil, 2 tbsp Kickin' Chicken Blend
- Let chicken rest for a few minutes before dicing into small pieces.
- In a large mixing bowl combine chopped chicken, cream cheese, hot sauce, seasoning, and pepper jack cheese. Make sure cream cheese is evenly mixed in.2 cups Pepper jack cheese, 4 oz. Cream cheese, 1 tsp Kickin' Chicken Blend, 1/4 cup Hot sauce
- Warm corn tortillas for a few seconds in the microwave (15-30 seconds), you want these softened a bit so they do not tear when rolling. Fill each tortilla with 2-3 tablespoons of the chicken mixture, don't over fill. Gently roll tortillas, placing them seam side down on a sheet pan. Repeat until all of the filling has been used.15-18 Corn tortillas, white or yellow
- Use a silicone brush to brush each taquito lightly with olive oil. Bake at 400 degrees F for 12-15 minutes or until tortillas are nice and crispy. These can also be air fried. Serve warm with your favorite ranch or blue cheese dressing.Olive oil
Notes
- Use rotisserie chicken for a shortcut: Skip cooking the chicken and mix shredded rotisserie chicken with the filling for a faster option.
- Warm your tortillas first: Corn tortillas can crack when rolling. Warm them in the microwave or a skillet to make them more flexible.
- Don’t overfill: A couple tablespoons of filling is perfect!
- Bake until deeply golden: The crispier they get, the better the texture. Don’t pull them too early!
- Air fryer option: Cook at 400°F for about 8–10 minutes, flipping halfway, until crispy.
- Adjust the heat: Use more or less buffalo sauce depending on how spicy you want them.
- Freezer-friendly: Freeze before baking, then bake straight from frozen at 400°F, adding extra time until heated through and crispy.
Nutrition
Serving: 1taquitoCalories: 174kcalCarbohydrates: 12gProtein: 12gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 40mgSodium: 292mgPotassium: 182mgFiber: 2gSugar: 1gVitamin A: 229IUVitamin C: 0.4mgCalcium: 143mgIron: 1mg