The pot lid rattles and you know dinner is almost ready.
You spot the float valve pop up and that little hiss from the valve tells you the sealing ring is doing its job. Man, it’s always kinda exciting waiting for that natural release instead of quick releasing pressure.
You remembered to prep everything early so when the pressure cooker’s working, you just chill. This recipe’s gonna be a lifesaver when you’re tight on time but still want something crispy and filling on the table.
What Makes Pressure Cooking Win Every Round
- It’s super fast so you don’t waste your evening.
- Locks in flavors better than most other cooking methods.
- Using the sealing ring right helps keep all that steam tight inside.
- Once the float valve drops, you know it’s safe to open.
- Natural release means your food stays juicy, no drying out.
- Pressure cookers save you from standing over the stove forever.
- Y’all can easily meal prep and freeze meals after pressure cooking.
Everything You Need Lined Up
First, grab your cooking spray. It really helps keep those taquitos crispy without frying.
You’ll use about ¾ cup Greek yogurt or sour cream, whichever you got on hand. Adds a nice creamy tang.
Don’t forget ¼ cup salsa of your choice and a splash of lime juice for brightness.
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
Then comes 2 cups cooked shredded chicken, rotisserie works like a charm, and 1 cup shredded cheddar or Mexican blend cheese.
You can toss in a medium carrot and half a red bell pepper if you want some extra veggies. Salt and pepper to taste, of course.
Finally, you’ll need 18 small corn or flour tortillas and whatever toppings you wanna serve with — cilantro, guacamole, sour cream, salsa, heck just all the extras.
Walking Through Every Single Move
Set that oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spray it lightly.
In a big bowl, mix together Greek yogurt, salsa, lime juice, and all those spices — chili, cumin, onion, garlic powders. You want it nice and smooth.
Stir in the shredded chicken and cheese so it’s evenly coated. This is where the pepper and carrot can jump in too if you’re feeling it.
Heat tortillas for about 20-30 seconds in the microwave to make folding way easier.
Grab about 2 to 3 tablespoons of the chicken mix and spoon on each tortilla. Roll them up tight so they don’t unwrap.
Place each one seam-side down on the baking sheet. Spray tops lightly to get that golden crust.
Bake for 20 to 25 minutes until they look crispy and golden. Let them cool a bit before you dig in.
Easy Tweaks That Make Life Simple
- If you’re short on time, use pre-shredded rotisserie chicken to skip cooking chicken from scratch.
- Wrap rolled taquitos in foil and freeze them before baking. Then just bake straight from frozen, add a few extra mins.
- Swap Greek yogurt for sour cream, they both work for that creamy smother.
- Mix in some canned green chilies or jalapeños if you like it spicy without extra work.
The Flavor Experience Waiting for You
When you bite into these taquitos, you get that perfect crunch on the outside but warm, cheesy, and tangy chicken inside. It’s kinda like your fave Mexican joint, but better 'cause you made it.
The lime juice and salsa add a fresh zing that keeps your taste buds wanting more. Spices bring subtle warmth without burning your mouth, just right for y’all who like flavor without overkill.
Pair ‘em with sour cream or guacamole and you got this whole creamy, crispy deal that feels like a party in your mouth. You’re gonna wanna make these again and again.
How to Store This for Later
If you got leftovers or wanna make a batch ahead, let the taquitos cool completely first.
Wrap ‘em tight in foil or transfer to an airtight container so they don’t get soggy in the fridge.
You can keep them refrigerated for up to 4 days, just reheat in the oven or air fryer to get crispy again.
Want to freeze? Pop the wrapped taquitos in the freezer for up to 2 months. Bake them frozen but add a little extra cook time, about 5-7 minutes.
What People Always Ask Me
- Can I fry these instead of bake? Heck yeah, you can deep fry or pan fry for extra crisp but baking is easier and less messy.
- Can I use flour tortillas instead of corn? Yep, either works fine. Flour are softer but corn give a bit more crunch.
- What if I don’t have Greek yogurt? Just grab sour cream or even plain cream cheese to mix in your filling.
- Do I need to thaw frozen taquitos before baking? Nope, you can bake 'em straight from frozen, just add a few minutes to cooking time.
- How do I avoid soggy taquitos? Heating tortillas before filling helps, plus spraying the tops with cooking spray gives you that crisp.
- Can I add other veggies? Totally! Feel free to add corn, black beans, or finely diced peppers for more color and texture.
Crispy Baked Chicken Taquitos (Easy & Freezer-Friendly!)
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment paper
Ingredients
Main Ingredients
- as needed Cooking spray
- ¾ cup Greek yogurt or sour cream
- ¼ cup Salsa of your choice
- 1 tablespoon Lime juice
- 1 teaspoon Chili powder
- ½ teaspoon Cumin
- ½ teaspoon Onion powder
- ¼ teaspoon Garlic powder
- 2 cups Cooked shredded chicken rotisserie chicken works well
- 1 cup Shredded cheddar cheese or Mexican blend
- 1 medium Carrot optional
- ½ Red bell pepper optional
- to taste Salt
- to taste Black pepper
- 18 Corn or flour tortillas small
Instructions
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment paper and spray lightly.
- In a large bowl, mix Greek yogurt, salsa, lime juice, chili powder, cumin, onion powder, and garlic powder.
- Stir in shredded chicken and cheese. Add optional carrot and bell pepper. Season with salt and pepper.
- Warm tortillas in microwave for 20-30 seconds to soften.
- Spoon 2-3 tablespoon chicken mixture on each tortilla, roll tightly seam-side down.
- Place rolled taquitos on baking sheet. Spray tops with cooking spray.
- Bake for 20-25 minutes until crispy and golden.
- Cool slightly before serving. Serve with toppings like cilantro, guacamole, sour cream, or salsa.
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