Jake's Crispy Sheet-Pan Chicken Taquitos

• 12 cups cooked shredded chicken
• 24 ounces cream cheese, softened
• 31 cup cheddar cheese, shredded
• 42 tablespoons taco seasoning
• 512 corn tortillas
• 62 tablespoons vegetable oil
• 70 for serving salsa or hot sauce

1. 1

   Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This is key for easy cleanup and preventing sticking.

2. 2

   In a medium bowl, combine the shredded chicken, softened cream cheese, shredded cheddar, and taco seasoning. Mix until everything is well incorporated and the mixture looks creamy and uniform.

3. 3

   Warm the corn tortillas. You can do this in the microwave for 15-20 seconds for a stack of 4-5, or quickly pan-fry them for 10 seconds per side. They need to be pliable, or they'll crack when you roll them. Don't skip this step – a cracked tortilla is a sad tortilla.

4. 4

   Lay out a warm tortilla. Spoon about 2 tablespoons of the chicken mixture in a line across the center of the tortilla. Roll it up tightly, starting from one edge.

5. 5

   Place the rolled taquito seam-side down on the prepared sheet pan. Repeat with the remaining tortillas and filling, arranging them in a single layer without crowding.

6. 6

   Brush or spray the tops of the taquitos with vegetable oil. This gives them that beautiful golden crispness. If you skip this, they'll be dry and pale, not crunchy.

7. 7

   Bake for 15-20 minutes, or until the taquitos are golden brown and crisp to the touch. You want to see those edges getting slightly darker and the whole thing firming up.

8. 8

   Serve immediately with your favorite salsa or hot sauce. No need for fancy garnishes here, just dip and enjoy.

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