You truly don’t need any fancy gadgets for this recipe, which is part of why I adore it. A good, sturdy baking sheet is key—if yours tends to warp, line it with parchment paper for easier cleanup and to prevent any potential sticking (though foil works in a pinch). I used to skip the parchment, but after a particularly stubborn cheese-cleanup session, I now never do. The brush is for lightly coating the tortillas with oil, which is the secret to that golden, crispy baked shell. If you don’t have a brush, you can very lightly drizzle and rub the oil with your fingers, but a brush gives you the most even, controlled coverage. That’s the difference between crispy and perfectly crispy.
Step-by-Step Instructions
First, let’s make the filling. In your mixing bowl, combine the shredded chicken, salsa, and shredded cheddar. I like to mix it with my hands (clean, of course!) to really ensure every strand of chicken gets coated in that cheesy, saucy goodness. The mixture should be moist but not swimming—if your salsa was particularly juicy, you can drain a tiny bit off. This is also when I add my one “secret” unofficial ingredient: a big pinch of cumin. It just deepens the flavor in a way I love.
Now, for the assembly. Lay a tortilla flat and place a generous scoop of filling just below the center. Fold the bottom edge up over the filling, then fold in the two sides, and roll it up tightly into a burrito shape. Place it seam-side down on your parchment-lined baking sheet. Repeat with the remaining tortillas. Here’s a tip I learned after a filling explosion: don’t overstuff! About ⅓ to ½ cup of filling per large tortilla is the sweet spot. Once they’re all snug on the tray, lightly brush the tops and sides with vegetable or avocado oil. This is what makes them bake up beautifully golden and crisp, not dry and tough.
Finally, the bake. Pop the tray into a preheated 400°F (200°C) oven. I set my timer for 15 minutes, but I start peeking around the 12-minute mark. You’re looking for a deep golden brown and a satisfyingly crisp shell. The first time I made these, I pulled them out too early because they looked done, but they weren’t as crunchy as I wanted. Don’t be afraid of a little color—it equals flavor and texture here. Let them cool for just 5 minutes before serving; the filling is molten lava hot straight from the oven!
Pro Tips for Best Results
The single best tip I can give you is to ensure your tortillas are pliable. Nothing is more frustrating than a tortilla cracking as you roll. I warm mine for 15-20 seconds in a damp paper towel in the microwave, or I quickly heat them one at a time in a dry skillet. This makes them stretchy and easy to work with, creating a tight roll that holds its shape beautifully in the oven. I’ve tried skipping this step, and it’s a night-and-day difference in both ease and final presentation.
(See the next page below to continue…)