These Chicken Taquitos are the ultimate combination of crunchy, savory, and cheesy. They’re quick to make, freezer-friendly, and customizable to suit your taste. Whether you’re looking for a crowd-pleasing game day snack or a weeknight dinner solution, this recipe delivers every time. Plus, they can be baked for a lighter option or fried for that irresistible crunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shredded cooked chicken (rotisserie chicken works great)
Cream cheese
Shredded cheddar or Mexican blend cheese
Salsa or diced green chiles
Garlic powder
Onion powder
Ground cumin
Chili powder
Salt and pepper to taste
Small flour or corn tortillas
Cooking spray or oil (for baking or frying)
Directions
Preheat your oven to 425°F (220°C) or heat oil in a large skillet if frying.
In a large mixing bowl, combine the shredded chicken, cream cheese, shredded cheese, salsa or green chiles, and spices. Mix until well combined.
Warm the tortillas slightly to make them pliable.
Spoon about 2 tablespoons of the chicken mixture onto the lower third of each tortilla and roll tightly.
Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper if baking.
Lightly spray with cooking spray or brush with oil for extra crispiness.
Bake for 15-20 minutes, or until golden and crispy. If frying, cook in hot oil for 2-3 minutes per side until golden brown.
Serve hot with salsa, sour cream, or guacamole.
Servings and timing
This recipe makes approximately 12 taquitos and serves 4 people. Prep time is about 15 minutes, and cook time is 20 minutes.
Variations
Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling for extra heat.
Vegetarian: Swap chicken for black beans, corn, and more cheese.
Buffalo Style: Mix buffalo sauce into the chicken and serve with ranch or blue cheese.
BBQ Twist: Use shredded BBQ chicken and cheddar cheese for a smoky variation.
Breakfast Taquitos: Use scrambled eggs, and cheese for a morning treat.
Storage/Reheating
Store leftover taquitos in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them on a baking sheet before transferring to a freezer-safe bag for up to 2 months.
To reheat, bake at 375°F (190°C) for 10-15 minutes or until heated through and crispy. You can also air-fry them at 375°F for 5-7 minutes. Avoid microwaving, as it can make them soggy.
FAQs
What’s the best chicken to use for chicken taquitos?
Shredded rotisserie chicken is convenient and flavorful, but you can also use any leftover cooked chicken, poached chicken breasts, or even canned chicken in a pinch.
Can I make these taquitos ahead of time?
Yes, you can assemble the taquitos ahead of time and refrigerate them for up to 24 hours before baking or frying. You can also freeze them uncooked for later use.
Are chicken taquitos gluten-free?
They can be gluten-free if you use corn tortillas instead of flour tortillas. Always check the labels to ensure the tortillas are certified gluten-free.
Can I bake instead of fry the taquitos?
Absolutely. Baking is a healthier option and still results in crispy taquitos when lightly brushed or sprayed with oil.
How do I keep taquitos from unrolling?
Make sure to place them seam-side down on the baking sheet and pack them closely together. Warming the tortillas slightly also helps them stay rolled.
What dipping sauces go well with chicken taquitos?
Popular dips include salsa, guacamole, sour cream, queso, or a cilantro-lime crema.
Can I add vegetables to the filling?
Yes, finely chopped bell peppers, onions, or spinach can be added to the filling for extra flavor and nutrition.
How do I prevent soggy taquitos?
If baking, make sure not to overfill them, and use a high oven temperature to help crisp them up. If frying, ensure the oil is hot enough before adding the taquitos.
Can I air-fry taquitos?
Yes, air-frying is a great method. Preheat your air fryer to 375°F and cook for 7-10 minutes, turning halfway through.
What’s the difference between flautas and taquitos?
Flautas are typically made with flour tortillas and are often larger, while taquitos are usually smaller and made with corn tortillas. However, the terms are sometimes used interchangeably.
Conclusion
Chicken Taquitos are an easy, versatile, and flavorful dish that’s perfect for any occasion. Whether you’re feeding a crowd or just craving a crunchy, cheesy snack, this recipe is sure to satisfy. Try them baked or fried, customize with your favorite fillings, and enjoy them fresh or from the freezer. They’re guaranteed to become a regular favorite in your kitchen.
Chicken Taquitos are crispy rolled tortillas filled with seasoned shredded chicken and cheese, then baked or fried to perfection. They’re a versatile and satisfying snack, appetizer, or main dish for any occasion.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 taquitos (4 servings)
Category:Appetizer, Main Dish
Method:Baking or Frying
Cuisine:Mexican-Inspired
Diet:Gluten Free
Ingredients
2 cups shredded cooked chicken (rotisserie or leftover)
4 oz cream cheese, softened
1 cup shredded cheddar or Mexican blend cheese
1/4 cup salsa or diced green chiles
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
12 small flour or corn tortillas
Cooking spray or oil (for baking or frying)
Instructions
Preheat oven to 425°F (220°C), or heat oil in a skillet for frying.
In a large bowl, combine shredded chicken, cream cheese, shredded cheese, salsa or green chiles, and all spices. Mix well.
Warm tortillas slightly to make them pliable.
Spoon about 2 tablespoons of filling onto the lower third of each tortilla and roll tightly.
Place rolled taquitos seam-side down on a baking sheet lined with parchment paper. Spray or brush with oil for crispiness.
Bake for 15–20 minutes until golden and crisp, or fry for 2–3 minutes per side until golden brown.
Serve hot with salsa, sour cream, guacamole, or your favorite dipping sauce.
Notes
Use corn tortillas for a gluten-free version (check label to confirm).To prevent unrolling, place seam-side down and keep tortillas warm and flexible.Freeze uncooked taquitos in a single layer, then transfer to a bag for longer storage.Reheat in oven or air fryer to maintain crispiness—avoid microwaving.Add chopped veggies like bell peppers or spinach to the filling for extra nutrition.
