This chicken taquitos recipe is quick, easy, and incredibly versatile. You can use leftover or rotisserie chicken, the filling comes together in minutes, and the taquitos can be baked or fried depending on your preference. They freeze well, making them a perfect make-ahead meal or snack. Plus, they’re fun to dip and enjoy with your favorite toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shredded cooked chicken (rotisserie or leftover)
Flour or corn tortillas
Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Cream cheese (optional, for creamier filling)
Salsa or green chiles (for flavor)
Garlic powder
Onion powder
Ground cumin
Salt and pepper to taste
Olive oil or cooking spray (for baking)
Directions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
In a mixing bowl, combine shredded chicken, shredded cheese, salsa or green chiles, cream cheese (if using), and seasonings. Mix well until fully combined.
Warm tortillas slightly in the microwave or on a skillet to make them pliable.
Place 2–3 tablespoons of the chicken mixture along one edge of each tortilla, then roll it up tightly.
Place rolled taquitos seam-side down on the prepared baking sheet. Lightly brush with olive oil or spray with cooking spray.
Bake for 15–20 minutes or until golden and crispy, turning halfway through if desired for even browning.
Serve warm with salsa, guacamole, sour cream, or your favorite dipping sauce.
Servings and timing
This recipe makes about 12 taquitos, serving 4–6 people depending on portion size. Prep time is approximately 15 minutes, and bake time is 20 minutes, making it ready in about 35 minutes total.
Variations
Use corn tortillas for a gluten-free option or flour tortillas for a softer bite.
Add sautéed onions, peppers, or beans to the filling for extra texture.
Spice it up with jalapeños, chipotle peppers, or hot sauce.
Swap chicken for shredded beef, or a plant-based protein.
Fry the taquitos in oil for a crispier, restaurant-style version.
Storage/Reheating
Store leftover chicken taquitos in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer at 375°F (190°C) for 5–10 minutes until heated through and crisp. For freezing, place uncooked or cooked taquitos in a single layer on a tray until frozen, then transfer to a freezer bag. Reheat directly from frozen, adding a few extra minutes to cook time.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken is perfect for this recipe and saves time in preparation.
Should I use corn or flour tortillas?
Both work, but corn tortillas offer a more traditional flavor and crunch, while flour tortillas are softer and easier to roll.
How do I keep taquitos from unrolling?
Place them seam-side down on the baking sheet and avoid overfilling. You can also secure them with a toothpick if needed.
Can I make these ahead of time?
Yes, assemble the taquitos and refrigerate for up to 24 hours before baking, or freeze them for longer storage.
Can I air fry chicken taquitos?
Absolutely. Air fry at 400°F (200°C) for 7–10 minutes until crispy, flipping halfway through.
How do I prevent the tortillas from cracking?
Warm them before rolling—wrap in a damp paper towel and microwave for 20–30 seconds to make them more pliable.
What dipping sauces go well with chicken taquitos?
Sour cream, guacamole, salsa, queso, and chipotle mayo are all great options.
Are chicken taquitos spicy?
They’re mild by default, but you can adjust the heat by adding spicy salsa, jalapeños, or hot sauce to the filling.
Can I bake them instead of frying?
Yes, baking is healthier and still delivers a crisp texture, especially if you brush or spray them with oil.
How long do they last in the freezer?
Frozen taquitos can last up to 3 months when stored in a freezer-safe container or bag.
Conclusion
Chicken taquitos are a deliciously crispy, cheesy, and flavorful dish that’s easy to make and fun to eat. Whether you bake, fry, or air-fry them, they’re perfect for meals, parties, or snacks. With endless variations and great make-ahead potential, chicken taquitos deserve a spot in your regular rotation.
Chicken taquitos are crispy rolled tortillas filled with flavorful shredded chicken and cheese. Baked or fried to golden perfection, they’re an easy, crowd-pleasing meal or snack, perfect for dipping in salsa, sour cream, or guacamole.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 taquitos
Category:Appetizer
Method:Baking
Cuisine:Mexican
Diet:Low Lactose
Ingredients
2 cups shredded cooked chicken (rotisserie or leftover)
12 small flour or corn tortillas
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
2 oz cream cheese (optional, for a creamier filling)
1/4 cup salsa or green chiles
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
Salt and pepper to taste
Olive oil or cooking spray (for baking)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or grease lightly.
In a bowl, mix shredded chicken, cheese, salsa or green chiles, cream cheese (if using), garlic powder, onion powder, cumin, salt, and pepper until well combined.
Warm tortillas in the microwave or on a skillet to make them pliable.
Spoon 2–3 tablespoons of filling onto one edge of each tortilla and roll tightly.
Place taquitos seam-side down on the baking sheet. Brush lightly with olive oil or spray with cooking spray.
Bake for 15–20 minutes or until golden and crispy, turning once halfway if desired.
Serve warm with your favorite dipping sauces like salsa, sour cream, or guacamole.
Notes
Use corn tortillas for a gluten-free version.Secure taquitos with toothpicks if needed to prevent unrolling.To avoid cracking, warm tortillas before rolling.Add jalapeños or hot sauce to the filling for a spicier version.Fry or air-fry for an extra crispy texture.
