Chicken Taquitos are quick to prepare and incredibly versatile. You can use rotisserie chicken, leftover cooked chicken, or make it fresh. They’re freezer-friendly, kid-approved, and great for dipping in salsa, guacamole, or sour cream. Whether you bake or fry them, the result is a crispy, cheesy, and satisfying bite every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked shredded chicken (rotisserie or homemade)
Cream cheese (softened)
Shredded cheese (cheddar, Monterey Jack, or a blend)
Salsa or green chiles
Garlic powder
Onion powder
Cumin
Salt and pepper
Corn or flour tortillas
Cooking spray or oil (for baking or frying)
Directions
Preheat your oven (if baking) and prepare a baking sheet with parchment paper or lightly greased foil.
In a mixing bowl, combine shredded chicken, cream cheese, shredded cheese, salsa or green chiles, and seasonings.
Warm tortillas briefly to make them pliable.
Place a spoonful of the chicken mixture near the edge of each tortilla, roll tightly, and place seam-side down on the baking sheet.
Lightly spray or brush the taquitos with oil.
Bake until golden and crispy, about 15–20 minutes, or fry in hot oil until golden brown and crispy.
Let cool slightly before serving with your favorite dips.
Servings and timing
This recipe yields about 12 taquitos. Prep time is around 15 minutes, and bake time is 15–20 minutes (or 5–7 minutes if frying). Total time is approximately 30–35 minutes.
Variations
Spicy version: Add diced jalapeños or hot sauce to the filling.
Buffalo chicken taquitos: Mix shredded chicken with buffalo sauce and blue cheese.
BBQ chicken taquitos: Swap salsa for BBQ sauce and add red onions.
Vegetarian: Use black beans, cheese, and sautéed vegetables instead of chicken.
Breakfast taquitos: Fill with scrambled eggs, cheese,.
Storage/Reheating
Store leftover taquitos in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375°F for 10 minutes or until crispy, or air fry at 350°F for 5 minutes. To freeze, arrange uncooked taquitos on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cook time.
FAQs
Can I use flour tortillas instead of corn?
Yes, both work well. Flour tortillas are softer and easier to roll, while corn gives a more traditional texture.
How do I keep taquitos from unrolling while baking?
Place them seam-side down on the baking sheet, and make sure the tortillas are warm and pliable before rolling.
Can I make taquitos ahead of time?
Yes, you can assemble them ahead and refrigerate or freeze before baking or frying.
What’s the best chicken to use?
Shredded rotisserie chicken is quick and flavorful, but any cooked chicken works—boiled, grilled, or leftover.
Can I air fry taquitos?
Absolutely. Air fry at 375°F for 6–8 minutes, flipping halfway through, until crispy and golden.
What dips go well with taquitos?
Serve with salsa, guacamole, sour cream, queso, or a creamy cilantro-lime sauce.
How do I prevent soggy taquitos when reheating?
Reheat in the oven or air fryer instead of the microwave to maintain crispiness.
Can I bake frozen taquitos?
Yes, bake at 400°F for 20–25 minutes until hot and crispy, flipping halfway through.
Are taquitos gluten-free?
If made with corn tortillas, they can be gluten-free—just check that all ingredients, especially the tortillas, are labeled gluten-free.
How can I make them extra crispy?
Brush lightly with oil and bake at high heat, or fry in hot oil until golden brown and crisp.
Conclusion
Chicken Taquitos are a simple yet flavorful meal or snack that’s crispy on the outside and packed with cheesy chicken goodness on the inside. Easy to make, customizable, and loved by all ages, they’re perfect for any occasion. Whether you bake, fry, or air fry them, these taquitos are bound to become a go-to favorite in your kitchen.
Chicken Taquitos are crispy, cheesy rolled tortillas filled with seasoned shredded chicken and baked or fried to golden perfection. Easy to prepare and endlessly versatile, they’re perfect for dipping, snacking, or serving as a fun meal.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 taquitos
Category:Appetizer
Method:Baking or Frying
Cuisine:Mexican
Diet:Gluten Free
Ingredients
2 cups cooked shredded chicken (rotisserie or homemade)
4 oz cream cheese, softened
1 cup shredded cheese (cheddar, Monterey Jack, or blend)
1/4 cup salsa or canned green chiles
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
Salt and pepper, to taste
12 small corn or flour tortillas
Cooking spray or oil (for baking or frying)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine shredded chicken, cream cheese, shredded cheese, salsa or green chiles, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
Warm tortillas briefly in the microwave or on a skillet to make them pliable.
Place about 2 tablespoons of the chicken mixture near the edge of each tortilla. Roll tightly and place seam-side down on the baking sheet.
Lightly spray or brush the tops with oil.
Bake for 15–20 minutes, or until golden and crispy. Alternatively, fry in hot oil for 5–7 minutes until golden and crisp.
Let cool slightly before serving. Serve with salsa, guacamole, or sour cream.
Notes
Use flour tortillas for easier rolling; corn gives a more traditional flavor.Add diced jalapeños or hot sauce for a spicy twist.Freeze uncooked taquitos and bake from frozen—just add a few extra minutes.Air fry at 375°F for 6–8 minutes for extra crispiness.Reheat in oven or air fryer to maintain crisp texture.
