(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked shredded chicken 1 cup shredded cheddar or Monterey Jack cheese 1/4 cup cream cheese, softened 2 tablespoons salsa 1 teaspoon taco seasoning 10–12 small flour or corn tortillas 2 tablespoons olive oil or cooking spray
Optional toppings and dips: Sour cream Guacamole Salsa Chopped cilantro
Directions
Preheat the oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper.
In a mixing bowl, combine shredded chicken, cheddar or Monterey Jack cheese, cream cheese, salsa, and taco seasoning. Mix until well blended.
Warm the tortillas slightly to make them pliable and easier to roll.
Spoon about 2 tablespoons of the chicken mixture onto one edge of each tortilla.
Roll the tortilla tightly and place seam-side down on the prepared baking sheet.
Brush lightly with olive oil or spray with cooking spray.
Bake for 15–20 minutes, or until golden brown and crispy.
For frying: Heat about 1 inch of oil in a skillet over medium heat. Fry taquitos seam-side down for 2–3 minutes per side until golden and crisp. Drain on paper towels.
Make them vegetarian by using black beans and corn instead of chicken.
Air fry at 380°F (193°C) for 8–10 minutes for a crispier texture with less oil.
Storage/Reheating
Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 375°F (190°C) for 8–10 minutes or air fry for a few minutes to restore crispiness. Microwaving is possible but may soften the tortillas.
Taquitos freeze well. Place unbaked taquitos on a baking sheet to freeze until solid, then transfer to a freezer-safe container for up to 3 months. Bake directly from frozen, adding 5–7 minutes to the cooking time.
FAQs
Can I use corn tortillas instead of flour?
Yes, corn tortillas are traditional and work well. Warm them first to prevent cracking.
How do I keep taquitos from unrolling?
Place them seam-side down on the baking sheet or secure with a toothpick if frying.
Can I make these ahead of time?
Yes, assemble them ahead and refrigerate for up to 24 hours before cooking.
What’s the best chicken to use?
Cooked shredded chicken breasts or rotisserie chicken both work well.
Are taquitos spicy?
They are mild by default, but you can increase heat with spicy salsa or jalapeños.
Can I air fry them?
Yes, air frying gives them a crispy texture with less oil.
What dips go well with taquitos?
Sour cream, guacamole, salsa, and queso are all excellent options.
How do I prevent tortillas from cracking?
Warm them in the microwave for 15–20 seconds wrapped in a damp paper towel.
Can I make them dairy-free?
Yes, omit the cheese and cream cheese or use dairy-free alternatives.
Can I freeze cooked taquitos?
Yes, let them cool completely before freezing. Reheat in the oven for best texture.
Conclusion
Chicken Taquitos are a crispy, flavorful favorite that’s easy to prepare and always a hit. Whether baked or fried, they deliver satisfying crunch and savory filling in every bite, making them a versatile recipe for any occasion.
Chicken Taquitos are crispy rolled tortillas filled with seasoned shredded chicken and melted cheese, then baked or fried to golden perfection. This easy chicken taquitos recipe is perfect for weeknight dinners, party appetizers, or game-day snacks, offering bold flavor and irresistible crunch in every bite.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Dish
Method:Baking
Cuisine:Mexican-Inspired
Ingredients
2 cups cooked shredded chicken
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup cream cheese, softened
2 tablespoons salsa
1 teaspoon taco seasoning
10–12 small flour or corn tortillas
2 tablespoons olive oil or cooking spray
Optional Toppings & Dips:
Sour cream
Guacamole
Salsa
Chopped cilantro
Instructions
For Baking:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, combine shredded chicken, cheese, cream cheese, salsa, and taco seasoning. Mix well.
Warm tortillas slightly to make them pliable.
Spoon about 2 tablespoons of filling onto one edge of each tortilla.
Roll tightly and place seam-side down on the baking sheet.
Brush lightly with olive oil or spray with cooking spray.
Bake for 15–20 minutes, until golden brown and crispy.
For Frying:
Heat about 1 inch of oil in a skillet over medium heat.
Fry taquitos seam-side down for 2–3 minutes per side until golden and crisp.
Drain on paper towels.
Serve warm with your favorite dips and toppings
Notes
Use rotisserie chicken for convenience.Add diced green chilies or jalapeños for extra heat.Substitute pepper jack cheese for a spicier version.Make vegetarian by replacing chicken with black beans and corn.Air fry at 380°F (193°C) for 8–10 minutes for a crisp texture with less oil.Warm corn tortillas before rolling to prevent cracking.
