Why You’ll Love This Recipe
Chicken Taquitos are flavorful, easy to make, and super satisfying. Whether you bake them for a healthier version or fry them for extra crispiness, they come out delicious every time. They’re freezer-friendly, great for meal prep, and an excellent way to use up leftover chicken. Plus, their crunchy exterior and cheesy interior make them a favorite for both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Shredded cooked chicken (rotisserie or leftover works great)
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Cream cheese or sour cream (optional, for creamier filling)
- Garlic powder
- Onion powder
- Cumin
- Chili powder or paprika
- Salt and pepper
- Corn or flour tortillas
- Oil (for brushing or frying)
- Optional toppings: chopped cilantro, diced tomatoes, jalapeños, sour cream, salsa, guacamole
Directions
- Preheat oven to 425°F (220°C), or heat oil in a skillet if frying.
- In a large bowl, mix shredded chicken with cheese, cream cheese (if using), and seasonings until fully combined.
- Warm tortillas slightly in the microwave or on a skillet until soft and pliable.
- Place 2–3 tablespoons of the chicken mixture in the center of each tortilla and roll tightly.
- For baking: Place rolled taquitos seam side down on a greased or parchment-lined baking sheet. Brush lightly with oil. Bake for 15–20 minutes, or until golden and crisp.
- For frying: Fry taquitos in hot oil seam side down for 2–3 minutes per side, or until crispy and golden.
- Let cool slightly and serve with your favorite dips and toppings.
Servings and timing
This recipe makes about 10–12 taquitos.
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Variations
- Spicy Chicken: Add chopped jalapeños or hot sauce to the filling.
- BBQ Taquitos: Mix in BBQ sauce with the chicken and cheese.
- Buffalo Style: Toss chicken with buffalo sauce and serve with ranch or blue cheese.
- Vegetarian Version: Substitute chicken with black beans, corn, and sautéed peppers.
- Air Fryer Option: Cook taquitos at 400°F (200°C) in an air fryer for 8–10 minutes, flipping halfway.
Storage/Reheating
Store leftover taquitos in an airtight container in the refrigerator for up to 4 days.
To reheat, bake or air fry at 375°F (190°C) for 5–7 minutes until crisp and heated through.
To freeze, place uncooked taquitos on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen at 425°F (220°C) for 20–25 minutes.
FAQs
Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves time.
What’s the best tortilla to use?
Corn tortillas are traditional, but flour tortillas also work and are easier to roll.
Can I make them ahead of time?
Yes, assemble the taquitos and refrigerate or freeze them until ready to bake or fry.
How do I keep the tortillas from cracking?
Warm them before rolling so they become more pliable and easier to work with.
Can I bake instead of fry?
Absolutely. Baking makes them healthier and still crispy if brushed with oil.
Can I add vegetables to the filling?
Yes, try sautéed onions, bell peppers, or corn for added flavor and texture.
Are chicken taquitos gluten-free?
Use gluten-free corn tortillas and check seasonings and toppings to ensure they’re gluten-free.
How do I keep them crispy?
Bake or fry at high heat and serve immediately. Reheat in an oven or air fryer, not the microwave.
What dips go well with taquitos?
Salsa, sour cream, guacamole, queso, or chipotle mayo all work wonderfully.
Can I use ground chicken instead?
Yes, just cook it and season it before mixing with cheese and rolling into tortillas.
Conclusion
Chicken Taquitos are a crispy, cheesy, and flavor-packed favorite that’s perfect for any meal or gathering. Whether baked or fried, they deliver bold taste and satisfying crunch in every bite. Easy to make, freezer-friendly, and loved by all ages—this is one recipe you’ll come back to again and again.
PrintChicken Taquitos
Chicken Taquitos are crispy rolled tortillas filled with seasoned shredded chicken and cheese, baked or fried until golden brown. They’re perfect as a snack, appetizer, or quick meal served with your favorite dips.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Yield: 10–12 taquitos
- Category: Appetizer
- Method: Baked or Fried
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 2 cups shredded cooked chicken
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/4 cup cream cheese or sour cream (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp chili powder or paprika
- Salt and pepper, to taste
- 10–12 corn or flour tortillas
- 2 tbsp oil (for brushing or frying)
- Optional toppings: chopped cilantro, diced tomatoes, jalapeños, sour cream, salsa, guacamole
Instructions
- Preheat oven to 425°F (220°C), or heat oil in a skillet for frying.
- In a bowl, mix shredded chicken, cheese, cream cheese (if using), and seasonings until well combined.
- Warm tortillas until soft and pliable.
- Place 2–3 tablespoons of filling on each tortilla and roll tightly.
- For baking: Arrange taquitos seam side down on a greased or lined baking sheet. Brush with oil and bake for 15–20 minutes until crispy and golden.
- For frying: Fry taquitos seam side down in hot oil for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- Let cool slightly and serve with your favorite toppings and dips.
Notes
- Warm tortillas before rolling to prevent cracking.
- Use leftover or rotisserie chicken to save time.
- Customize with veggies, spices, or sauces like buffalo or BBQ.
- To freeze, roll taquitos and freeze uncooked; bake from frozen when ready.
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg
