Chicken Taquitos

Why You’ll Love This Recipe

Chicken taquitos are the perfect combination of crispy, cheesy, and flavorful. These rolled tacos are filled with a savory chicken mixture, then baked or fried to golden perfection. They make a great appetizer, snack, or easy weeknight meal that the whole family will love.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shredded cooked chicken
• Cream cheese
• Shredded cheddar or Monterey Jack cheese
• Garlic powder
• Onion powder
• Cumin
• Chili powder
• Salt and black pepper
• Small flour or corn tortillas
• Vegetable oil (for frying or brushing if baking)
• Salsa, guacamole, or sour cream (for serving)

Directions

1. Preheat the Oven or Oil: If baking, preheat the oven to 400°F (200°C). If frying, heat oil in a deep skillet over medium-high heat.
2. Prepare the Filling: In a bowl, mix shredded chicken, cream cheese, shredded cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
3. Assemble the Taquitos: Spoon a portion of the filling onto each tortilla, roll tightly, and secure with toothpicks if necessary.
4. Cook the Taquitos:
   • Baking: Place taquitos seam-side down on a lined baking sheet, brush with oil, and bake for 15-20 minutes until crispy.
   • Frying: Fry taquitos in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
5. Serve and Enjoy: Serve hot with salsa, guacamole, or sour cream.

Servings and Timing

• Servings: 4-6
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

Variations

• Spicy Taquitos: Add diced jalapeños or hot sauce to the filling for extra heat.
• Cheesy Delight: Mix in extra cheese for a gooier center.
• Air Fryer Option: Cook at 375°F (190°C) for 8-10 minutes, flipping halfway.
• Vegetarian Alternative: Use black beans, corn, and diced peppers instead of chicken.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze assembled, uncooked taquitos in a single layer for up to 2 months.
• Reheating: Bake at 375°F (190°C) for 10-15 minutes or air fry for 5 minutes until crisp.

FAQs

Can I use rotisserie chicken?

Yes! Rotisserie chicken makes this recipe even quicker and easier.

What’s the best tortilla to use?

Corn tortillas are traditional, but flour tortillas work well too.

How do I keep my taquitos from unrolling?

Place them seam-side down on the baking sheet or secure with toothpicks while frying.

Can I make these ahead of time?

Yes! Assemble the taquitos and store them in the fridge or freezer until ready to cook.

Are taquitos and flautas the same?

Not exactly—taquitos are usually made with corn tortillas and flautas with flour tortillas.

How do I prevent soggy taquitos?

Avoid overfilling, and if baking, place them on a wire rack for better crisping.

Can I use a different protein?

Absolutely! Try shredded beef, pork, or even shrimp for variety.

What dipping sauces work best?

Salsa, guacamole, sour cream, or queso dip all pair wonderfully.

Do I need to warm the tortillas before rolling?

Yes, warming them slightly makes them more pliable and prevents cracking.

Can I make gluten-free taquitos?

Yes, just use certified gluten-free corn tortillas.

Conclusion

Chicken taquitos are a delicious and versatile dish that’s easy to make and perfect for any occasion. Whether baked or fried, they’re packed with flavor and crunch. Try this recipe today for a meal your family will love!

Print