Crispy, golden, and packed with flavor, these Chicken Taquitos are the perfect handheld snack or meal. Made with tender shredded chicken, melty cheese, and warm spices, these taquitos are baked (or fried!) to perfection. With just 15 minutes of prep time, they’re an easy and satisfying dish for any occasion.
Personal Story & Background
Growing up, taquitos were a staple in my household, especially on busy weeknights. My mom would make a big batch, and we’d dip them in guacamole, sour cream, or salsa while catching up on our day. Now, I love making them for my own family, tweaking the recipe to add more flavor and texture. These taquitos are a great balance of crispy outside and cheesy, savory filling inside—perfect for dipping, sharing, or just enjoying all on your own!
Ingredient Notes
- Shredded chicken – Rotisserie chicken works great for ease and flavor.
- Cheese – A mix of cheddar and Monterey Jack for a perfect melt.
- Tortillas – Corn tortillas for traditional taquitos, but flour tortillas work too.
- Cream cheese – Adds a creamy, rich texture to the filling.
- Garlic powder, cumin, and chili powder – Essential spices for deep, smoky flavor.
- Olive oil or cooking spray – Helps crisp up the taquitos when baking.
Substitutions:
- Use shredded beef or pork instead of chicken for a different protein option.
- Swap cream cheese for Greek yogurt for a lighter filling.
- Add black beans or diced green chilies for extra flavor and texture.
Step-by-Step Instructions
Step 1: Prepare the Filling
- In a bowl, mix shredded chicken, cheese, cream cheese, garlic powder, cumin, chili powder, and a pinch of salt.
- Stir until well combined and evenly distributed.
Step 2: Assemble the Taquitos
- Warm tortillas slightly to make them pliable.
- Spoon a small amount of filling onto each tortilla and roll tightly.
- Place seam-side down on a baking sheet or in a pan for frying.
Step 3: Cook the Taquitos
To Bake:
- Preheat oven to 425°F and lightly brush or spray taquitos with oil.
- Bake for 15-20 minutes, flipping halfway through, until golden and crispy.
To Fry:
- Heat about ½ inch of oil in a pan over medium heat.
- Fry taquitos for 2-3 minutes per side until crispy and golden.
- Drain on paper towels before serving.
Expert Tips for the Best Results
- Warm the tortillas – This prevents them from cracking when rolling.
- Roll tightly – Helps the taquitos hold their shape and stay crisp.
- Don’t overfill – Too much filling can cause them to burst open while cooking.
Serving Suggestions
- Serve with guacamole, sour cream, and salsa for dipping.
- Pair with a side of Mexican rice or refried beans for a complete meal.
- Garnish with chopped cilantro, diced tomatoes, or crumbled queso fresco for extra flavor.
Storage and Reheating Tips
- Refrigerator: Store leftover taquitos in an airtight container for up to 3 days.
- Freezer: Freeze before baking or frying for up to 3 months.
- Reheating: Bake at 375°F for 10-15 minutes or air-fry for a crispy texture.
Frequently Asked Questions
1. Can I make these ahead of time?
Yes! Assemble and freeze them before baking, then cook straight from frozen.
2. How do I keep taquitos from unrolling?
Place them seam-side down on the pan or secure with a toothpick while frying.
3. Can I use flour tortillas instead of corn?
Absolutely! They’ll be slightly softer but still delicious.
Conclusion
Chicken Taquitos are the perfect crispy, cheesy, and flavorful dish for any occasion. Whether baked or fried, they’re easy to make and even easier to enjoy. Try them out and let me know your favorite dipping sauce!
Print
Chicken Taquitos
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes (for baking) or 4-6 minutes (for frying)
- Total Time: 30-35 minutes
- Yield: 7–10 taquitos (increased by 2 servings) 1x
- Category: Appetizer, Snack, Main Dish
- Method: Baking or Frying
- Cuisine: Mexican
- Diet: Gluten Free
Description
Crispy, golden, and packed with flavor, these Chicken Taquitos are the perfect handheld snack or meal. Made with tender shredded chicken, melty cheese, and warm spices, these taquitos are baked (or fried!) to perfection. With just 15 minutes of prep time, they’re an easy and satisfying dish for any occasion.
Ingredients
- 2 cups shredded chicken (rotisserie chicken works well)
- 1 cup cheddar cheese
- 1 cup Monterey Jack cheese
- 4 oz cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Pinch of salt
- 8–10 corn tortillas (or flour tortillas)
- Olive oil or cooking spray
Instructions
- Prepare the Filling: In a bowl, mix shredded chicken, cheese, cream cheese, garlic powder, cumin, chili powder, and a pinch of salt. Stir until well combined and evenly distributed.
- Assemble the Taquitos: Warm tortillas slightly to make them pliable. Spoon a small amount of filling onto each tortilla and roll tightly. Place seam-side down on a baking sheet or in a pan for frying.
- Cook the Taquitos:
- To Bake: Preheat oven to 425°F and lightly brush or spray taquitos with oil. Bake for 15-20 minutes, flipping halfway through, until golden and crispy.
- To Fry: Heat about ½ inch of oil in a pan over medium heat. Fry taquitos for 2-3 minutes per side until crispy and golden. Drain on paper towels before serving.
- Serve: Enjoy with your favorite dipping sauces like guacamole, sour cream, or salsa.
Notes
- Warm the tortillas: This prevents them from cracking when rolling.
- Roll tightly: Helps the taquitos hold their shape and stay crisp.
- Don’t overfill: Too much filling can cause them to burst open while cooking.
Nutrition
- Serving Size: 1 taquito
- Calories: 200-220
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg
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