Chicken taquitos are crispy, rolled tortillas stuffed with seasoned shredded chicken and cheese, then baked or fried until golden and crunchy. They’re a delicious, handheld meal I love serving for dinner, parties, or even as a freezer-friendly snack. Perfectly dippable and packed with flavor, these taquitos are a staple in my kitchen.
Why You’ll Love This Recipe
I love this recipe because it’s quick, versatile, and always a crowd-pleaser. The filling is easy to customize, the texture is addictively crispy, and I can bake or fry them depending on my mood. Plus, they freeze beautifully, making them great for make-ahead meals or last-minute cravings. Whether I serve them with salsa, sour cream, or guac, they always disappear fast.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cooked shredded chicken (rotisserie works great)
- Cream cheese (softened)
- Shredded cheddar or Mexican blend cheese
- Salsa or taco sauce
- Garlic powder
- Onion powder
- Salt and pepper
- Small flour or corn tortillas
- Cooking spray or oil (for baking or frying)
Directions
- I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, I mix shredded chicken with cream cheese, shredded cheese, salsa, and seasonings until well combined.
- I warm the tortillas slightly so they’re easier to roll, then add 2–3 tablespoons of filling near one edge.
- I roll them up tightly and place them seam-side down on the baking sheet.
- I lightly spray the tops with cooking spray or brush with oil for crispiness.
- I bake for 15–20 minutes, or until golden brown and crisp.
- I serve them hot with sour cream, salsa, guacamole, or queso.
Servings and Timing
This recipe makes about 12 taquitos. It takes around 15 minutes to prep and 15–20 minutes to bake, so everything’s ready in about 30–35 minutes.
Variations
- I’ve used shredded beef instead of chicken for a different flavor.
- Adding chopped green chiles or jalapeños gives the filling a spicy kick.
- I swap the cream cheese for sour cream or Greek yogurt for a lighter version.
- Sometimes I fry them in a skillet with oil for extra crunch.
Storage/Reheating
I store leftover taquitos in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven at 350°F for 10 minutes or in the air fryer for 5–6 minutes to bring back the crispiness. They also freeze really well—I freeze before or after baking, then reheat straight from frozen.
FAQs
Can I freeze chicken taquitos?
Yes! I freeze them unbaked or fully baked. When ready to eat, I bake from frozen at 375°F for 20–25 minutes or until hot and crispy.
What’s the best tortilla to use?
I like flour tortillas for easy rolling and crisp texture, but corn tortillas give a more authentic taste—just make sure to warm them first to prevent cracking.
Can I make them in the air fryer?
Absolutely. I air fry at 400°F for about 8–10 minutes, flipping halfway through for even crispiness.
What dips go best with taquitos?
Sour cream, guacamole, salsa, and queso are my go-to dips. I also love a drizzle of hot sauce for a spicy finish.
Can I make these dairy-free?
Yes, I skip the cheese and cream cheese and use seasoned chicken with a bit of olive oil or dairy-free alternatives—it still tastes great.
Conclusion
Chicken taquitos are one of those easy, satisfying meals I can count on for busy nights, parties, or freezer stash. Crispy, cheesy, and full of flavor, they come together fast and disappear even faster. Whether baked, fried, or air-fried, they always hit the spot—and I love how many ways I can make them my own.
Chicken Taquitos
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Yield: 12 taquitos
- Category: Appetizer, Main Course, Snack
- Method: Baking or Frying
- Cuisine: Mexican-Inspired
Description
These chicken taquitos are crispy, cheesy, and packed with bold flavor. Filled with seasoned shredded chicken and baked or fried until golden, they’re the perfect handheld meal or snack. Great for busy weeknights, parties, or freezer prep—these taquitos are always a hit!
Ingredients
- 2 cups cooked shredded chicken (rotisserie recommended)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar or Mexican blend cheese
- ¼ cup salsa or taco sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- 10–12 small flour or corn tortillas
- Cooking spray or oil (for baking or frying)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, onion powder, salt, and pepper.
- Warm tortillas in the microwave or on a skillet until pliable.
- Spoon 2–3 tablespoons of filling near one edge of each tortilla, then roll tightly.
- Place taquitos seam-side down on the baking sheet.
- Lightly spray with cooking spray or brush with oil.
- Bake for 15–20 minutes, or until golden and crispy.
- Serve hot with salsa, sour cream, guacamole, or queso.
Notes
- Add chopped jalapeños or green chiles for extra heat.
- Substitute sour cream or Greek yogurt for a lighter filling.
- Fry taquitos in hot oil for 2–3 minutes per side for maximum crunch.
- Great for meal prep—freeze before or after baking and reheat as needed.
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