If you love bite-sized crispy rolls packed with flavor, you’ll fall in love with chicken taquitos. These golden tortilla wraps are stuffed with tender shredded chicken, creamy cheese, and a hint of spice, then baked or fried to perfection.
Why We Love This Chicken Taquitos Recipe
You’ll appreciate this recipe for its perfect balance between flavor and convenience. The creamy chicken filling takes just minutes to prepare and uses everyday ingredients you likely already have on hand. You can make them ahead of time, bake or fry depending on your mood, and serve them with your favorite dips for a customizable meal. These taquitos are also family-friendly — kids love them, and adults can spice them up with extra toppings. You get that crunchy texture outside with a warm, cheesy, flavorful filling inside, making it a crowd-pleaser for any occasion.
Ingredients About Chicken Taquitos
- 2 cups cooked shredded chicken (rotisserie works well)
- 6 ounces cream cheese, softened
- 1/4 cup salsa (choose your preferred type)
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup baby spinach leaves, chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 15–20 corn or flour tortillas
For serving:
- Guacamole
- Sour cream
- Salsa
- Hot sauce
How to Make Chicken Taquitos Directions
First, make your creamy filling. In a large mixing bowl, combine the cream cheese, salsa, and sour cream until smooth. This will be the creamy base that helps bind your filling and gives it a rich texture. Add the shredded chicken, cheddar cheese, spinach, cumin, garlic powder, chili powder, salt, and pepper. Toss everything together until the chicken is evenly coated and the ingredients are well distributed. Taste the mixture and adjust seasoning as needed.
If you’re using corn tortillas, you’ll need to warm them so they don’t crack when rolling. Heat a non-stick griddle over medium-high heat and cook each tortilla for about 15–30 seconds per side until soft and pliable. Keep them covered with foil to maintain warmth while you work.
To assemble, place a generous spoonful of filling along one edge of a tortilla. Roll it up tightly to form a neat cylinder. If necessary, use a toothpick to keep it from unrolling during cooking.
For baking, preheat your oven to 425°F (220°C). Place the rolled taquitos seam-side down on a baking sheet. Lightly spray or brush the tops with oil to encourage browning. Bake for 15–20 minutes until the shells are crispy and golden.
For frying, heat about 1½ inches of oil in a large skillet over medium-high heat. Once the oil is hot enough for the tortilla to sizzle immediately upon contact, fry the taquitos in small batches. Rotate them as they cook to ensure even browning on all sides. They should take only a few seconds per side to reach a crisp golden finish. Drain them on a paper towel-lined plate to remove excess oil.
Serve hot with guacamole, sour cream, salsa, and hot sauce for dipping.
How to Serve Chicken Taquitos
You can serve chicken taquitos as an appetizer, snack, or main dish. For a party, place them on a platter with multiple dipping options so guests can mix and match flavors. If you’re enjoying them for lunch or dinner, pair them with a fresh salad, rice, or a bowl of black beans. For a colorful presentation, garnish with chopped cilantro, diced tomatoes, or sliced jalapeños. You can also drizzle them with extra salsa or a creamy sauce for extra flavor.
Expert Tips: Chicken Taquitos
- Use warm tortillas to prevent cracking during rolling, especially with corn tortillas.
- Don’t overfill the tortillas, as it can cause the filling to spill out during baking or frying.
- If baking, flip the taquitos halfway through to ensure even crisping.
- For extra flavor, brush the tortillas with seasoned oil before cooking.
- Serve immediately after cooking for maximum crunch, or keep them warm in a low oven until ready to serve.
- Try using different cheeses like Monterey Jack or pepper jack for a flavor twist.
How to Store Chicken Taquitos
Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 375°F (190°C) oven for about 10 minutes to restore their crisp texture. Avoid microwaving if you want to keep the tortilla crispy. For longer storage, freeze them in a single layer before transferring to a freezer bag. Reheat from frozen in the oven until hot and crisp.
Variation of Chicken Taquitos
You can easily adjust the recipe to suit your taste. Swap the chicken for shredded beef, turkey, or even beans for a vegetarian version. Add diced green chilies or jalapeños for extra spice. Use whole wheat tortillas for a healthier twist, or mini tortillas for bite-sized appetizers. You can also experiment with different fillings like sautéed mushrooms, roasted peppers, or corn kernels to create your own unique flavor combinations.
FAQ – Chicken Taquitos
Can I make chicken taquitos ahead of time?
Yes, you can prepare the filling a day in advance and store it in the fridge. Roll and cook when you’re ready to serve.
Can I freeze chicken taquitos?
Absolutely. Roll them up, freeze on a tray, and store in freezer bags for up to 3 months. Bake directly from frozen.
Should I bake or fry chicken taquitos?
It depends on your preference. Baking is lighter, while frying gives the crispiest results.
What kind of tortillas should I use for chicken taquitos?
Both corn and flour tortillas work. Corn gives a more traditional flavor, while flour is softer and easier to roll.
How do I keep my tortillas from breaking when rolling?
Warm them briefly on a skillet before filling to make them flexible.
Chicken Taquitos
Equipment
- Large mixing bowl
- Non-Stick Griddle
- Baking Sheet
- Large Skillet
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 cups cooked shredded chicken (rotisserie works well)
- 6 oz. cream cheese softened
- 1/4 cup salsa choose your preferred type
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup baby spinach leaves chopped
- 1/4 tsp. cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. chili powder
- Salt to taste
- Freshly ground black pepper to taste
- 15-20 pieces corn or flour tortillas
- Guacamole for serving
- Sour cream for serving
- Salsa for serving
- Hot sauce for serving
Instructions
- In a large mixing bowl, combine cream cheese, salsa, and sour cream until smooth.
- Add shredded chicken, cheddar cheese, spinach, cumin, garlic powder, chili powder, salt, and pepper. Toss until evenly coated.
- If using corn tortillas, warm them on a non-stick griddle over medium-high heat for 15–30 seconds per side.
- To assemble, place a spoonful of filling along one edge of a tortilla and roll it tightly. Use a toothpick if needed to secure.
- For baking, preheat the oven to 425°F (220°C). Place taquitos seam-side down on a baking sheet and spray or brush with oil. Bake for 15–20 minutes until crispy and golden.
- For frying, heat oil in a large skillet over medium-high heat. Fry taquitos in small batches until golden, about a few seconds per side. Drain on paper towels.
- Serve hot with guacamole, sour cream, salsa, and hot sauce.
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