Best Chicken Taquitos Recipe

ByLucy
Jump to Recipe· 4.9 from 6 reviews

If you’re craving something crispy, cheesy, and downright irresistible, you’re in for a treat with my Best Chicken Taquitos Recipe. These little rolled tortillas packed with creamy chicken filling have become a favorite in my kitchen, perfect for everything from quick weeknight dinners to crowd-pleasing appetizers. Stick around because I’m sharing all my best tips to get them perfectly crispy and bursting with flavor every time.

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Why This Recipe Works

  • Creamy, Flavorful Filling: The blend of cream cheese, cheddar, and salsa creates a rich texture that keeps the shredded chicken moist and delicious.
  • Tortillas Made Pliable: Briefly warming the tortillas makes rolling easier and prevents cracking during cooking.
  • Versatile Cooking Methods: Whether baked or fried, these taquitos come out perfectly crispy according to your preference.
  • Make-Ahead Friendly: You can prepare the filling or even freeze assembled taquitos for quick meals later on.
Best Chicken Taquitos, Chicken Taquitos recipe, Crispy chicken taquitos, cheesy chicken taquitos, easy taquito recipe - A white frying pan filled with bubbling golden oil shows four rolled tortillas frying inside, each tortilla light brown with some darker toasted spots and slightly crisp edges, arranged in a row with one end tucked closed, the filling barely visible at the open ends, set on a stove with the white marbled surface nearby photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in the Best Chicken Taquitos Recipe plays its part in balancing creaminess, spice, and freshness. Plus, the mild spices and mild greens give the filling a subtle kick without overpowering the crispy shell. I always recommend using rotisserie chicken for an easy shortcut that keeps it juicy.

Best Chicken Taquitos, Chicken Taquitos recipe, Crispy chicken taquitos, cheesy chicken taquitos, easy taquito recipe - Flat lay of cooked shredded rotisserie chicken on a simple white ceramic plate, a small white bowl of softened cream cheese, a small white bowl of red salsa, a small white bowl of sour cream, a small pile of shredded cheddar cheese on a white ceramic dish, a small white ceramic bowl with fresh chopped baby spinach leaves, small white ceramic dishes each containing ground cumin, garlic powder, and chili powder, a few whole uncracked brown corn tortillas stacked neatly on a white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Cooked shredded chicken: Rotisserie chicken is my go-to because it’s flavorful and tender straight from the store, no fuss needed.
  • Cream cheese: Softened cream cheese binds the filling while adding a velvety richness.
  • Salsa: Use your favorite kind to add a fresh, zesty bite that infuses the filling with tang.
  • Sour cream: Helps mellow out the spices and brings creaminess to the mix.
  • Shredded cheddar cheese: Melts beautifully for gooey, cheesy goodness inside each taquito.
  • Baby spinach leaves: Adds a pop of color and subtle earthiness without changing the flavor too much.
  • Ground cumin, garlic powder, chili powder: These spices layer in warm, smoky notes essential for that classic taquito flavor.
  • Salt and black pepper: Essential to season and enhance every bite.
  • Corn or flour tortillas: Corn offers authentic flavor, but flour will give you extra pliability; either works great when warmed properly.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this chicken taquitos recipe is! You can personalize it depending on what you have or how spicy you want them. Trust me, little tweaks go a long way in making this dish your own.

  • Spicy Upgrade: Sometimes I add finely chopped jalapeños or a dash of hot sauce into the filling — that fiery twist is a crowd favorite.
  • Vegetarian Option: Try swapping the chicken with sautéed mushrooms or black beans for a meat-free spin that’s just as satisfying.
  • Cheese Choices: Play around with pepper jack or Monterey Jack for a different cheesy flavor profile.
  • Cooking Methods: Prefer air frying? I’ve done that with great success—just adjust cooking times until crispy.

Step-by-Step: How I Make Best Chicken Taquitos Recipe

Step 1: Mix the Creamy Chicken Filling

First up, I blend the cream cheese, salsa, and sour cream together until it’s smooth and dreamy—this is the secret base that keeps the filling juicy. Then, toss in the shredded chicken, cheddar, chopped spinach, and spices. Give everything a good stir, taste for seasoning, and adjust salt or chili powder if needed. This step is where flavor shines, so don’t rush it!

Step 2: Warm the Tortillas

If you’re using corn tortillas like I usually do, warming them briefly on a hot, dry pan for about 15–30 seconds each side makes them soft and flexible—essential to rolling without cracks. I keep them covered with foil to retain warmth and moisture. This little trick prevents dry, breakable wraps that ruin the fun.

Step 3: Roll ‘Em Up Tight

Spoon a generous line of the filling along one edge of each tortilla, then roll it up tightly. If your taquitos feel like they might unravel, a toothpick helps keep them secure while cooking. I’ve found rolling snugly really helps them stay intact and crispy all over.

Step 4: Cook to Crispy Perfection

I usually bake mine at 425°F after lightly spraying the tops with cooking oil, which gets them golden and crunchy in about 15-20 minutes. But if you’re craving that deep-fried crispiness, heating oil in a skillet and frying a few at a time works wonders too — just watch closely to avoid burning. Either way, you’ll end up with irresistible crispy edges and melty insides.

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Tips from My Kitchen

  • Don’t Skip Softening Cream Cheese: Warming cream cheese slightly speeds up mixing and prevents lumps in the filling.
  • Warm Tortillas Just Right: Too hot, and tortillas get brittle; too cold, and they crack—just warm enough to be flexible.
  • Season Gradually: Start light on spices, then adjust—to avoid overpowering the fresh chicken taste.
  • Freeze Before Baking: Freeze rolled taquitos on a tray before bagging to keep them from sticking together and maintain shape.

How to Serve Best Chicken Taquitos Recipe

Best Chicken Taquitos, Chicken Taquitos recipe, Crispy chicken taquitos, cheesy chicken taquitos, easy taquito recipe - The image shows five golden brown rolled enchiladas on a worn baking tray, each sprinkled with small bits of chopped green herbs. The enchiladas have a slightly crispy texture and are arranged in a neat row. In the top right corner of the tray is a small white bowl filled with chunky green guacamole, and in the bottom right corner, another white bowl contains vibrant red salsa. On the bottom left corner of the tray, there is a white bowl filled with a creamy white sauce, topped with black pepper. The background surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these taquitos with a dollop of cool guacamole, a drizzle of tangy sour cream, and some extra salsa on the side for dipping. Fresh lime wedges and a sprinkle of chopped cilantro never hurt either if you want to brighten the flavors even more.

Side Dishes

Pair your taquitos with a fresh green salad or even Mexican street corn salad for a vibrant meal. I also enjoy serving them alongside a bowl of black bean soup or Mexican rice to keep things classic and comforting.

Creative Ways to Present

For parties, I serve the taquitos standing upright in a tall glass lined with parchment paper—it makes for a fun taco stand vibe! Another time, I laid them out on a colorful platter, sprinkled queso fresco over the top, and added edible flowers for a festive touch.

Make Ahead and Storage

Storing Leftovers

I usually refrigerate any leftover cooked taquitos in an airtight container for up to 3 days. To keep them crispy, I reheat in the oven or air fryer instead of the microwave, which keeps that satisfying crunch intact.

Freezing

One of the best things about the Best Chicken Taquitos Recipe is making extras to freeze. I roll the taquitos but don’t cook them first, then lay them out on a baking sheet to freeze individually before storing them in a ziplock bag for up to 3 months.

Reheating

When reheating frozen taquitos, I cover them with foil and bake at 350°F for about 20 minutes, then uncover and bake another 15-20 minutes to get them crispy again. This two-step bake is key for crispy, delicious results without drying them out.

FAQs

  1. Can I use leftover chicken for this recipe?

    Absolutely! Leftover shredded chicken works perfectly in the Best Chicken Taquitos Recipe. It’s a great way to transform extra chicken into a delicious new meal.

  2. What’s the difference between baking and frying taquitos?

    Baking produces a slightly lighter, less greasy taquito while frying delivers a super crispy, golden shell with a richer flavor. Both ways are great; it just depends on how much oil you want to use and how crispy you prefer them.

  3. Can I make these taquitos ahead of time?

    Yes! You can prepare the filling one day in advance and refrigerate it, or roll the taquitos and freeze them unbaked. This makes mealtime quick and easy when you’re short on time.

  4. What kind of tortillas are best for this recipe?

    Corn tortillas are traditional and bring that authentic flavor, but they can be a bit brittle. Warming them well or choosing flour tortillas can help with flexibility if you’re worried about cracking.

  5. How do I keep my taquitos crispy after cooking?

    After cooking, keep them warm on a wire rack instead of a plate to prevent sogginess. When reheating, use an oven or air fryer to revive crispiness instead of microwaving.

Final Thoughts

This recipe is close to my heart because it turns simple everyday ingredients like chicken and cheese into something festive and fun. The Best Chicken Taquitos Recipe has never failed to impress guests or make family mealtime extra special. I hope you enjoy making and eating them as much as I do—once you try this recipe, I promise it’ll become a go-to in your rotation too!

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Best Chicken Taquitos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 6 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Lactose
Print Recipe

Description

Delicious homemade chicken taquitos filled with shredded chicken, cream cheese, salsa, and spinach, baked or fried to crispy perfection. Perfect for a flavorful appetizer or main course served with guacamole, sour cream, and salsa.

Ingredients

Filling

  • 2 cups cooked shredded chicken (rotisserie recommended)
  • 6 ounces cream cheese, softened
  • 1/4 cup salsa, your favorite kind
  • 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

Taquitos

  • 15-20 corn or flour tortillas

For Serving

  • Guacamole
  • Sour cream
  • Salsa
  • Hot sauce

Instructions

  1. Prepare the filling: In a mixing bowl, combine cream cheese, salsa, and sour cream. Stir until smooth. Add shredded chicken, cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and pepper. Mix everything together thoroughly and adjust seasoning if needed.
  2. Soften the tortillas (corn tortillas only): Heat a non-stick griddle over medium high heat. Cook each corn tortilla for about 15 to 30 seconds on each side until warm and pliable. Keep tortillas warm and pliable by covering them with foil.
  3. Roll the taquitos: Place a large spoonful of the filling in a line along each tortilla. Roll tightly, securing with a toothpick if necessary.
  4. Choose cooking method – Baking: Preheat oven to 425 degrees Fahrenheit. Arrange rolled taquitos on a baking sheet. Lightly spray or brush the tops with cooking oil. Bake for 20 minutes until crispy and golden brown.
  5. Choose cooking method – Frying: Pour about 1 ½ inches of oil into a large skillet and heat over medium-high until hot but not smoking (tortillas should sizzle immediately). Fry taquitos in small batches, turning frequently for a few minutes until golden and crispy on all sides. Drain on paper towels.
  6. Serve: Remove toothpicks if used and serve taquitos hot with guacamole, salsa, sour cream, and hot sauce on the side.

Notes

  • Make ahead: Prepare the filling up to 1 day in advance, store it in the refrigerator, and roll into tortillas before baking or frying.
  • Freezing: Roll filled tortillas and place them in a freezer-safe ziplock bag for up to 3 months. Bake from frozen at 350 degrees Fahrenheit covered with foil for 20 minutes, then uncovered for 15-20 minutes or until crisp.
  • Use corn tortillas for a more authentic flavor; warming them avoids cracking during rolling.
  • Adjust seasoning according to taste preferences for extra heat or smokiness.
  • Remove toothpicks before serving to avoid choking hazards.

Nutrition

  • Serving Size: 1 serving (about 4 taquitos)
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 20 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 22 g
  • Cholesterol: 70 mg

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