Chicken Taquitos: The Crispy, Cheesy Crowd-Pleaser
Crispy on the outside, bursting with creamy, cheesy chicken goodness on the inside — that’s what makes Chicken Taquitos a weeknight hero and an appetizer superstar.
These handheld delights are wildly addictive and ridiculously easy to make. Whether you’re whipping them up for a laid-back family dinner or serving them as party bites, they always steal the spotlight.
Here at our kitchen, we love meals that are equal parts comforting and crowd-pleasing. And when they’re freezer-friendly and customizable too? Total win.
Let’s walk you through everything you need to make the best chicken taquitos ever, with expert tips, make-ahead options, and serving suggestions that take your plate from great to unforgettable.
Why You’ll Love These Chicken Taquitos
- Creamy, cheesy filling with just the right kick of spice
- Baked or fried options for ultimate flexibility
- Make-ahead friendly for easy weeknight meals or party prep
- Perfect with homemade salsa, guacamole, and sour cream
- A guaranteed hit with kids and adults alike
Ingredients Breakdown
For the Filling:
- 2 cups shredded chicken (rotisserie works great!)
- 1 1/2 cups Monterey Jack cheese or Pepper Jack for spice
- 6 oz. cream cheese (softened)
- 1/4 cup salsa (your favorite kind)
- 1/4 cup sour cream
- 1 tbsp lime juice (fresh is best)
- 1 tsp hot sauce (optional but encouraged)
- 2 tbsp chopped cilantro
- 1 jalapeño, seeded and finely diced
- 3 tbsp green onions, thinly sliced
- Spices: 1/2 tsp each garlic and onion powder; 1/4 tsp each cumin, paprika, chili powder
For the Tortillas:
- 15-20 6-inch tortillas (corn or flour)
- 1 1/2 tbsp melted butter (for baking)
- Vegetable oil (for frying)
How to Make Chicken Taquitos
Step 1: Prepare the Filling
In a large bowl, combine the shredded chicken, cheeses, salsa, sour cream, lime juice, hot sauce, cilantro, jalapeño, green onions, and all the spices. Mix until well-blended. The result? A velvety filling with a punch of flavor in every bite.
Step 2: Roll the Taquitos
Warm 3-4 tortillas in the microwave for 30 seconds to make them more pliable. Place 3-4 tablespoons of filling in the center of each tortilla. Roll them tightly into cylinders and place seam-side-down on a plate.
Step 3: Cook — Bake or Fry
To Bake:
- Preheat oven to 425°F
- Line a baking sheet with wire racks for crispier results
- Brush the tops of the taquitos with melted butter (avoid the ends)
- Bake for 10-15 minutes, until golden brown
To Fry:
- Heat 3/4 inch of oil in a heavy pan to 350°F
- Insert toothpicks into seams to prevent unrolling
- Fry taquitos seam-side-down, a few at a time
- Cook for about 2 minutes per side until crispy
- Drain on a cooling rack or paper towels
Make-Ahead and Freezer Tips
Refrigerate:
- Assemble and refrigerate taquitos up to 2 days in advance
- Let sit at room temp for 30 minutes before baking/frying
Freeze:
- Assemble and freeze for up to 3 months
- Thaw completely before cooking
- Freeze leftovers individually wrapped in foil in a freezer bag
Pro Tips from Our Kitchen
- Tortillas: Flour tortillas are less likely to crack. Mission brand is our go-to.
- Rotisserie chicken is a major time-saver and perfectly seasoned.
- Microwave tortillas briefly to make them easier to roll.
- Toothpicks are essential for frying — no unrolling disasters here.
- Avoid brushing the ends with butter when baking to prevent over-browning.
Serving Suggestions
Chicken taquitos shine bright with the right sides. Here are our favorites:
- Guacamole – Creamy, cool contrast
- Sour Cream – A tangy classic
- Salsa – Fresh and zesty
- Mexican Rice or Refried Beans – To round out your meal
- Cowboy Caviar or Corn Salad – Perfect for a summer platter
- Cucumber Avocado Salad – Refreshing and crisp
Variations & Customizations
- Swap chicken for shredded beef or pulled pork
- Add black beans or corn to the filling
- Use Greek yogurt instead of sour cream for a lighter option
- Go vegetarian with sautéed mushrooms and bell peppers
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days
- Freezer: Wrap individually and freeze for up to 3 months
- Reheat in the oven at 375°F for 10 minutes or until heated through and crisp
Recommended Tools
- Kitchen Tongs – For safe flipping
- Oil Thermometer – Crucial for frying
- Wire Racks – Essential for crispy baked taquitos
- Light Baking Sheet – Even baking, golden results
Pair With These Favorites
- White Chicken Enchiladas
- Loaded Nachos
- Creamy Chicken Noodle Soup
- Baked Tacos
- Chicken Enchilada Soup
Try This Recipe & Share!
Did you make these taquitos? We want to see! Tag us on Instagram and leave a review below. ⭐⭐⭐⭐⭐
Chicken Taquitos Recipe Card
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 15 taquitos
Calories: ~225 per taquito
Ingredients
Filling:
- 2 cups shredded chicken
- 1 1/2 cups Monterey Jack cheese
- 6 oz cream cheese
- 1/4 cup salsa
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp hot sauce
- 2 tbsp cilantro
- 1 jalapeño, diced
- 3 tbsp green onions
- Spices: 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp cumin, 1/4 tsp paprika, 1/4 tsp chili powder
Tortillas:
- 15-20 6-inch tortillas
- 1 1/2 tbsp butter (for baking)
- Oil (for frying)
Instructions
- Preheat oven or oil, depending on your method.
- Mix all filling ingredients in a bowl.
- Place filling in warm tortilla, roll tightly, seam-side-down.
- Bake or fry until golden and crisp.
- Serve with your favorite toppings and sides!
Final Thoughts
Chicken Taquitos aren’t just delicious—they’re versatile, easy to prep, and perfect for everything from family dinners to big parties.
With crispy edges and a savory, creamy center, these taquitos are pure comfort food magic.
FAQs
How do I keep tortillas from cracking when rolling?
Microwave them for 30 seconds covered with a damp paper towel to soften them.
Can I air-fry chicken taquitos?
Absolutely! Air-fry at 400°F for 6-8 minutes, flipping halfway.
Can I use canned chicken?
Yes, but drain it well and mix thoroughly with other ingredients for best texture.
Can I make these gluten-free?
Use gluten-free tortillas and double-check all other ingredients.
How do I store leftovers?
Wrap in foil and freeze. Reheat in oven or air fryer to maintain crispiness.
What type of salsa is best?
Use any salsa you love! Chunky, smooth, mild, or spicy—they all work.
What’s the best cheese for taquitos?
Monterey Jack or Pepper Jack melts beautifully and adds flavor.
✅ Reference Links
- https://www.simplyrecipes.com/recipes/chicken_taquitos/
- https://www.delish.com/cooking/recipe-ideas/a25621038/chicken-taquitos-recipe/
- https://www.tasteofhome.com/recipes/chicken-taquitos/
- https://www.allrecipes.com/recipe/261374/chicken-taquitos/
- https://www.cookingclassy.com/baked-creamy-chicken-taquitos/