There’s something deeply comforting about the satisfying crunch of a freshly made chicken taquito. These crispy, golden rolls are filled with tender shredded chicken, creamy cheese, and flavorful seasonings. Perfect for busy weeknights, meal prep, or party platters.
Why You’ll Love This Recipe
- Crispy and flavor-packed
- Easy to make ahead
- Kid- and family-friendly
- Versatile (baked or fried, spicy or mild)
- Freezer-friendly
Ingredients (Makes 10–12 Taquitos)
Main Ingredients:
- 2 cups shredded cooked chicken (rotisserie, poached, or baked)
- 4 oz cream cheese (softened)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 (4 oz) can green chiles
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- Salt and pepper to taste
- 10–12 small corn or flour tortillas
Optional Add-Ins:
- Chopped cilantro
- Sautéed onions or peppers
- Taco seasoning
- A few dashes of hot sauce or salsa
Instructions
Step 1: Prepare the Chicken Filling
In a large bowl, mix shredded chicken, cream cheese, shredded cheese, green chiles, and all the seasonings. Stir until well combined.
Tip: Microwave the cream cheese for 10–15 seconds if it’s too firm.
Step 2: Warm the Tortillas
Wrap the tortillas in a damp paper towel and microwave for 30 seconds. This softens them and prevents cracking when rolling.
Step 3: Roll the Taquitos
Place 2 tablespoons of filling on one edge of each tortilla. Tightly roll and place seam-side down on a baking sheet or plate.
Step 4: Cook the Taquitos
To Bake:
- Preheat oven to 425°F (220°C)
- Arrange taquitos on a baking sheet lined with parchment
- Lightly brush or spray with oil
- Bake for 15–20 minutes or until golden and crispy
To Fry:
- Heat ½ inch oil in a skillet over medium-high heat
- Fry taquitos seam-side down for 2–3 minutes per side until golden
- Drain on paper towels
To Air Fry:
- Preheat to 400°F
- Cook taquitos in a single layer for 6–8 minutes, flipping halfway
Tips for Success
- Don’t overfill: Too much filling causes leaks and difficulty rolling
- Use rotisserie chicken for convenience
- Cool slightly before serving to avoid burns
- A dab of cream cheese helps seal edges if needed
Variations & Substitutions
- Spicy: Add jalapeños or chipotle in adobo
- Vegetarian: Use black beans, sautéed mushrooms, or mashed sweet potatoes
- Low-Carb: Use low-carb tortillas or large lettuce leaves
- Gluten-Free: Use certified gluten-free corn tortillas
Serving Suggestions
Toppings:
- Sour cream
- Guacamole
- Pico de gallo
- Shredded lettuce
- Queso fresco
- Hot sauce
Sides:
- Mexican rice
- Refried beans
- Corn salad
- Elote (Mexican street corn)
Storage & Reheating
Refrigerate:
- Store in an airtight container for up to 4 days
Freeze:
- Freeze uncooked taquitos on a tray
- Transfer to a freezer bag for up to 3 month
To Reheat:
- Oven: Bake at 350°F for 10–12 minutes
- Air Fryer: 375°F for 5–6 minutes
- Microwave: Short bursts (texture may be softer)
Frequently Asked Questions
Can I use flour tortillas?
Yes. They’re easier to roll and less likely to crack. Corn tortillas give a traditional texture.
What kind of chicken works best?
Shredded breasts or thighs. Rotisserie chicken is quick and flavorful.
Can I make these ahead of time?
Yes. Roll and refrigerate for up to 24 hours before baking or frying. You can also freeze them.
How do I keep them from unrolling?
Place seam-side down and don’t overfill. A dab of cream cheese can help seal the edge.
What’s the difference between taquitos and flautas?
Taquitos are typically smaller and use corn tortillas. Flautas are larger and often use flour tortillas.
Nutrition (Per Baked Taquito, Approximate)
- Calories: 190
- Protein: 11g
- Carbs: 15g
- Fat: 10g
- Fiber: 2g
- Sugar: 1g
- Sodium: 300mg
Homemade chicken taquitos are a flavorful, crowd-pleasing favorite. Whether baked, fried, or air-fried, they’re easy to prep and disappear fast at any meal or gathering.
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