Why You’ll Love This Recipe
These Chicken Taquitos are everything you crave in a handheld snack — crispy on the outside, cheesy and savory inside. They’re easy to make, freezer-friendly, and perfect for dipping. Plus, they’re versatile enough to cook in the oven, air fryer, or pan.
Print
Best Crispy Chicken Taquitos Recipe – Crunchy, Flavor-Packed, and Irresistible
- Total Time: 35 mins
- Yield: 10 taquitos
- Diet: Halal
Description
Crispy Chicken Taquitos are rolled tortillas stuffed with seasoned shredded chicken, cheese, and spices, then baked or fried to golden perfection. Perfect for snacking, appetizers, or a flavorful dinner!
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup cream cheese, softened
- 1/4 cup salsa or pico de gallo
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 8–10 small corn or flour tortillas
- 2 tbsp vegetable oil (for brushing or frying)
- Optional toppings: sour cream, guacamole, or salsa
Instructions
- Preheat oven to 425°F (220°C) or heat oil in a frying pan over medium-high heat.
- In a large bowl, combine shredded chicken, cheese, cream cheese, salsa, chili powder, cumin, garlic powder, paprika, and salt. Mix well until creamy and evenly coated.
- Warm the tortillas in the microwave or on a skillet for 10–15 seconds to make them pliable.
- Spoon 2–3 tablespoons of the chicken mixture onto each tortilla and roll tightly.
- Place rolled taquitos seam side down on a parchment-lined baking sheet.
- Brush lightly with oil (if baking) or fry in hot oil until golden brown and crispy, about 2–3 minutes per side.
- Bake for 15–18 minutes if using the oven, until the edges are golden and crisp.
- Remove and let cool slightly before serving.
- Serve with sour cream, guacamole, or salsa for dipping.
Notes
- For extra crispiness, spray the taquitos with cooking spray before baking.
- Use rotisserie chicken for a quick and easy option.
- Taquitos can be frozen before baking and cooked later directly from frozen.
- Add diced jalapeños or hot sauce to the filling for a spicy kick.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baking or Frying
- Cuisine: Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cooked Shredded Chicken – The heart of this recipe. Use leftover roasted or rotisserie chicken for a quick and flavorful filling.
Corn Tortillas – Traditional taquitos use corn tortillas for their texture and crunch. Warm them slightly before rolling to prevent cracking.
Cheddar or Monterey Jack Cheese – Melts beautifully and binds the filling together. I like mixing both for extra flavor.
Cream Cheese – Adds creaminess to the chicken filling and helps everything stick together.
Garlic Powder and Onion Powder – Infuse the filling with rich, savory flavor.
Ground Cumin – Brings a subtle warmth and a hint of smokiness, enhancing the overall taste.
Chili Powder or Paprika – Adds gentle heat and color to the chicken mixture.
Lime Juice – Brightens up the flavors and balances the richness of the cheese.
Salt and Black Pepper – Essential for seasoning and balance.
Olive Oil or Vegetable Oil – Used for frying or brushing before baking to achieve that golden crispiness.
Fresh Cilantro (optional) – Adds freshness and a hint of herbal brightness when sprinkled on top before serving.
Directions
- Prepare the Filling: In a bowl, combine shredded chicken, cream cheese, shredded cheddar, garlic powder, onion powder, cumin, chili powder, lime juice, salt, and pepper. Mix until well combined and creamy.
- Warm the Tortillas: Heat corn tortillas in a skillet or microwave for a few seconds to make them pliable. This step prevents tearing while rolling.
- Assemble the Taquitos: Place 2 tablespoons of chicken filling on one side of a tortilla and roll it tightly. Secure with a toothpick if necessary.
- Fry or Bake:
- Frying: Heat oil in a skillet over medium heat. Fry taquitos seam-side down until golden brown and crispy on all sides.
- Baking: Preheat oven to 425°F (220°C). Brush taquitos with oil and bake for 15–20 minutes until crisp.
- Air Fryer: Cook at 400°F (200°C) for 8–10 minutes, turning halfway through.
- Serve: Remove from heat and let them rest for a minute before serving. Serve warm with sour cream, salsa, or guacamole for dipping.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 12 taquitos, serving 4 people.
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Storage/reheating
Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven or air fryer at 375°F (190°C) for 5–7 minutes to restore their crispness. You can also freeze uncooked taquitos — just lay them flat on a tray, freeze until solid, then transfer to a freezer bag.
Variations and Customizations
Spicy Chipotle Taquitos
Add chipotle peppers in adobo sauce to the filling for a smoky, spicy kick.
Cheesy Jalapeño Taquitos
Mix in diced jalapeños and extra cheese for a bold, cheesy flavor.
BBQ Chicken Taquitos
Swap the spices for barbecue sauce and a sprinkle of smoked paprika for a sweet and smoky twist.
Vegetarian Black Bean Taquitos
Replace chicken with mashed black beans, corn, and cheese for a meat-free version.
Breakfast Taquitos
Use scrambled eggs, bacon, and cheese for a morning-friendly take on the classic.
FAQs
Can I use flour tortillas instead of corn?
Yes, but corn tortillas give a more authentic, crispy texture. Flour ones work better for baking.
Why do my taquitos fall apart while frying?
Make sure the tortillas are warm and tightly rolled before cooking. Use toothpicks if needed.
Can I bake these instead of frying?
Absolutely! Baking or air frying makes them healthier while still keeping them crisp.
Can I use canned chicken?
Yes, just drain it well and mix with the other ingredients.
How do I keep taquitos warm for serving?
Place them on a baking sheet in a 200°F (95°C) oven until ready to serve.
What’s the best dipping sauce for taquitos?
Salsa, guacamole, sour cream, or even spicy ranch all pair beautifully.
Can I freeze cooked taquitos?
Yes, cool them completely, then store in freezer bags for up to a month. Reheat in the oven or air fryer.
How can I make these gluten-free?
Use certified gluten-free corn tortillas and ensure all seasonings are gluten-free.
How do I prevent tortillas from cracking?
Warm them properly before rolling, and avoid overfilling.
Can I make the filling ahead of time?
Yes, you can refrigerate it for up to 24 hours before assembling.
Conclusion
This Crispy Chicken Taquitos Recipe delivers everything you love — crunchy shells, creamy filling, and bold, savory flavors. Whether fried, baked, or air-fried, these taquitos make the perfect appetizer, snack, or meal. They’re simple to prepare, easy to customize, and always a hit at gatherings. Once you try these golden rolls of goodness, you’ll understand why they’re the ultimate crowd favorite — crispy on the outside, tender and flavorful on the inside, and utterly irresistible every time.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!