Chicken Taquitos are a beloved Mexican street-style snack that’s simple to make and full of flavor. Rolled tortillas hold a creamy, savory filling of shredded chicken, melted cheese, and traditional spices before being fried until crisp. They’re perfect for family dinners, parties, or prepping ahead for the freezer.
Chicken Taquitos
These taquitos are ideal whether you’re planning a cozy night in, hosting friends, or assembling make-ahead freezer meals. They reheat well and remain crispy when warmed, making them a reliable, crowd-pleasing option.
Ingredients:
- rotisserie chicken – or another cooked meat such as shredded turkey, ground chicken, or beef
- Mexican blend cheese – any melty cheese works: cheddar, Monterey Jack, pepper jack, or Colby
- cream cheese, softened
- salsa – choose mild or hot depending on your spice preference
- sour cream – can be substituted with Greek yogurt
- garlic powder – or 1 clove fresh grated garlic
- chili powder
- flour tortillas – 8-inch; corn tortillas may be used instead
- canola oil – or any neutral frying oil such as vegetable, corn, peanut, or avocado oil
Instructions:
Make the filling. In a large bowl, combine shredded rotisserie chicken, shredded Mexican blend cheese, softened cream cheese, salsa, sour cream, garlic powder, and chili powder. Stir until smooth and evenly mixed.
Warm the tortillas. Stack tortillas, cover with a damp paper towel, and microwave for 20–30 seconds to make them pliable.
Fill and roll. Place 2–3 tablespoons of filling in a line down the center of each tortilla and roll tightly.
Secure each taquito. Use a toothpick to hold the tortilla closed if needed.
Heat the oil. Pour oil into a large, heavy-bottom skillet to a depth of about half the skillet and warm over medium heat.
Fry the taquitos. When the oil is hot, fry each taquito 2–3 minutes per side until golden and crispy. Work in batches as needed to avoid overcrowding.
Drain and serve. Remove taquitos to a paper towel–lined plate to drain. Remove toothpicks and serve warm with sour cream, salsa, guacamole, or your preferred toppings.
Storage
Store leftovers in a resealable bag or airtight container in the refrigerator for 3–4 days. For longer storage, freeze taquitos in a single layer on a baking sheet, then transfer to a freezer bag or container for up to 3–4 months. Reheat in a 350°F oven or air fryer to restore crispness.
More Dinner Ideas
Mexican Chicken and Rice
Mexican Street Corn Salad
Mexican Cornbread Casserole
Chicken Enchilada Roll Ups
Chicken Taquitos Recipe
Chicken Taquitos
Equipment
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Plate
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Paper towels
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Large bowl
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Stirring spoon
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Small spoon
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Toothpicks
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 cup shredded Mexican blend cheese
- 1 (8 ounce) block cream cheese, softened
- ¾ cup chunky salsa
- ¼ cup sour cream
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- 12 (8-inch) flour tortillas
- 2 cups canola oil (or enough to fill half of your skillet)
- Serving options: guacamole, salsa, sour cream, cilantro, lime wedges, taco sauce, diced tomatoes
Instructions
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Prepare your plate. Line a plate with paper towels and set aside.
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Preheat your skillet. Pour oil into a large, heavy-bottom skillet and warm over medium heat.
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Make the filling. In a large bowl, mix together the shredded chicken, shredded cheese, cream cheese, salsa, sour cream, garlic powder, and chili powder until combined.
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Heat the tortillas. Place them in a damp paper towel and microwave for 20–30 seconds to soften.
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Fill and roll. Spoon 2–3 tablespoons of filling into each tortilla, roll tightly, and secure with a toothpick if needed.
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Fry the taquitos. Fry each taquito 2–3 minutes per side until golden and crisp.
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Serve. Drain on paper towels, remove toothpicks, and serve warm with your favorite dips.
Notes
Shallow frying is quick and produces a classic texture, but you can also deep-fry for a crisp finish. For a lighter option, use an air fryer: preheat to 300°F, lightly spray or brush taquitos with oil, and cook 5–8 minutes until golden and the cheese is melted. Avoid solid liners without holes in the air fryer basket.
Flavor variations
To boost Mexican flavors, try these additions:
- Add ½ teaspoon ground cumin for warmth and depth.
- Mix in taco sauce for extra heat and tang.
- Include a pinch of onion powder or some finely diced onion for more savory notes.