Chicken Taquitos Recipe

Easy homemade Chicken Taquitos made with shredded chicken, cheddar cheese, and a creamy salsa blend rolled in tortillas and baked or fried until crispy.

I like to serve chicken taquitos with authentic Mexican Rice, refried beans, or simply with veggies and dip. Don’t miss all our favorite Mexican recipes.

There are so many things to love about chicken taquitos, but the fact that they’re popular with all ages, can be made ahead or even frozen, and are ready in 30 minutes is all the convincing I need to make these regularly!

Chicken Taquitos

Easy homemade Chicken Taquitos made with shredded chicken, cheddar cheese, and a creamy salsa blend rolled in tortillas and baked or fried until crispy.

Prep: 10min

Total: 32min

Serving Size: 1 serving

Nutrition Facts: calories 559 kcal, Carbohydrate 34 g, Protein 31 g, Fat 32 g, Saturated Fat 16 g, Cholesterol 131 mg, Sodium 1047 mg, Fiber 1 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 2 cups cooked shredded chicken ((I use rotisserie))
• 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 (for taste)
• 15-20 corn or flour tortillas
• guacamole, sour cream, salsa, hot sauce

Instruction:

1. Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
2. For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 – 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
3. Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
4. Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
5. Fried Taquitos: Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
6. Serve taquitos with guacamole, salsa and sour cream.

Cream Cheese and Chicken Taquitos Recipe

You will love these Cream Cheese and Chicken Taquitos filled with cream cheese, salsa, cheese, sour cream and spinach.

Prep: 5min

Total: 15min

Serving Size: 1 g

Nutrition Facts: calories 126 kcal, Carbohydrate 3 g, Protein 5 g, Fat 11 g, Saturated Fat 6 g, Cholesterol 32 mg, Sodium 213 mg, Fiber 0.3 g, Sugar 1 g, servingSize 1 g, unSaturated Fat 3.5 g

Ingredients:

• vegetable or canola oil (for frying)
• 3 cups shredded cooked chicken
• 6 ounces cream cheese (softened)
• 1½ cups baby spinach (stems removed and chopped)
• 1½ cups shredded Colby Jack cheese (or Mexican blend cheese)
• ½ cup salsa (store-bought or homemade)
• ⅓ cup sour cream
• salt and pepper to taste
• 12 (6-inch) corn tortillas (or flour tortillas)
• shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo

Instruction:

1. Fill a saucepan with ½ inch of oil and heat over medium heat to 350 degrees F.
2. Meanwhile, in a large bowl mix together chicken, cream cheese, spinach, Colby Jack cheese, salsa and sour cream. Add salt and pepper.
3. Once oil is hot enough, add a few tablespoons of chicken–cream cheese mixture to the center of a tortilla and spread out. Roll tortilla up and use tongs to place it seam side down in hot oil. Cook until golden brown on both sides, 2–3 minutes per side. Set on paper towels to drain.
4. Repeat until all tortillas have been filled, rolled and fried.
5. Serve warm with your favorite toppings.

Baked Chicken Taquitos

These Homemade Baked Chicken Taquitos rival anything you’ll buy at the store. Super easy, flavorful, and freeze beautifully so you can make extra and have a meal for later!

Prep: 20min

Total: 40min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 241 kcal, Carbohydrate 16 g, Protein 14 g, Fat 12 g, Saturated Fat 5 g, Cholesterol 46 mg, Sodium 343 mg, Sugar 1 g, servingSize 1 serving

Ingredients:

• 3 ounces cream cheese, softened
• 1/4 cup salsa (red or green)
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 2 cloves garlic, minced
• 3 tablespoons chopped cilantro or parsley
• 2 small scallions, diced
• 2 cups shredded cooked chicken
• 1 cup pepperjack cheese
• 12 6-inch flour tortillas ((see note below for corn tortillas))
• cooking spray
• kosher salt

Instruction:

1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until well combine and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.
3. Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).
4. Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.
5. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.
6. Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)
7. Bake for 15-20 minutes or until crisp and golden.
8. Serve with salsa, sour cream, or guacamole.

Chicken Taquitos

Crispy, cheesy, chock-full of shredded chicken—what’s not to love about chicken taquitos? These small tacos are fried to perfection in a cast-iron skillet.

Prep: 25min

Total: 35min

Yield: 4 – 6 serving(s)

Ingredients:

• 2 tbsp. chili powder
• 1 1/2 tsp. kosher salt, plus more to taste
• 1 tbsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. ground black pepper
• 5 c. shredded rotisserie chicken (from 2 chickens)
• 2 c. shredded Monterey Jack cheese
• 2 (4 oz.) cans chopped green chiles, drained
• 20 (6-inch) soft flour tortillas
• 20 toothpicks
• Canola oil, for frying
• Sour cream, guacamole, and salsa, to serve

Instruction:

1. In a large bowl, stir together the chile powder, salt, cumin, garlic powder, onion powder and black pepper. Add the chicken and toss to coat. Taste and season with additional salt, if needed. Stir in the cheese and green chiles.
2. Working with 1 tortilla at a time, spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Use your fingers to press the chicken mixture into a tight line across the middle of the tortilla. Tightly roll the tortilla around the filling; secure the tortilla in place using one toothpick. (Weave the toothpick through the tortillas where they overlap to close, parallel to the roll). Repeat with the remaining chicken mixture and tortillas.
3. Preheat the oven to 250°. Heat 1/2-inch of oil in a large cast iron skillet over medium heat until it registers 375°. Fry 4 taquitos, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer to a paper towel lined baking sheet; keep warm in oven. Continue frying until all taquitos are cooked. Serve hot with sour cream, guacamole, and salsa.

Chicken TAQUITOS | Authentic, easy and delicious recipe!

FAQ

How do you make taquitos stick together?

What’s the difference between taquitos and flautas?

Are taquitos made from flour or corn tortilla?