These creamy Chicken Taquitos are loaded with cream cheese, sour cream, diced cooked chicken, shredded cheddar cheese, and shredded pepper jack cheese, all fried to golden crispy perfection in a flour or corn tortilla. Skip the frozen food aisle and try making your own chicken taquitos from scratch.
Crispy Chicken Taquitos
Learn how to make delicious, crispy chicken taquitos at home with this easy recipe. Whether you prefer them baked or fried, these taquitos make for a satisfying meal or snack! Perfect for game day or a quick weeknight dinner. This is a must-try for anyone who has never had fresh taquitos. Serve this dish with shredded lettuce, salsa, sour cream, jalapeños, and, if desired, a little Mexican rice or cilantro lime rice and refried beans. If you like this recipe, try my chicken enchilada casserole, chile verde, salsa chicken, and shrimp enchiladas.
Ingredients for Chicken Taquitos
How to make Chicken Taquitos
In a large bowl, stir together the cream cheese, sour cream, green chilies, ground cumin, chili powder, garlic powder, onion powder, shredded cheddar cheese, shredded pepper jack cheese, and diced or shredded chicken.
Spoon a few tablespoons of the chicken mixture in a line across the top third of a tortilla. Roll the tortilla tightly and secure it with a toothpick. Heat about 1-1 1/2 inches of oil in a cast iron skillet or heavy pot like a Dutch oven. Using tongs, carefully add a few taquitos at a time and fry until golden brown on all sides. Work in batches and remove to a paper towel-lined plate or platter as they are fried. Serve with your choice of toppings like shredded lettuce, guacamole, sour cream, boom boom sauce, Pico de Gallo, or salsa.
Recipe Tips
- This is a quick and easy recipe using rotisserie chicken but any diced cooked chicken works in this recipe, including spit-roasted rotisserie, oven-roasted, poached, grilled, and pan-fried.
- The cream cheese mixture can be prepared up to 24 hours in advance.
- Both corn and flour tortillas work great, but the corn tortillas will need to be heated and softened so they are pliable enough to roll. Heat in a nonstick skillet for 15 seconds on each side or 4 tortillas at a time, covered with damp paper towels in the microwave for 20-30 seconds.
- To spice it up, add a little fresh lime juice and chopped chipotle peppers in adobo sauce.
- The heavier skillets and pots are easier to fry in because they maintain a constant temperature better.
- Secure the rolled tortillas with a toothpick. Remember to remove the toothpicks after frying.
- These taquitos are best enjoyed promptly after frying or baking.
Recipe Variations
- Meat – cooked ground beef, chicken, pork, or turkey. Or try slow-cooked pork butt or shredded beef.
- Cheese – Monterey Jack Cheese, queso fresco, Mexican Blend, or queso quesadilla
- Toppings – lettuce, salsa, sour cream, Pico de Gallo, or guacamole.
Storage and Reheat
These taquitos are best enjoyed promptly after baking or frying. That being said, store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 350 degrees for 2-3 minutes or in the oven at 350 degrees for 10-12 minutes or until warm.
Freeze-prepped uncooked taquitos for up to 2 months in a heavy-duty freezer bag. Fry, bake, or air fry from frozen. See more below on cooking options.
Ways to cook Chicken Taquitos
- Fry – prep as instructed. Then heat 1-1 1/2 inches of vegetable oil in a cast iron skillet or heavy pot like a Dutch oven. Using tongs, carefully add a few taquitos and fry until golden brown on all sides. Work in batches and remove to a paper towel-lined plate. This works for fresh and frozen taquitos.
- Bake – prep as instructed. Brush or spray the taquitos lightly with vegetable oil. Place on a baking sheet seam side down. Bake in a 400-degree F preheated oven for 17-18 minutes or until lightly browned. For frozen taquitos, bake covered loosely with aluminum foil for 20 minutes. Then remove the foil and bake for an additional 17-18 minutes or until browned and heated through.
- Air Fry – prep as instructed. Brush lightly with vegetable oil or spray the taquitos lightly with cooking spray. Preheat the air fryer to 400 degrees F. Place the taquitos in the basket with space between them and air fry for 7-10 minutes. This works for fresh or frozen taquitos.
More Mexican recipes to try
Homemade Chicken Taquitos
Ingredients
- 6 ounces cream cheese softened
- ¼ cup sour cream
- 1 4.5 ounce can green chiles well drained
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup finely shredded cheddar cheese
- 1 cup finely shredded pepper jack cheese
- 2 cups finely diced cooked chicken
- Kosher salt and fresh ground black pepper
- 8 8-inch flour or corn tortillas (see notes)
- Vegetable oil for frying
Instructions
- In a large bowl, mix together the cream cheese, sour cream, green chilies, ground cumin, chili powder, garlic powder, onion powder, shredded cheddar cheese, shredded pepper jack cheese, and diced chicken. Season with kosher salt and fresh ground black pepper to taste.
- Spoon the mixture in a line across the top third of a tortilla. Roll the tortilla tightly and secure it with a toothpick.
- Heat 1-1 1/2 inches of oil in a cast iron skillet or heavy pot like a Dutch oven. Using tongs, carefully add a few taquitos and fry for about 3 minutes on each side or until golden brown. Work in batches and remove to a paper towel-lined plate or platter as they are fried. Carefully remove the toothpicks.
Video
Notes
- This is a quick and easy recipe using rotisserie chicken but any diced cooked chicken works in this recipe, including spit-roasted rotisserie, oven-roasted, poached, grilled, and pan-fried.
- The cream cheese mixture can be prepared up to 24 hours in advance.
- Both corn and flour tortillas work great, but the corn tortillas will need to be heated and softened so they are pliable enough to roll. Heat in a nonstick skillet for 15 seconds on each side or 4 tortillas at a time, covered with damp paper towels in the microwave for 20-30 seconds.
- To spice it up, add a little fresh lime juice and chopped chipotle peppers in adobo sauce.
- The heavier skillets and pots are easier to fry in because they maintain a constant temperature better.
- Secure the rolled tortillas with a toothpick. Remember to remove the toothpicks after frying.
- These taquitos are best enjoyed promptly after frying.
- Freeze-prepped uncooked taquitos for up to 2 months in a heavy-duty freezer bag. Fry, bake, or air fry from frozen. See more below on cooking options.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Christa Hathaway
Can you cook them in air fryer?
Beth Pierce
Yes, you can! There is a write up in the post. Air Fry – prep as instructed. Brush lightly with vegetable oil or spray the taquitos lightly with cooking spray. Preheat the air fryer to 400 degrees F. Place the taquitos in the basket with space between them and air fry for 7-10 minutes. This works for fresh or frozen taquitos.
Andrew
These homemade chicken taquitos went over very well for Sunday brunch. Everyone thought they were fabulous. I gotta try your lemon blueberry bread. Sounds really good. Thanks for sharing the recipe.
Beth Pierce
My pleasure, Andrew! Enjoy the lemon blueberry bread!
Jenny Lynn
These are so much better than the frozen ones and not too difficult to make. My son loves them and can eat his weight in them. He likes to dip them in ranch dressing. They are pretty tasty that way!
Beth Pierce
I will try that! Sounds delicious!
Lisa L
These chicken taquitos were so delicious, I must admit I have never made any homemade chicken taquitos before. We have always bought the frozen kind but these were so much better. They are well worth the effort.
Beth Pierce
Thanks, Lisa! I agree!
Luna S
They were amazing! Homemade is always better than store bought! So much flavor!
Rosalinda
I’ve never thought to make them at home until now. My kids loved them and they tasted so much better than the frozen ones. Thanks for sharing the recipe, Beth
Beth Pierce
The pleasure is all mine, Rosalinda!
Robert Lane
I love chicken taquitos. One of my favorite things to eat. These were so easy to make so delicious. The kids loved them. Thanks for the homemade taquitos recipe!
Beth Pierce
You are most welcome, Robert!
Kinzie
yummy yummy ~ looks like a wonderful spring roll and I would love to try that some day – is there any other sauce that’s good for this dish too?
Beth Pierce
Have you ever tried my comeback sauce!
Kim C
This recipe was absolutely delicious. These homemade chicken taquitos are so easy and well worth the effort. I appreciate the recipe. Thank you for sharing.
Beth
I LOVE taquitos. I grew up eating the ones my abuela made all the time. Your chicken version is so good!
Shane
This lemon blueberry bread was so delish! It is my new favorite quick bread. Thanks for sharing, Beth!
Beth Pierce
Thanks, Shane! So glad that you liked it!
Eileen M Loya
These chicken taquitos would make for a great brunch. I know my family will love this, so I am making a large batch to make sure everyone gets their fill. Can’t wait to make these yummy treats!