Chicken taquitos are a beloved dish in Mexican cuisine, known for their crispy exterior and savory filling. Taquitos, meaning “little tacos,” are small rolled tortillas filled with a variety of ingredients, then either baked or fried until golden brown. The key to delicious taquitos lies in their versatility—whether you prefer them baked for a healthier twist or fried for a traditional crunch, they’re easy to make and perfect for a snack, appetizer, or meal.

Chicken taquitos, in particular, are a crowd-pleaser, featuring a flavorful combination of tender shredded chicken, cream cheese for creaminess, sharp cheddar cheese, and a hint of spice from cumin, chili powder, and garlic powder. This balance of rich and zesty flavors makes them irresistible. Whether served on their own or accompanied by dips like guacamole, salsa, or sour cream, chicken taquitos are a delicious fusion of texture and taste, suited to many occasions.

Ingredients Overview

The ingredients for chicken taquitos are simple yet packed with flavor. Here’s what you’ll need:

• 2 cups cooked shredded chicken – Rotisserie chicken is ideal for convenience and flavor.
• 6 ounces cream cheese, softened – This adds creaminess and richness to the filling.
• ¼ cup salsa – Choose your favorite salsa for a bit of heat and tang.
• ¼ cup sour cream – Adds smoothness and balances the spices.
• 1 cup shredded cheddar cheese – Sharp cheddar enhances the flavor with a slight bite.
• 1 cup baby spinach leaves, chopped – Adds nutrients and a fresh element.
• ¼ teaspoon cumin – A staple spice in Mexican cooking, lending warmth and earthiness.
• ¼ teaspoon garlic powder – Enhances the savory depth.
• ¼ teaspoon chili powder – Adds a mild heat and smoky flavor.
• Salt and pepper to taste – Season to your liking.

For the taquitos themselves, you’ll need:

• 15-20 corn or flour tortillas – The choice between corn and flour tortillas depends on your preference, with corn offering a more traditional, slightly crispy result and flour providing a softer texture.

Optional serving condiments include guacamole, salsa, sour cream, and hot sauce, which all complement the rich flavors and crispy texture of the taquitos.

Step-by-Step Guide: Preparing the Filling

Start by preparing the creamy, flavorful filling for your chicken taquitos. Begin by combining cream cheese, salsa, and sour cream in a medium-sized mixing bowl. Stir the mixture until it’s smooth and well-blended, ensuring there are no lumps of cream cheese remaining.

Once the base is smooth, add the shredded chicken to the mixture. If you’re using rotisserie chicken, ensure it’s finely shredded for even distribution. Next, fold in the shredded cheddar cheese and chopped spinach. The cheese will melt into the mixture, providing both a creamy texture and a sharp, savory taste, while the spinach adds freshness and color.

Now it’s time to season. Add cumin, garlic powder, and chili powder, stirring until everything is evenly coated. Taste the filling and adjust the seasoning as needed, adding salt and pepper to taste. If you prefer spicier taquitos, you can also increase the amount of chili powder or add a bit of hot sauce to the mixture.

Once all the ingredients are combined, the filling is ready to be spooned into the tortillas and rolled into delicious taquitos.

Working with Tortillas: Corn vs. Flour

When making taquitos, choosing between corn or flour tortillas depends on your desired texture and flavor. Corn tortillas are the traditional choice, providing a slightly nutty flavor and a crispy texture when fried or baked. On the other hand, flour tortillas are softer and more flexible, making them easier to roll, and they result in a slightly less crispy but chewier taquito.

For corn tortillas, it’s essential to soften them before rolling to prevent cracking. Heat a non-stick griddle over medium-high heat and cook each tortilla for 15-30 seconds on each side until soft and pliable. Place them on a plate covered with tinfoil to keep them warm.

Flour tortillas are naturally more pliable and don’t require preheating, making them easier to work with. Their flexibility makes rolling taquitos smoother, though they will still crisp up when baked or fried.

Rolling the Taquitos

Once your tortillas are soft and your filling is prepared, it’s time to roll the taquitos. Take one tortilla and place a generous spoonful of the chicken filling in a line along one edge of the tortilla. Be sure to evenly distribute the filling to avoid overstuffing.

Starting from the edge with the filling, roll the tortilla tightly to form a taquito. Ensure the roll is firm, but not too tight, as this could cause the tortilla to tear. If needed, you can secure the taquito with a toothpick to prevent it from unrolling during cooking. For corn tortillas, this step can be especially helpful as they may be more prone to unrolling due to their texture.

Repeat this process with each tortilla, placing the rolled taquitos seam-side down on a baking sheet if you’re baking them, or setting them aside on a plate if you plan to fry them.

Cooking Methods & Serving Suggestions

Baking Method: Healthier Option 

Baking chicken taquitos is a healthier alternative to frying, as it requires less oil while still achieving a satisfying crunch. By baking, you reduce the fat content, making it a lighter option that doesn’t sacrifice flavor.

To start, preheat your oven to 425°F (220°C). Arrange the rolled taquitos seam-side down on a lightly greased baking sheet or one lined with parchment paper to prevent sticking. To help the taquitos achieve a crispy exterior, lightly brush each one with oil or spray them with cooking spray. This ensures a golden-brown finish without the need for deep frying.

Once the taquitos are prepared, place the baking sheet in the oven. Bake for 15-20 minutes, keeping an eye on them to ensure they don’t overcook. The goal is to have the tortillas turn crisp and lightly browned, while the filling remains gooey and flavorful. For even cooking, rotate the baking sheet halfway through baking. The result will be deliciously crispy taquitos without the extra grease from frying.

Frying Method: Classic Crunch

Frying taquitos delivers an unparalleled crunch and golden color that many people love. When fried, the tortillas become perfectly crispy while the filling stays hot and creamy, creating a delightful contrast in every bite.

To begin, add about 1½ inches of oil to a large skillet. Heat the oil over medium-high heat until it reaches about 350°F (175°C)—a good way to test this is to add a small piece of tortilla; it should sizzle immediately when dropped into the oil. Use a neutral oil with a high smoke point, such as vegetable or canola oil, for best results.

Fry the taquitos in small batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy taquitos. Carefully add each taquito seam-side down into the hot oil. Fry them for a few seconds on each side, rotating them until they are evenly golden and crispy on all sides. This process typically takes 2-3 minutes per batch.

Once cooked, transfer the taquitos to a paper towel-lined plate to drain excess oil. Frying gives the taquitos an irresistibly crunchy shell, perfect for dipping in your favorite condiments.

Serving Suggestions

Chicken taquitos are versatile and pair wonderfully with a variety of dips and toppings. For a classic presentation, serve them with guacamole, salsa, and sour cream. These condiments enhance the taquitos’ flavors, with guacamole adding creaminess, salsa providing a zesty kick, and sour cream balancing the heat.

To add more variety, consider topping the taquitos with hot sauce for an extra punch of heat, or garnish with chopped cilantro for a fresh, herbaceous note. Shredded lettuce and diced tomatoes can also be added to make the meal feel more substantial, bringing a fresh and crunchy contrast to the taquitos.

For a heartier meal, serve the taquitos alongside Mexican rice or refried beans, making for a well-rounded dish. With these serving options, taquitos can easily be customized to suit any preference or occasion.

Storing and Reheating Taquitos

If you have leftover taquitos, you can easily store and reheat them for later enjoyment. To store in the refrigerator, place the taquitos in an airtight container. They will keep for up to 3-4 days.

For longer storage, freeze the taquitos. After baking or frying, allow them to cool completely, then place them in a single layer on a baking sheet and freeze for a few hours. Once frozen, transfer the taquitos to a freezer-safe container or bag. Frozen taquitos can be stored for up to 3 months.

To reheat, the best method is to bake them in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness. Avoid microwaving, as it can make the tortillas soggy. If you’re reheating directly from frozen, simply add a few extra minutes to the baking time.

Variations and Substitutions

This chicken taquitos recipe is highly adaptable, making it easy to modify based on dietary preferences or ingredients on hand. For example, you can substitute the chicken with beef, turkey, or even tofu for a vegetarian version that still offers plenty of protein and flavor.

For a spicier kick, try using pepper jack cheese instead of cheddar, or opt for mozzarella if you prefer a creamier texture. Additionally, you can include more vegetables like bell peppers or onions, either mixed into the filling or as toppings, to add extra crunch and nutrients.

For gluten-free options, use gluten-free tortillas, which are available in both corn and flour varieties. These alternatives make it easy to enjoy taquitos without compromising on flavor or texture, allowing everyone to enjoy this delicious dish regardless of dietary restrictions.

FAQs About Chicken Taquitos

1. What’s the difference between taquitos and flautas?
The primary difference between taquitos and flautas lies in the size and the type of tortilla used. Taquitos are typically made with small corn tortillas, while flautas are usually made with larger flour tortillas. Taquitos are more compact and are usually smaller, while flautas tend to be longer and thinner, resembling a flute (hence the name “flauta”). Both are rolled and fried or baked, but flautas often have a slightly different texture due to the flour tortilla.

2. Can I make these taquitos ahead of time?
Yes! You can prepare taquitos ahead of time by rolling them and storing them in the refrigerator or freezer. To refrigerate, cover them tightly and store for up to 3 days. To freeze, arrange them in a single layer on a baking sheet, freeze, and then transfer them to a container. They can be baked directly from frozen when you’re ready to serve.

3. How can I prevent my taquitos from unrolling while baking or frying?
To keep taquitos from unrolling, make sure the tortillas are warm and pliable before rolling. You can also use toothpicks to secure the taquitos in place during cooking. For corn tortillas, preheating them on a griddle helps prevent cracking and unrolling.

4. Are baked taquitos as crispy as fried ones?
While fried taquitos tend to be crunchier, baking can still yield a crispy exterior if you brush them with oil or spray with cooking spray before baking. For maximum crispiness, bake at a high temperature (around 425°F) and rotate them halfway through.

5. What sides go well with chicken taquitos?
Taquitos pair wonderfully with traditional Mexican sides like Mexican rice, refried beans, or a light salad with avocado. You can also serve them with a variety of dips, such as guacamole, sour cream, or salsa, to complement their flavors.

Chicken Taquitos

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• Author: Christine

Pin Recipe

Pin Recipe

Description

Chicken taquitos are a delicious and versatile dish that can be served as an appetizer, snack, or main course. These crispy rolled tortillas are filled with a flavorful mixture of shredded chicken, cream cheese, cheddar cheese, and spices, then either baked for a healthier option or fried for a golden crunch. Whether you’re hosting a party or preparing a quick family meal, these taquitos are sure to be a hit when paired with guacamole, salsa, and sour cream.

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Ingredients

Scale 1x2x3x

• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 6 ounces cream cheese, softened
• ¼ cup salsa (choose your favorite kind)
• ¼ cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup baby spinach leaves, chopped
• ¼ teaspoon cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• 15–20 corn or flour tortillas

For serving:

• Guacamole
• Sour cream
• Salsa
• Hot sauce

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Instructions

1. Prepare the Filling:
   • In a mixing bowl, combine softened cream cheese, salsa, and sour cream, stirring until smooth.
   • Add the shredded chicken, cheddar cheese, chopped spinach, and spices (cumin, garlic powder, chili powder, salt, and pepper). Stir until everything is well combined.
   • Taste the mixture and adjust seasonings if needed.
2. Prepare the Tortillas:
   • For corn tortillas, heat a non-stick griddle over medium-high heat. Cook each tortilla for about 15-30 seconds per side until soft and pliable. Keep them warm on a plate covered with tinfoil.
   • If using flour tortillas, they can typically be used without preheating, as they are naturally more pliable.
3. Roll the Taquitos:
   • Place a large spoonful of the chicken filling along the edge of each tortilla. Roll the tortilla tightly around the filling, forming a taquito. If needed, secure the taquitos with toothpicks to keep them from unrolling.

Cooking Methods:

Baked Taquitos:

1. Preheat your oven to 425°F.
2. Arrange the taquitos seam-side down on a greased baking sheet or one lined with parchment paper.
3. Brush the tops lightly with oil or spray them with cooking spray.
4. Bake for 15-20 minutes or until the taquitos are crispy and golden, rotating the baking sheet halfway through.

Fried Taquitos:

1. In a large skillet, heat about 1½ inches of oil over medium-high heat (approximately 350°F).
2. Fry the taquitos in small batches, rotating them until they are golden brown and crispy on all sides (this should take about 2-3 minutes per batch).
3. Once done, place the taquitos on a paper towel-lined plate to drain excess oil.

Serving Suggestions:

Serve the taquitos hot with guacamole, sour cream, salsa, and hot sauce on the side. They can also be garnished with chopped cilantro, shredded lettuce, or diced tomatoes for extra freshness and texture.

Notes

• Make Ahead: You can assemble the taquitos ahead of time and refrigerate them for up to 3 days before baking or frying. To freeze, place the rolled taquitos on a baking sheet and freeze them individually before transferring them to a freezer-safe container. Bake them straight from frozen.
• Customization: Feel free to experiment with different fillings! You can substitute the chicken with beef, turkey, or even tofu for a vegetarian version. For extra spice, try using pepper jack cheese or adding a few dashes of hot sauce to the filling.
• Crispiness Tip: For extra crispy baked taquitos, lightly brush them with oil or cooking spray before baking, and ensure the oven is fully preheated to 425°F.