Crispy Chicken Taquitos Recipe

ByTaylor
Jump to Recipe· 4.9 from 17 reviews

If you love delicious, crunchy bites that pack a punch of flavor, you’re going to be obsessed with this Crispy Chicken Taquitos Recipe. I first made these for a casual game night, and they were gobbled up in minutes! What makes this recipe so fantastic is how the creamy, cheesy chicken filling balances perfectly with the crispiness of the tortillas. Trust me, once you try this, your taquito game will never be the same.

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Why This Recipe Works

  • Creamy and Flavorful Filling: The mix of cream cheese, salsa, and cheddar creates a rich, zesty filling that’s not dry or bland.
  • Perfectly Crispy Tortillas: Whether baked or fried, the corn or flour tortillas crisp up beautifully without getting soggy.
  • Easy to Customize: You can tweak spices, add veggies, or swap proteins to suit your taste easily.
  • Make-Ahead Friendly: The filling can be made in advance, making mealtime a breeze on busy days.
Crispy Chicken Taquitos, Chicken Taquitos, Easy Taquito Recipe, Crunchy Chicken Snacks, Mexican Chicken Appetizers - A white frying pan filled with bubbling golden oil shows four rolled tortillas frying inside, each tortilla light brown with some darker toasted spots and slightly crisp edges, arranged in a row with one end tucked closed, the filling barely visible at the open ends, set on a stove with the white marbled surface nearby photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Crispy Chicken Taquitos Recipe combines creamy, cheesy, and savory elements balanced with spices that warm everything up just right. Each ingredient brings something special, from tender shredded chicken to soft, pliable tortillas that crisp up without cracking.

Crispy Chicken Taquitos, Chicken Taquitos, Easy Taquito Recipe, Crunchy Chicken Snacks, Mexican Chicken Appetizers - Flat lay of cooked shredded rotisserie chicken on a simple white ceramic plate, a small white bowl of softened cream cheese, a small white bowl of red salsa, a small white bowl of sour cream, a small pile of shredded cheddar cheese on a white ceramic dish, a small white ceramic bowl with fresh chopped baby spinach leaves, small white ceramic dishes each containing ground cumin, garlic powder, and chili powder, a few whole uncracked brown corn tortillas stacked neatly on a white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Cooked shredded chicken: Rotisserie chicken is my go-to because it’s juicy and flavorful, but leftover roasted chicken works great too.
  • Cream cheese: Provides a luscious creaminess that binds the filling and keeps it moist inside the crispy shell.
  • Salsa: Adds bright acidity and a little kick; pick your favorite kind—mild, spicy, or chunky.
  • Sour cream: Balances the heat and adds tanginess for a well-rounded flavor profile.
  • Cheddar cheese: Sharp and melty, it melts into the filling for that irresistible gooey stretch.
  • Baby spinach leaves: A sneaky way to add veggies and freshness without overpowering the flavors.
  • Cumin, garlic powder, chili powder: These spices add a smoky warmth and depth that make the filling pop.
  • Salt and pepper: Essential seasonings to bring out every flavor.
  • Corn or flour tortillas: I love corn tortillas for authenticity but flour tortillas are easier to roll; both crisp nicely if prepared right.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Crispy Chicken Taquitos Recipe is how easy it is to make it your own. I often jazz them up depending on what’s in the fridge or how spicy I’m feeling that day. Don’t be afraid to experiment!

  • Variation: I once swapped chicken for shredded beef and added jalapeños — it was a smoky, spicy hit at a potluck!
  • Dietary twist: For a lighter option, try baking instead of frying and use low-fat cream cheese and cheese.
  • Seasonal additions: Fresh corn kernels or diced roasted peppers add a sweet crunch that brightens the filling.
  • Difficulty: If rolling tortillas feels tricky, warm them longer to soften or use flour tortillas, which are more flexible.

Step-by-Step: How I Make Crispy Chicken Taquitos Recipe

Step 1: Mix the Creamy Filling

Start by combining cream cheese, salsa, and sour cream in a bowl. I like to soften the cream cheese beforehand—that way it blends smoothly with no lumps. Stir until you get a nice, even texture, then add your shredded chicken, cheese, chopped spinach, and spices. Give everything a good mix and taste it—add extra salt or chili powder if you want more punch. This filling will be thick and flavorful, the heart of the magic here.

Step 2: Soften Your Tortillas

If you’re using corn tortillas, warming them on a dry skillet for about 15 to 30 seconds per side softens them enough to roll without cracking. I cover them with foil afterward to keep them pliable—this little trick ensures they wrap nicely around the filling and crisp up golden in the oven or oil.

Step 3: Roll ‘Em Up Tight

Spoon a generous line of the filling near the edge of each tortilla, then roll it up as tight as you can. I sometimes use toothpicks to keep them secured, especially if I’m frying. The tighter you roll, the easier it is to keep the filling intact while cooking.

Step 4: Choose Your Cooking Method — Bake or Fry

Baking: Preheat your oven to 425°F (220°C). Arrange the taquitos seam side down on a baking sheet, then spray or brush them lightly with oil to help them crisp up. Bake for 15-20 minutes until they’re golden and crunchy. Baking makes cleanup easier and feels lighter.

Frying: Heat about 1½ inches of oil in a skillet over medium-high heat. Test the temperature with a small tortilla—it should sizzle immediately. Fry taquitos in small batches, turning every few seconds until they’re crispy and golden all around, usually just a couple of minutes. Drain on paper towels. This method gives them the ultimate crispiness and that signature fried crunch.

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Pro Tips for Making Crispy Chicken Taquitos Recipe

  • Warm Tortillas Properly: Don’t skip softening them on the griddle or microwave wrapped in a damp towel—this prevents cracking during rolling.
  • Use Toothpicks if Needed: If your taquitos unroll during frying/baking, toothpicks hold them tightly and make flipping easier.
  • Don’t Overfill: It’s tempting, but filling too much makes rolling tricky and causes breakage while cooking.
  • Watch Your Oil Temperature: Too cool and the taquitos will absorb too much oil; too hot and they’ll burn—aim for a steady medium-high heat.

How to Serve Crispy Chicken Taquitos Recipe

Crispy Chicken Taquitos, Chicken Taquitos, Easy Taquito Recipe, Crunchy Chicken Snacks, Mexican Chicken Appetizers - The image shows five golden brown rolled enchiladas on a worn baking tray, each sprinkled with small bits of chopped green herbs. The enchiladas have a slightly crispy texture and are arranged in a neat row. In the top right corner of the tray is a small white bowl filled with chunky green guacamole, and in the bottom right corner, another white bowl contains vibrant red salsa. On the bottom left corner of the tray, there is a white bowl filled with a creamy white sauce, topped with black pepper. The background surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these crispy wonders with a dollop of creamy guacamole and a spoonful of fresh salsa. A little sour cream on the side adds that lovely cooling effect, especially if you like things spicy. Sometimes I sprinkle chopped cilantro and a squeeze of lime on top for a fresh zing that brightens every bite.

Side Dishes

To complete the meal, I often pair my taquitos with a simple Mexican street corn salad or a crisp, tangy cabbage slaw. If you want to keep things easy, a big bowl of black beans and rice is always a crowd-pleaser and complements those flavors beautifully.

Creative Ways to Present

For parties, I arrange taquitos upright in a wide, shallow bowl or basket lined with parchment, making them easy to grab. I’ve also wrapped individual taquitos in colorful napkins for festive picnics or served them deconstructed with fillings and tortillas on separate platters for a fun DIY taco bar vibe.

Make Ahead and Storage

Storing Leftovers

After enjoying some fresh, I like to store leftover taquitos in an airtight container in the fridge for up to 2 days. When you’re ready to eat, just pop them back in the oven at 350°F to refresh the crispiness.

Freezing

This recipe freezes like a dream! I roll up the taquitos with filling, then lay them flat in a ziplock freezer bag. They last up to 3 months. When you want to eat, I recommend baking them straight from the freezer with foil covering, then uncovering later for that perfect crunch.

Reheating

Rather than the microwave, I always reheat leftover or frozen taquitos in the oven or air fryer to keep them crispy. About 10-15 minutes at 350°F does the trick, and they come out tasting just like freshly cooked.

FAQs

  1. Can I make Crispy Chicken Taquitos Recipe ahead of time?

    Absolutely! The filling can be prepared a day in advance and stored in the fridge. You can also roll the taquitos ahead of time, then bake or fry them just before serving for maximum freshness and convenience.

  2. What’s the best way to keep tortillas from cracking when rolling?

    Warming corn tortillas on a hot skillet for about 20 seconds per side or microwaving them wrapped in a damp towel helps keep them soft and flexible, preventing cracks when rolling.

  3. Can I bake the taquitos instead of frying?

    Yes! Baking at 425°F with a light coating of oil is a healthier alternative that still delivers great crispiness and flavor, ideal if you want less oil or easier cleanup.

  4. Which tortilla works best for this recipe, corn or flour?

    Both work well — corn tortillas give a traditional flavor and crisp texture, but can be a bit trickier to roll. Flour tortillas are more flexible and easier for beginners to handle, but may crisp up a little differently.

  5. How long do taquitos keep in the freezer?

    Properly stored in a freezer-safe bag, taquitos can last up to 3 months. Just thaw or bake directly from frozen and enjoy as fresh as day one.

Final Thoughts

This Crispy Chicken Taquitos Recipe has become my go-to comfort food when I need something quick but seriously satisfying. The combination of creamy filling and crunchy shell hits all the right notes, and I’m willing to bet you’ll feel the same. Plus, they’re perfect for sharing or meal prepping. So next time you want to wow your taste buds or impress friends without stress, give this recipe a whirl. You won’t regret it!

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Crispy Chicken Taquitos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews
  • Author: Taylor
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Lactose
Print Recipe

Description

Delicious and crispy Chicken Taquitos filled with a creamy mixture of shredded chicken, cream cheese, salsa, sour cream, cheddar cheese, and spinach, seasoned with cumin, garlic powder, and chili powder. Perfectly baked or fried for a satisfying appetizer or main course served with guacamole, salsa, and sour cream.

Ingredients

Filling

  • 2 cups cooked shredded chicken
  • 6 ounces cream cheese, softened
  • 1/4 cup salsa
  • 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, to taste

For rolling

  • 15-20 corn or flour tortillas

For serving

  • Guacamole
  • Sour cream
  • Salsa
  • Hot sauce

Instructions

  1. Prepare filling: In a mixing bowl, add cream cheese, salsa, and sour cream. Stir until smooth. Add shredded chicken, cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and black pepper. Toss everything together until well combined. Taste and adjust seasoning if needed.
  2. Warm tortillas: For corn tortillas, heat a non-stick griddle over medium-high heat. Cook each tortilla for 15 to 30 seconds on each side until soft and pliable. Remove and keep tortillas warm and pliable by covering with tinfoil.
  3. Roll taquitos: Place a large spoonful of the filling in a line along each tortilla. Roll the tortilla tightly around the filling. Use a toothpick to secure if necessary.
  4. Bake taquitos: Preheat oven to 425 degrees F. Place rolled taquitos on a baking sheet and spray or brush the tops lightly with cooking spray or oil. Bake for 20 minutes until shells are crispy and golden brown.
  5. Optional frying method: Heat about 1 ½ inches of oil in a large skillet over medium-high heat. Once hot (tortillas should sizzle immediately when added), fry taquitos in small batches for a few seconds on each side until all sides are golden and crispy. Drain on paper towels.
  6. Serve: Remove toothpicks if used, and serve taquitos hot with guacamole, salsa, sour cream, and hot sauce on the side.

Notes

  • Make ahead: Prepare the filling up to 1 day in advance and store in the refrigerator. Roll in tortillas just before baking or frying.
  • Freezing: Assemble filled taquitos in a single layer on a baking sheet, freeze until firm, then transfer to a ziplock bag for up to 3 months. Bake frozen taquitos covered with foil at 350 degrees F for 20 minutes, then uncover and bake for an additional 15-20 minutes until hot and crisp.
  • Use either corn or flour tortillas depending on preference.
  • Adjust spices according to taste for a milder or spicier flavor.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 550 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 22 g
  • Cholesterol: 70 mg

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