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. 

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 Taquito Ingredients:

• Tortillas: use corn or I also love to use uncooked flour tortillas.  You can prepare the entire taquito in the uncooked tortillas and the tortillas will cook and crisp when baked.
• Chicken– any cooked chicken will work.  I often use rotisserie chicken for convenience (Costco’s are the best) and I always use the leftover meat and bones to make chicken noodle soup.
• Cheddar cheese, or your favorite kind.
• Cream cheese, softened.
• Spinach: baby spinach leaves, chopped. If using large spinach leaves, remove the stems.
• Salsa: your favorite kind
• Sour cream, or plain greek yogurt.
• Spices– cumin, garlic powder, chili powder, salt and pepper

How to Make Chicken Taquitos:

1. Mix filling: 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. Prep tortillas: Heat a non-stick griddle and cook corn 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.   Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.

3. Bake or Fry:

• 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.
• 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.

4. Serve taquitos with guacamole, salsa and sour cream.

Make Ahead And Freezing Instructions:

To make ahead: Make the filling up to 1 day in advance and store in the refrigerator.  Roll in tortillas before baking.

To freeze:  Taquitos make a great freezer meal.  Make the filling as instructed and roll up in tortillas. Place in a freezer ziplock bag and freeze for up to 3 months. Remove from freezer and place them on a lined or greased baking sheet. Cover with tinfoil and bake at 350 degrees for about 20 minutes. Uncover and bake for an additional 15-20 minutes or until warmed through and crisp on the outside.

Consider trying these popular dinner recipes:

• Slow Cooker Pot Roast
• Sheet Pan Chicken Fajitas
• Honey-Lime Chicken Enchiladas
• Italian Grilled Cheese
• Gourmet Baked Mac N Cheese with Bacon
• Crispy BBQ Chicken Wraps

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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. 

5 from 23 votes

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Course: Main Course

Cuisine: American, Mexican

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Servings: 4

Calories: 559kcal

Author: Lauren Allen

Video

Ingredients

• 2 cups cooked shredded chicken (I use rotisserie)2 cups cooked shredded chicken (I use rotisserie)
• 6 ounces cream cheese , softened6 ounces cream cheese , softened
• 1/4 cup salsa , your favorite kind1/4 cup salsa , your favorite kind
• 1/4 cup sour cream1/4 cup sour cream
• 1 cup shredded cheddar cheese1 cup shredded cheddar cheese
• 1 cup baby spinach leaves , chopped1 cup baby spinach leaves , chopped
• 1/4 teaspoon cumin1/4 teaspoon cumin
• 1/4 teaspoon garlic powder1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder1/4 teaspoon chili powder
• salt and freshly ground black pepper for tastesalt and freshly ground black pepper for taste
• 15-20 corn or flour tortillas15-20 corn or flour tortillas

For serving:

• guacamole, sour cream, salsa, hot sauceguacamole, sour cream, salsa, hot sauce

Instructions

• 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.
• 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.
• Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
• 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.
• 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.
• Serve taquitos with guacamole, salsa and sour cream.

Notes

Make ahead Instructions: Make the filling up to 1 day in advance and store in the refrigerator.  Roll in tortillas before baking.

Freezing Instructions:  Taquitos make a great freezer meal.  Make the filling as instructed and roll up in tortillas. Place in a freezer ziplock bag and freeze for up to 3 months. Remove from freezer and place them on a lined or greased baking sheet. Cover with tinfoil and bake at 350 degrees for about 20 minutes. Uncover and bake for an additional 15-20 minutes or until warmed through and crisp on the outside.

Nutrition

Calories: 559kcal | Carbohydrates: 34g | Protein: 31g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 131mg | Sodium: 1047mg | Potassium: 447mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1710IU | Vitamin C: 2.4mg | Calcium: 343mg | Iron: 3mg

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I originally shared this recipe March 2017. Updated September 2020 to include additional tips and process photos.