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 ½ 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:
- Chile Colorado
- 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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Recipe
Chicken Taquitos
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
For serving:
- guacamole, 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 ½ 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
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe March 2017. Updated September 2020 to include additional tips and process photos.
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Fantastic, quick easy and delicious, the whole family loved this one just as it is presented in the online recipe.
So good and versatile! Will become part of our permanent rotation!
These were delicious and super quick to throw together after a long day! Even my picky husband said they were good. Adding these to my frequently-used roster for sure!
I made this last night. I was really easy and tasty. I tried to cut a few calories so I used neufchatel (lower calorie cream cheese) and lowfat greek yogurt instead of sour cream. It was still delicious. I think I would substitute a 4 oz. can of diced jalapenos for the green chilis next time because I really like more heat. It was good as is but just another thought.
Very good. Definitely will make again.
Served with peppers and onions.
The mixture of seasonings and flavors made this a family hit! Kids LOVED it
These are awesome and taste great reheated!
My whole family loves these! Easy and delicious!
Thanks for the great feedback!
I made this recipe tonight for supper, and it definitely will go into my collection of favorites! So very good! Thank you!
Tried the recipe with the rotisserie chicken, substituted refried black beans simmered with red onion (pureed) for the sour cream because I forgot to buy it. I simply heat and eat. I also add a spicy red taco sauce. Thank you for this fantastic recipe. It tastes fabulous. What a great idea adding the baby spinach leaves!
I’m so happy you enjoyed it! Thanks for sharing your ideas.
The bean idea is genius, I will need to try that. We made the recipe as is ans it was a little too creamy and not enough other flavors. So thank you for the suggestion.
Other than that it still was a hit at our dining table and thank you for another week of sinner served!
What bean idea?