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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I decided to include more veggies. Sauteed mushrooms, peppers and spinach then added the seasonings. I added the cheese and sour cream mixture to melt a little in the pan. Then rolled them up. Going to freeze some and making some for lunch. Such a versatile recipe. Thanks!
Thanks for the easy, tasty dinner. I used corn tortillas and baked them.
Great recipe. We loved it. As per my husband it is a keeper.
This was the best taquitos recipe we have ever tried! I poached a chicken breast and omitted the spinach but kept everything else the same and we fried them – crispy and delicious! Served w/homemade guacamole. Thanks for posting!
This was so easy and delicious, thank you 😊
Made the taquitos last night! Oh my goodness, they are awesome! Since there are just the two of us, I was able to freeze some for another time. I had no problem rolling them and used Mission brand. Thank you!
When I rolled these up the she’s fell apart. I did warm them first. I did exactly what you said and they fell apart. And yes the shells were fresh.
I’m giving it a 5, because I made the filling and it tasted great 👍. Now I need some help with tortillas. The tortillas I bought crumbled when I rolled them (yes I heated them up first) I think companies are cheaping out these days (that is a whole other conversation). What I need is for someone to tell me what would be the best tortillas to buy?
I don’t have a problem rolling them, and I don’t heat them. I usually use El Paso, or Mission. I do use flour, not corn if that helps. I’ve used small and medium sizes too. I put the filling about 2/3 down the tortilla, and then I start at the bottom rolling and squishing 😁 until it’s completely rolled. I place seam side down, brush with olive oil and bake as directed. Good luck.
I used Jalisco’s tortillas. They hold up really well.
Jeff – LaTortilla Factory organic yellow corn tortillas worked great – we warmed them until soft one by one, they did not crumble and stayed rolled while being fried. Also delicious and it’s the brand we always use.
Try mission super soft extra thin corn tortillas or if not allergic to gluten you can use any regular flour tortillas. I use the corn due to my son being highly allergic to wheat. Hope that helps
Mission brand are always the best – almost all stores carry them!
These are amazing and so easy! My boys love them!
I have tried several fillings and this is by far the best. But after 3 tries, I cannot get the corn tortillas to not fall apart to some degree or another. I use Guerrero 5 1/2 “. I have followed your recommendations. Any further suggestions?
Thanks