These chicken taquitos are incredibly delicious! They are crispy, crunchy, golden brown, and cheesy.
They are seriously amazing, and the best part is that they are loaded with all your favorite toppings, such as guac, crema, lettuce, pico de gallo…anything you want, really.
Whether you’re serving these chicken taquitos as appetizers or the main dish, they will surely be a huge hit!
If there is one Mexican dish I really like, it’s chicken taquitos. The corn tortillas are filled with seasoned shredded chicken and shredded cheese, and then cooked (either fried or baked) until golden brown and crunchy. Seriously amazing!
Whenever we make chicken taquitos at home, everyone knows it will be a party!
I mean, we load them up with tons of toppings, like avocado crema, guac, lettuce, tomatoes, and so much more. And in addition, we always make my Mexican rice and Mexican Street Corn Salad. And of course, chips and salsa.
I always make a big batch and freeze them for later. They make a great lunch, by the way!
Why I love making these chicken taquitos at home:
- Crispy and golden! Whether you fry or bake them, these always turn out crunchy.
- So delicious! The shredded chicken is so flavorful and the cheese makes it even better.
- Fried or baked: I include instructions for each cooking method.
- The toppings are the fun part! Load them with guac, crema, lettuce, tomatoes, or anything you’d like.
Jump to:
Ingredient Notes
Below are a few notes on the ingredients I used. I hope you find it helpful! Per usual, the full ingredient quantities can be found in the recipe card down below in this post.
- Rotisserie chicken: Shredded. I like to use rotisserie chicken for convenience, but home cooked shredded chicken or even leftover chicken will work too.
- Spices: Ground cumin, dried oregano, chili powder, garlic powder, paprika, Kosher salt, ground black pepper. Feel free to add any other spices you like. Or try my chicken taco seasoning blend recipe!
- Salsa verde: Adds moisture, extra flavor, and a tangy kick.
- Cheese: I use shredded Mexican blend cheese. Monterey Jack cheese is also a great choice.
- Corn tortillas: White or yellow. Taquitos are traditionally made with corn tortillas and turn beautifully golden brown and crispy when fried. If you can’t find them, substitute with flour tortillas.
- Vegetable oil or cooking spray: If you’re frying, use vegetable or canola oil. If baking, use cooking spray.
- Toothpicks: Not an ingredient per se, but you’ll need these to secure the taquitos.
Step-by-Step Tutorial
Making chicken taquitos at home is quite easy and fun! My favorite part is adding all my favorite toppings. Here’s how I make them.
Step 1 | Season shredded chicken
In a bowl, combine the shredded chicken (warmed up slightly so it’s easier to mix) with ground cumin, dried oregano, chili powder, garlic powder, paprika, Kosher salt, ground black pepper, and salsa verde. Mix until the chicken is evenly coated with the spices and salsa.
Step 2 | Warm up the tortillas
Stack about 4 tortillas at a time, and place a damp paper towel in between each stack and on top. Microwave for 60 to 90 seconds or until warmed through and pliable.
The combination of heat and moisture from the paper towels will soften the tortillas – this makes the tortillas easier to roll and prevents them from breaking.
Step 3 | Assemble
Place a spoonful of the seasoned shredded chicken mixture onto each tortilla, followed by a generous sprinkle of Mexican blend cheese. Roll tightly secure with a toothpick (if frying). If baking, you can just arrange them seam-side down on the baking sheet.
Step 4 | Fry or bake
To shallow-fry: Heat oil in a skillet over medium-high heat and fry the taquitos, about 1-2 minutes per side or until golden brown and crispy. Transfer to a plate lined with paper towel to drain any excess oil. Remove the toothpicks.
To bake: Preheat oven to 425 degrees F. Arrange on a baking sheet and spray with cooking spray. Bake for 18-20 minutes until slightly golden brown and crispy.
To air fry: Arrange in a single layer and spray with cooking oil. Air fry them at 400F for 6 to 8 minutes, turning halfway through.
This is what they look like shallow-fried:
This is what they look like baked:
Step 5 | Serve with toppings
Once done, remove the toothpicks and serve with your favorite toppings. I included my favorite topping ideas in the section below!
Our Favorite Toppings
Now, onto my favorite part: the toppings! You can use anything you’d like. These are a few of my top choices:
- Avocado crema: This one is my all-time favorite sauce! Use as a topping or even as a dipping sauce.
- Guacamole: As a true guac fan, I just could not pass it up.
- Pico de gallo: Adds brightness and acidity.
- Shredded lettuce, diced tomatoes, onions, cilantro.
- Sour cream: Balances the heat from the spices.
- Cheese! Crumbled queso fresco is my go-ot.
Looking for more pairings? I always serve these sides along with the taquitos:
Make Ahead and Freezing
If you’re looking to save time, I’d recommend prepping the ingredients ahead of time. I would not recommend assembling ahead because the tortillas may get soggy, which will prevent them from achieving that crispy texture.
However, you can cook them fully and freeze for later. After the taquitos are cooked, let them cool completely and remove the toothpicks. Arrange on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag. Freeze for up to 3 months.
To reheat, bake from frozen in a preheated oven at 400 degrees F for about 18 to 20 minutes, or until heated through and crispy.
Recipe FAQs
While corn tortillas are used traditionally, flour tortillas are fine too. I personally think corn tortillas are better for this recipe in terms of taste and texture.
You need to warm them up. Here’s how: stack about 4 tortillas at a time, with damp paper towel in between and over the top. Microwave for about 1 to 1.5 minutes until they are soft and pliable. The damp paper towel reintroduces moisture, which helps to soften them.
It’s a matter of preference. I prefer frying them (shallow fry is enough, no need to deep-fry), but baking can be easier and more convenient. You can also air fry them at 400F for 6-8 minutes.
This recipe was originally published in 2019 and updated in April 2024 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Warm up the corn tortillas in the microwave oven to make them pliable. Otherwise, they may break when assembling. Instructions included below.
- Have a few extra tortillas handy in case some of them rip while assembling.
- Secure the taquitos with toothpicks to prevent them from breaking open.
- I used shredded rotisserie chicken for ease and convenience. You can also use home cooked shredded chicken or repurpose leftover chicken.
- For frying, use vegetable or canola oil since those have high smoke points.
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Chicken Taquitos
Equipment
- Toothpicks
Ingredients
- 4 cups shredded rotisserie chicken - from about 1 rotisserie chicken, discard skin and bones
- ½ cup salsa verde - see note
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces Mexican blend cheese - about 2 cups
- 20 corn tortillas - white or yellow, see notes
- Vegetable oil - use if frying
- Cooking spray - use if baking
Toppings
- Avocado crema
- Guacamole
- Shredded iceberg lettuce
- Diced tomatoes
- Queso fresco, crumbled
- Chopped cilantro
Instructions
- If baking, preheat oven to 425 degrees F. If frying, proceed to the next step.
- In a bowl, combine the shredded chicken (warmed up so it’s easier to combine) with the salsa verde, ground cumin, dried oregano, chili powder, garlic powder, paprika, salt and black pepper. Mix until evenly combined.
- Meanwhile, get the corn tortillas ready. Stack about 4 tortillas at a time, and place a damp paper towel in between each stack and on top. Microwave for 60 to 90 seconds or until warmed through and pliable. If not pliable enough, microwave for a few extra seconds.
- Assemble: On each tortilla, place about 2 to 3 tablespoons of the shredded chicken and a generous sprinkle of shredded cheese. Roll it up tightly, sealing the seams with toothpicks. This is especially important if you’re frying them. If baking, the toothpicks are optional – just arrange them seam-side down on a sheet pan.
- Frying method: Pour vegetable oil in a deep skillet, about 1 inch or enough to cover the taquitos halfway through. Heat the oil over medium-high heat until the temperature reaches 350 F (if you don’t have a thermometer, drop a piece of tortilla to taste – if it sizzles, it’s good to go). Fry the taquitos in batches for about 1-2 minutes per side, or until golden brown. Transfer to a plate lined with paper towel to drain any excess oil.
- Baking method: Arrange the taquitos seam side down on a sheet pan. Spray with cooking spray. Bake for about 18 to 20 minutes at 425 F, until crispy and slightly golden brown.
- Serve with the toppings to your liking. Enjoy!
Notes
- Corn tortillas: I’d recommend having a few extra tortillas handy just in case some break while assembling.
- Salsa verde: It usually comes canned or in jars. Can be found in the Mexican foods aisle at most grocery stores.
- Prefer to air fry? Arrange the assembled taquitos in a single layer in the air fryer basket and cook at 375°F for 10-12 minutes, or until crispy and golden brown.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- To reheat, place them on a baking sheet in a preheated oven at 350°F for 10-15 minutes, or until heated through.
- Corn tortillas: Use white or yellow. If you can’t find corn tortillas, flour tortillas will work too.
- Rotisserie chicken: Leftover chicken, shredded chicken.
Leave a Reply