There's something irresistibly satisfying about a crunchy shell giving way to warm, cheesy chicken inside. This Crispy Chicken Taquitos Recipe hits all those notes perfectly, combining the right spices and textures to make a snack or meal that's truly crave-worthy.
Why You'll Love This Recipe
I’ve made many versions of chicken taquitos over the years, but this one stands out because it’s both foolproof and packed with cozy, zesty flavors. Plus, it’s incredibly versatile—you can bake, fry, or air fry, which means it adapts perfectly to whatever kitchen setup you have.
- Perfectly Crispy Texture: The outside crisps up beautifully whether you bake, fry, or air fry, giving you that delightful crunch every bite deserves.
- Simple Ingredients: You'll love how easy it is to pull together with pantry staples and cooked chicken leftovers.
- Customizable Flavors: From cheese blends to spices, you can tweak this recipe to exactly how you like it.
- Great for Meal Prep: Make a batch ahead of time and freeze some for quick, satisfying meals down the road.
Ingredients & Why They Work
Each ingredient in this recipe plays its own role in balancing flavor and texture, helping the taquitos turn out moist inside and crispy outside.
- Cooked, shredded chicken breast: Using shredded chicken gives you tender bites and evenly distributes flavor throughout.
- Salsa (chunky style recommended): Adds zesty moisture and a nice contrast to the creamy yogurt.
- Plain nonfat Greek yogurt: Gives a creamy texture and slight tang instead of heavier creams.
- Chili powder, garlic powder, ground cumin, kosher salt: These spices create that classic Mexican flavor profile that brings everything together.
- Freshly shredded Monterey Jack, cheddar, or Mexican blend cheese: Melts into the filling perfectly for gooey, cheesy goodness.
- 6-inch flour or corn tortillas: Warmed tortillas roll easier without cracking, making each taquito nice and tight.
- Olive oil spray (or alternative for frying): Helps you achieve golden crispness without soaking the tortillas in oil.
- Toppings like sour cream, chopped cilantro, guacamole, diced tomatoes: Fresh garnishes add creaminess, brightness, and color to every bite.
Make It Your Way
I love mixing up this Crispy Chicken Taquitos Recipe based on what’s in my fridge or my mood. Sometimes I add extra diced jalapeños for heat, other times I swap out the cheese for a sharper cheddar. Feel free to make it yours!
- Variation: When I’m short on time, I use rotisserie chicken and add a spoonful of chipotle sauce for smokiness—it’s a game changer.
- Dietary tweaks: Corn tortillas make this gluten-free. For dairy-free, try a vegan cheese substitute and swap yogurt for a creamy avocado mash.
- Seasonal change: I sometimes fold in roasted corn or black beans for a more hearty, southwestern vibe.
Step-by-Step: How I Make Crispy Chicken Taquitos Recipe
Step 1: Mix the Flavorful Filling
Start by combining your cooked shredded chicken, chunky salsa, Greek yogurt, and the spices—chili powder, garlic powder, cumin, and salt—in a medium bowl. This mixture should be creamy but still firm enough to roll. Then gently fold in the shredded cheese—it’s what makes these taquitos so wonderfully gooey inside.
Step 2: Warm the Tortillas (Especially Corn!)
If you’re using corn tortillas, heating them in a dry skillet for 15 to 30 seconds on each side really softens them and prevents cracking when you roll. Flour tortillas usually don’t need this step. Trust me, this prevents frustrating broken taquitos later.
Step 3: Assemble and Roll Tightly
Spoon about one-sixth of your filling down the center of each tortilla. Roll up tightly, then place seam side down on a parchment-lined baking sheet—this helps them hold shape while cooking. If you’re worried about unrolling, a toothpick can help secure each one.
Step 4: Choose Your Cooking Method
For baking, preheat the oven to 425°F, spray the taquitos lightly with olive oil spray, and bake for 14-18 minutes until golden and crispy. If pan frying, heat about 1 ½ inches of oil until hot, then carefully fry the taquitos in small batches until crisp on all sides. For a healthier approach, air fry at 380°F for 8-12 minutes. I love having these options—depending on my mood and how crispy I want them!
Top Tip
From plenty of kitchen experiments, I’ve found a few things that really make these taquitos shine. Paying attention to the warmth and softness of your tortillas will save you great frustration, and the cooking method you choose makes a noticeable difference in texture and ease.
- Warm Your Tortillas: Soft tortillas roll easier and won’t crack, especially important if using corn.
- Don’t Crowd the Pan: When frying, too many taquitos at once cools the oil and results in limp shells—small batches are the way to go.
- Spray Evenly: Whether baking or air frying, a light, even spray of oil helps get that golden crisp without sogginess.
- Watch Your Bake Time: Keep an eye near the end of baking, as ovens vary, to get that perfect crunchy edge without drying out the filling.
How to Serve Crispy Chicken Taquitos Recipe
Garnishes
My go-to garnishes are always a drizzle of thinned Greek yogurt or sour cream, sprinkle of chopped fresh cilantro, and a scoop of creamy guacamole. Sometimes I add diced tomatoes or a spoonful of salsa for freshness and color—it brightens every bite and adds freshness to the crispy snack.
Side Dishes
Since these taquitos are fairly rich, I often pair them with a simple side salad or Mexican street corn salad. Black beans or a fresh cucumber corn salad also complement the flavors nicely without competing.
Creative Ways to Present
For parties, I like setting up a taquito bar with toppings in little bowls—sour cream, shredded lettuce, various salsas, jalapeños, and melted cheese sauce—it’s always a hit! Another fun trick is skewering a couple taquitos with a spicy dipping sauce on the side for easy finger food presentation.
Make Ahead and Storage
Storing Leftovers
Let cooled taquitos rest on a paper towel-lined plate, then store them in an airtight container in the fridge for up to 3 days. I find they stay decently crispy if you reheat them properly (more on that below).
Freezing
I often make a double batch and freeze half—just arrange rolled taquitos on a baking sheet to freeze individually, then transfer to a zip-top bag. They keep well for about 2 months, perfect for last-minute snacks or dinners.
Reheating
To reheat leftovers, I like popping them back into a hot oven or air fryer rather than the microwave. This way, they crisp up again without getting soggy. About 5-7 minutes at 375°F usually does the trick!
Frequently Asked Questions:
Absolutely! Leftover cooked chicken works perfectly and makes this recipe even easier to throw together on a busy day. Just shred it finely and proceed as directed.
Baking or air frying are fantastic alternatives to frying. Spray the taquitos lightly with oil spray and cook at a high enough heat (425°F for baking or 380°F for air fryer) to get that crisp exterior without deep frying.
Yes! Just choose corn tortillas labeled gluten-free, as some may contain additives. Warming the corn tortillas before rolling helps prevent cracking, making rolling easier.
Rolling tightly and placing them seam-side down on the baking sheet is essential. You can also secure them with a toothpick if needed, especially if your tortillas are prone to unrolling.
Final Thoughts
This Crispy Chicken Taquitos Recipe has become my go-to for casual dinners or quick gatherings because it’s easy, flavorful, and endlessly adaptable. I'm confident that once you make them, they'll become a family favorite in your kitchen too—let me know how you customize yours!
Print
Crispy Chicken Taquitos Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Description
Crispy on the outside and creamy, cheesy on the inside, these chicken taquitos are a delicious Mexican-inspired snack or appetizer that can be baked, pan-fried, or air-fried to perfection. Filled with seasoned shredded chicken, cheese, and salsa, they are perfect for serving with guacamole, sour cream, or fresh salsa toppings.
Ingredients
Filling
- 2 cups cooked, shredded chicken breast
- ⅓ cup chunky style salsa
- ⅓ cup plain nonfat Greek yogurt
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 cup freshly shredded Monterey Jack, cheddar, or Mexican blend cheese
Assembly
- 6 6-inch flour or corn tortillas
- Olive oil spray or nonstick cooking spray or oil for frying
Toppings (optional)
- Greek yogurt or sour cream (thinned with a little milk for drizzling)
- Chopped fresh cilantro
- Guacamole
- Chopped diced tomatoes or additional salsa
Instructions
- Prepare the filling: In a medium bowl, stir together the shredded chicken, salsa, Greek yogurt, kosher salt, garlic powder, ground cumin, and chili powder until well combined. Fold in the shredded cheese to complete the filling mixture.
- Warm the tortillas: If using corn tortillas, heat a nonstick skillet over medium heat and warm each tortilla for 15 to 30 seconds per side until soft and pliable. Flour tortillas do not need warming.
- Assemble the taquitos: Place about one-sixth of the filling down the center of each tortilla. Roll tightly and place seam-side down on a parchment-lined baking sheet. Secure with a toothpick if necessary to hold the shape.
- Choose cooking method: For baking, preheat oven to 425°F. Lightly mist taquitos with cooking spray and bake for 18 minutes until light golden and crispy at the edges. For pan frying, heat about 1½ inches of peanut or similar frying oil in a large skillet over medium-high heat until hot and sizzling. Fry taquitos in small batches, turning to crisp all sides, then drain on paper towels. For air frying, preheat air fryer to 380°F, arrange taquitos seam-side down in a single layer without overlapping, mist with spray, and cook for 12 minutes until crisp.
- Serve: Remove toothpicks if used. Serve hot with desired toppings such as thinned Greek yogurt or sour cream, chopped cilantro, guacamole, and diced tomatoes or salsa.
Notes
- You can use either flour or corn tortillas based on preference; warming corn tortillas helps prevent cracking when rolling.
- Ensure the oil is hot enough when pan frying to achieve a crispy outer layer without absorbing excess oil.
- The filling can be customized by swapping in different cheeses or adding spices to taste.
- Air frying is a healthier alternative that still produces crispy taquitos.
- Use toothpicks to secure the rolled taquitos if they tend to unravel during cooking.
Nutrition
- Serving Size: 1 taquito
- Calories: 253 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 52 mg
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