Crispy Chicken Taquitos Recipe
These Crispy Chicken Taquitos are a delicious Mexican-inspired appetizer or snack featuring tender shredded chicken mixed with creamy cheeses and spices, wrapped in small tortillas, and cooked to a perfect crisp either by baking or frying. Served with classic sides like sour cream, guacamole, salsa, and lime wedges, they offer a flavorful and satisfying bite for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12-15 taquitos (serves 12) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 3 cups cooked chicken, shredded
- 1 cup shredded Mexican cheese blend
- 1/2 cup cream cheese, softened
- 1/4 cup diced green chiles
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Tortillas
- 12–15 small corn or flour tortillas
For Cooking
- 2 tablespoons vegetable oil (for baking)
- Oil for frying (if making fried version, amount as needed for deep frying)
For Serving
- Sour cream
- Guacamole
- Salsa verde or red salsa
- Hot sauce
- Lime wedges
- Fresh cilantro
Instructions
- Prepare the filling: In a large mixing bowl, combine shredded chicken, softened cream cheese, Mexican cheese blend, diced green chiles, and chopped fresh cilantro. Add ground cumin, chili powder, garlic powder, onion powder, paprika, salt, and black pepper. Mix thoroughly until well combined and creamy.
- Warm the tortillas: To make tortillas pliable and easy to roll, wrap them in damp paper towels and microwave for 30-45 seconds, or alternatively, heat in a dry skillet over medium heat for 10-15 seconds on each side. This prevents cracking when rolling.
- Roll the taquitos: Place about 2-3 tablespoons of the chicken filling along one edge of each warm tortilla. Roll tightly from the filling edge to the other side, encasing the filling securely. Use a toothpick to keep each taquito tightly rolled and prevent unrolling during cooking.
- Cook the taquitos: For baked taquitos, preheat your oven to 425°F (220°C). Brush the rolled taquitos lightly with vegetable oil and place them seam side down on a baking sheet. Bake for 15-20 minutes until the taquitos are golden brown and crispy on the outside. For the fried version, heat oil in a deep pan or fryer to 350°F (175°C). Carefully fry the taquitos for 2-3 minutes on each side until golden and crisp. Remove from oil and drain on paper towels.
- Serve: Let the cooked taquitos rest for 5-10 minutes to cool slightly and crisp up further. Remove toothpicks and serve warm with sides of sour cream, guacamole, salsa verde or red salsa, hot sauce, fresh cilantro, and lime wedges for squeezing over.
Notes
- You can use either corn or flour tortillas depending on your preference; flour tortillas tend to roll more easily without cracking.
- If you prefer a lighter option, baking the taquitos is a great alternative to frying and still delivers crispy results.
- Adjust the amount of spices according to your taste for heat and seasoning intensity.
- Leftover taquitos can be refrigerated and reheated in the oven for best texture retention.
- For extra crispiness, you can brush the taquitos with oil mid-bake or spray them lightly before baking.
Keywords: Chicken Taquitos, Crispy Taquitos, Mexican Appetizer, Baked Taquitos, Fried Taquitos
Find it online: https://epicrecipebox.com/crispy-chicken-taquitos-recipe/