Chicken Taquitos are a Mexican-inspired dish perfect for any occasion. Made with shredded chicken, cheese, and spices, then rolled up in a soft tortilla and fried to crispy perfection!
What’s in this Chicken Taquitos Recipe?
If you’re struggling with what to make for dinner tonight, look no further than these fried chicken taquitos. They’re easy to make and even easier to eat!
- Chicken: You’ll need leftover cooked shredded chicken for this recipe.
- Mexican Blend Cheese: Helps bind the filling and adds cheesy flavor.
- Tomatoes + Chilies: Make this dish slightly spicy.
- Lime: Adds a pop of freshness.
- Spices: Oregano, chili powder, cumin, garlic powder, kosher salt, black pepper, and cayenne pepper give this chicken great flavor.
- Vegetable Oil: The perfect high smoke point neutral oil for frying.
- Corn Tortillas: Envelop the filling, creating one tasty bite!
Pro Tip: Keep the tortillas warm throughout the rolling process to prevent cracking.
Variations on Chicken and Cheese Taquitos
Feel free to change up the fillings to meet your tastes. Try shredded beef or pork instead, or try flour tortillas for a different flavor!
Taquitos are a Mexican dish consisting of deep-fried rolled-up meat-and-cheese-filled tortillas. These ones are filled with chicken!
Flautas are made by rolling filling into a large flour or corn tortilla, whereas taquitos are made by rolling filling into a small corn tortilla.
Traditionally, you would use corn tortillas for taquitos. If you prefer flour tortillas, you can still use them; you’re just making flautas!
If your tortillas are cracking while you’re rolling your taquitos, they probably need to be heated up again in the microwave. The main reason that tortillas crack is because they’re not warm enough.
I like to use toothpicks to keep my taquitos closed, but you can also hold each taquito closed with tongs for a few seconds in the hot oil, and they should stay closed after that.
Yes. To bake these taquitos, preheat the oven to 425°F and spray a baking sheet with nonstick spray. After rolling up the taquitos, spray or brush them generously with cooking oil and bake, seam-side down, until golden brown and crispy, about 15-20 minutes.
If your taquitos aren’t crispy, you haven’t cooked them for long enough. Make sure to fry them until they are deep golden brown.
How to Store and Reheat
Store leftover taquitos in an airtight container in the refrigerator for up to 4 days. To reheat, bake in a 350°F oven for about 15-20 minutes, or until warmed through and crisp on the outside.
How to Freeze
Taquitos are easy to freeze and can be baked/reheated right from frozen. Roll up the taquitos, place them seam-side down in a single layer on a baking sheet (do not fry them!), and freeze until solid. Place in a Ziplock bag and freeze for up to 3 months.
To bake, cover them with aluminum foil and bake in a 350°F oven for about 20 minutes. Uncover and bake for an additional 15-20 minutes, or until warmed through and crisp on the outside.
Serving Suggestions
I love to serve these up on a platter covered with shredded lettuce, tomatoes or pico de gallon, sour cream, and guacamole. Makes them look and taste even better!
More Chicken in Fried Tortillas
Chicken Taquitos Recipe
Ingredients
- 3 cups cooked chicken shredded
- 1½ cups shredded Mexican blend cheese
- 10 ounces tomatoes and chilies (1 can) drained
- ½ lime juiced
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground cayenne pepper
- Vegetable oil for frying
- 20 6-inch corn tortillas
For Serving (optional)
- Sour Cream
- Guacamole
- Salsa
- Cheese sauce
Equipment
- Dutch Oven AND
Instructions
- In a large bowl, mix together the chicken, shredded cheese, tomatoes and chilies, lime juice, oregano, chili powder, cumin, salt, and peppers.3 cups cooked chicken, 1½ cups shredded Mexican blend cheese, 10 ounces tomatoes and chilies, ½ lime, ½ teaspoon dried oregano, ½ teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ⅛ teaspoon ground cayenne pepper
- Line a large, rimmed baking sheet with paper towels and set a metal rack over the top; set aside.
- In a deep skillet or Dutch oven, heat ½-inch oil to 325°F-350°F. (You can also use a deep fat fryer.)Vegetable oil
- While the oil is heating, place 4-5 of the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 30 seconds on HIGH, flip the stack, and microwave an additional 30 seconds.20 6-inch corn tortillas
- Set one tortilla on a flat surface and spoon 2 tablespoons of the chicken mixture 1-inch from one edge of the tortilla. Form the filling into a tube shape and, beginning at the edge closest to the filling, tightly roll up the tortilla. Secure it with toothpicks. Repeat with the remaining tortillas.
- Fry 4-5 rolled tortillas at a time in the hot oil, seam side down, for 3-5 minutes until they’re golden brown, flipping once.
- Transfer the fried taquitos to the prepared metal rack. Repeat with the remaining rolled tortillas, working as you go to prevent the taquitos from cracking.
- Repeat the process of warming, filling and frying the Taquitos. Remove the toothpicks and serve with your favorite toppings.Sour Cream, Guacamole, Salsa, Cheese sauce
Notes
- Feel free to change up the meat to pork or beef.
- Try flour tortillas for a different flavor!
- Do not overfill your taquitos. The filling will leak out and ruin your frying oil. Keep the filling to 2 tablespoons.
- Keep the taquitos closed by securing them with toothpicks or holding them tightly with tongs until they have a chance to set in the oil. Don’t forget to remove the toothpicks before serving!
- Reheat the tortillas as needed to avoid cracking while rolling the taquitos.
- Nutritional information does not include optional toppings.
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