If you’re looking for a knockout appetizer or an easy weeknight treat, look no further than these Crispy Chicken Taquitos. With their ultra-crunchy shells and savory, gooey chicken filling, they’re devoured in minutes at any gathering. The beauty of this recipe is how quickly it comes together, but the flavors make it feel like something you’d order at your favorite Mexican restaurant. Get ready for a fiesta in your kitchen!
Ingredients You’ll Need
Let’s talk ingredients. Each one here brings something special to the party—flavor, texture, or that golden-tinged crunch that makes Crispy Chicken Taquitos so irresistible. Here’s what you’ll need and why it matters:
- Shredded chicken: The heart of the filling—rotisserie chicken is a perfect shortcut!
- Monterey Jack or cheddar cheese: Melts beautifully and adds a creamy, gooey bite.
- Cream cheese: Gives the filling an extra luscious, rich texture.
- Chili powder: Delivers a gentle heat and deep flavor.
- Ground cumin: Adds earthy undertones that amp up the Tex-Mex vibe.
- Garlic powder: Provides a subtle, savory backbone.
- Onion powder: Enhances all the flavors with mellow sweetness.
- Salt: Brings out every ingredient’s best characteristics.
- Black pepper: Adds a slight kick and depth.
- Small corn or flour tortillas: The crispy vessel—choose corn for gluten-free or flour for extra softness.
- Oil spray or vegetable oil: Helps achieve that crave-worthy crunch in the oven.
How to Make Crispy Chicken Taquitos
Step 1: Mix the Filling
In a large bowl, combine your shredded chicken, cheese, softened cream cheese, and all your spices. Use a fork or spatula to thoroughly mix everything together, ensuring each bite of these Crispy Chicken Taquitos is packed with flavor. Don’t be shy—taste the filling and tweak the seasoning if you love a spicier kick!
Step 2: Prepare the Tortillas
If your tortillas seem stiff or likely to crack, don’t skip this step. Wrap the whole stack in a damp paper towel, and microwave for about 30 seconds. Warm tortillas are super pliable, making them easy to roll tightly without breaking.
Step 3: Fill and Roll
Scoop 2–3 tablespoons of the chicken filling onto the lower third of each tortilla. Roll the tortilla up snugly around the filling and place it seam-side down on a lined or greased baking sheet. Lining them up this way keeps them from unrolling.
Step 4: Oil and Bake
Lightly spray each taquito with oil or gently brush with vegetable oil. This is the secret to a shatteringly crisp exterior—so don’t skip it! Bake in a preheated 425°F oven for 15–20 minutes or until the Crispy Chicken Taquitos are golden brown and audibly crunchy.
Step 5: Serve Warm
Once out of the oven, let your taquitos cool for just a minute—then serve immediately while they’re at their crunchiest. Classic dips like salsa, guacamole, and sour cream are musts!
How to Serve Crispy Chicken Taquitos
Garnishes
Sprinkle your Crispy Chicken Taquitos with freshly chopped cilantro, crumbled cotija cheese, or a drizzle of crema for a gorgeous finishing touch. Sliced jalapeños and diced tomatoes add pops of color and fresh flavor.
Side Dishes
Pair your taquitos with Mexican rice, refried beans, or a crisp green salad. They also go perfectly with street corn or pickled red onions for a little tang beside the crunch.
Creative Ways to Present
For parties, serve your Crispy Chicken Taquitos upright in a mason jar or wrap each in parchment for a fun, grab-and-go display. Want a meal? Pile them on a platter with a trio of dips and plenty of lime wedges.
Make Ahead and Storage
Storing Leftovers
Any uneaten taquitos can be stored in an airtight container in the fridge for up to three days. They stay surprisingly crisp and are easy to refresh for another round.
Freezing
Crispy Chicken Taquitos are made for the freezer! Simply assemble and freeze them before baking on a parchment-lined tray, then transfer to a resealable bag once frozen. They’ll keep for up to three months—no need to thaw before baking.
Reheating
Reheat chilled or frozen taquitos in the oven at 400°F until hot and crispy, about 10–15 minutes. An air fryer works wonders here, too—just a few minutes brings back that fresh-baked snap.
FAQs
Can I make Crispy Chicken Taquitos with flour tortillas instead of corn?
Absolutely! Both work beautifully. Flour tortillas tend to be a bit softer and easier to roll, while corn tortillas offer an authentic flavor and are naturally gluten-free.
How do I prevent the taquitos from unrolling in the oven?
Place each taquito seam-side down on your sheet and nestle them close together so they hold their shape. If you have a stubborn tortilla, you can secure it with a toothpick while baking.
Can I use leftover roast or grilled chicken?
Yes, leftover chicken is perfect for this recipe. Just be sure to shred or chop it finely so every bite of your Crispy Chicken Taquitos is evenly filled and flavorful.
What dipping sauces go best with Crispy Chicken Taquitos?
Classic salsa, guacamole, and sour cream are always crowd-pleasers. For something extra special, try a creamy jalapeño dip or chipotle ranch on the side.
Are Crispy Chicken Taquitos good for meal prepping?
Definitely! Make a double batch and freeze half for easy weeknight snacks, lunches, or party appetizers that are ready in minutes.
Final Thoughts
Once you try making Crispy Chicken Taquitos at home, you’ll be hooked! They’re a crunch-lover’s dream and endlessly adaptable to your favorite flavors and dips. Give them a go—you’ll want to make these on repeat for every occasion, big or small.
Print
Crispy Chicken Taquitos Recipe
- Total Time: 35 minutes
- Yield: 12 taquitos 1x
- Diet: Non-Vegetarian
Description
These Crispy Chicken Taquitos are a delicious and easy-to-make Mexican snack or appetizer. Filled with seasoned shredded chicken and gooey cheese, they are baked until golden and crispy, perfect for dipping in salsa or guacamole.
Ingredients
For the filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese
- 4 ounces cream cheese, softened
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For assembling:
- 12 small corn or flour tortillas
- Oil spray or 2 tablespoons vegetable oil for brushing
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- Prepare the filling: In a large bowl, combine the shredded chicken, cheeses, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Assemble the taquitos: If tortillas are stiff, microwave them wrapped in a damp paper towel for 30 seconds. Spoon chicken mixture onto each tortilla, roll tightly, and place seam-side down on the baking sheet.
- Bake: Lightly spray or brush taquitos with oil. Bake for 15–20 minutes until crispy and golden.
- Serve: Enjoy warm with salsa, sour cream, or guacamole.
Notes
- You can make these taquitos ahead and freeze them before baking.
- Using rotisserie chicken is a quick shortcut.
- For extra crispiness, air-fry the taquitos at 400°F for 10–12 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 160
- Sugar: 0 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 35 mg
