Name: Chicken Taquitos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 4 oz cream cheese (softened); 1 cup shredded cheddar or Mexican blend cheese; ½ tsp garlic powder; ½ tsp onion powder; 2 tbsp salsa or hot sauce (optional); 12 corn tortillas; Cooking oil (for brushing or frying)

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Chicken Taquitos are crispy, golden, and packed with shredded chicken and cheese wrapped in a corn tortilla. I love making these when I want something fast, flavorful, and fun to dip. Whether baked or fried, they’re always a hit for dinner, snacks, or party platters.

Why You’ll Love This Recipe

I love how easy and versatile this recipe is. I can use leftover rotisserie chicken, and they only need a few simple ingredients. The crunch of the tortilla paired with the creamy chicken filling makes every bite irresistible. Plus, I can customize them with whatever I have on hand. Chicken Taquitos

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked, shredded chicken
Cream cheese (softened)
Shredded cheddar or Mexican blend cheese
Garlic powder
Onion powder
Salsa or hot sauce (optional)
Corn tortillas
Cooking oil (for brushing or frying)

Directions

I preheat my oven to 425°F (or heat oil in a skillet if frying).
In a bowl, I mix shredded chicken, cream cheese, shredded cheese, and seasonings until well combined.
I warm the corn tortillas slightly to make them pliable.
I spoon a bit of the filling onto each tortilla and roll them tightly.
I place the rolled taquitos seam-side down on a baking sheet, brush them with oil, and bake for 15–20 minutes until crispy and golden.
If I’m frying, I cook them in hot oil for 2–3 minutes per side until crisp and browned.
I let them cool slightly and serve with sour cream, guacamole, or salsa.

Servings and timing

This recipe makes about 12 taquitos. Prep time takes 15 minutes, and cooking takes about 20 minutes. Total time is around 35 minutes.

Variations

I like to add cooked onions, jalapeños, or chopped spinach to the filling for extra flavor.
To make them spicier, I mix in a spoonful of chipotle in adobo or hot sauce.
For a dairy-free version, I skip the cheese and use mashed avocado or beans as the base.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer to keep them crispy. They also freeze well—before or after baking—and I reheat straight from frozen at 375°F for 15–20 minutes. Chicken Taquitos

FAQs

Can I use flour tortillas instead of corn?

Yes, but I prefer corn for the traditional texture and flavor. Flour works well too and is easier to roll.

How do I keep them from unrolling?

I place them seam-side down when baking and make sure the tortilla is warm and pliable before rolling.

Can I bake them in the air fryer?

Absolutely. I cook them at 400°F for about 8–10 minutes, flipping halfway through.

Can I make these ahead of time?

Yes, I roll them and refrigerate or freeze before baking. It makes dinner fast and easy.

What’s the best dip to serve with taquitos?

I love sour cream, guacamole, salsa, or even queso for dipping.

Conclusion

Chicken Taquitos are a crunchy, cheesy favorite I never get tired of. They’re simple to make, freeze beautifully, and hit that perfect balance between crispy and creamy. Whether I’m serving them for dinner or as a snack, they’re always a winner in my kitchen.