Chicken Taquitos
Crispy rolled tortillas with a savoury seasoned chicken filling, baked or fried until golden — the crunch everyone reaches for first.
In a nutshell: This authentic mexican chicken taquitos comes together in just 40 mins using simple whole ingredients. The chef's secret: a cold corn tortilla splits the moment you roll it, while a warm one flexes and seals. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Chicken taquitos: crispy rolled tortillas with savoury seasoned chicken filling. Baked or fried until golden, with dips on the side.
Key Equipment
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- Large mixing bowl
- Baking sheet
- Parchment paper
- Skillet
- Toothpicks
Chef's Pro-Tips
- Warm tortillas are non-negotiable: a cold corn tortilla splits the moment you roll it, while a warm one flexes and seals.
- Roll tight and thin: a fat, loose taquito steams inside instead of crisping, while a snug roll fries up shatteringly crisp.
- Serve immediately: taquitos are at their best in the first 10 minutes — hold them on a wire rack, never a covered plate.
Ingredients
4
servings
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2 cups cooked chicken, shredded, rotisserie works well
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4 oz cream cheese, softened
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1 cup Mexican cheese blend, shredded
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1 tsp ground cumin
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1 tsp chilli powder
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½ tsp garlic powder
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¼ cup salsa verde, or red salsa
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2 tbsp fresh cilantro, chopped
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12 corn tortillas, 6-inch, or flour
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2 tbsp neutral oil, for brushing or frying
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1 tsp kosher salt, or to taste
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1 cup guacamole, for serving
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½ cup sour cream, for serving
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Step-by-Step Instructions
Make the Filling
Mix the shredded chicken, cream cheese, shredded cheese, cumin, chilli powder, garlic powder, salsa verde, cilantro and salt until well combined and creamy.
Warm the Tortillas
Warm the tortillas in a dry skillet or microwave until pliable — cold tortillas crack when rolled. Keep them covered with a towel while you work.
Roll Tight
Spoon 2-3 tablespoons of filling down the centre of each tortilla and roll tightly, seam-side down. Secure with a toothpick if needed.
Bake or Fry
For baking: place seam-side down on a parchment-lined sheet, brush with oil, and bake at 425°F (220°C) for 15-18 minutes until golden and crisp. For frying: fry seam-side down in shallow oil for 2-3 minutes per side.
Serve Hot
Remove toothpicks and serve immediately with guacamole, sour cream and extra salsa — taquitos lose their crunch fast, so do not let them wait.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Corn is classic and crisps beautifully, but flour rolls more easily and also works. Warm either type well before rolling.
Yes — spray with oil and air-fry at 400°F for 10-12 minutes, turning once, until golden and crisp.
Roll them up to a day ahead and refrigerate covered, then bake or fry just before serving. Do not cook ahead — they go soft.
Tacos are folded and quesadillas are flat-griddled sandwiches; taquitos are tightly rolled cylinders fried or baked until crisp all over.
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