Meet these Crispy Chicken Taquitos
Crispy Chicken Taquitos are crunchy, cheesy, and easy to make. They use shredded chicken and cream cheese for a creamy filling, rolled in small tortillas and baked until golden. This is a great snack, weeknight dinner, or party food.
For a different chicken dish idea while you cook, try this chicken satay crispy rice salad bowl for a fresh contrast.
Why these taquitos are worth making
- Fast to put together if you use leftover or rotisserie chicken.
- Family-friendly — kids and adults like the crunch and cheesy inside.
- Bakes in the oven, so less mess and no deep frying.
- Easy to customize with spice level or toppings.
Step-by-step: How to Make Crispy Chicken Taquitos
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 4 oz cream cheese, softened
- ½ cup shredded cheddar or Mexican blend cheese
- ¼ cup salsa (mild or spicy)
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp cumin
- Salt and black pepper to taste
- 8 small flour or corn tortillas
- Cooking spray or oil (for brushing)
- Chopped cilantro
- Sour cream
- Guacamole
- Extra shredded cheese
Directions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix well until evenly combined.
- Warm the tortillas in the microwave about 20 seconds so they are pliable.
- Spoon 2–3 tablespoons of the filling onto one side of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
- Lightly brush each taquito with oil or spray with cooking spray to help them brown.
- Bake for 15–20 minutes until golden and crispy. For extra crispiness, broil 1–2 minutes at the end—watch closely so they don’t burn.
- Remove from oven and let cool a minute. Top with chopped cilantro, extra cheese, sour cream, or guacamole as you like.
- Serve warm and enjoy.
How to serve these taquitos with style
Serve warm on a plate with small bowls of sour cream, guacamole, and extra salsa. Add chopped cilantro and a squeeze of lime for brightness. For a fuller meal, place a few taquitos over a simple salad or rice bowl.
Try pairing with this lighter recipe idea for contrast: chicken satay crispy rice salad bowls.
Best way to store leftover taquitos
- Fridge: Let cool, then place in an airtight container. They keep 3–4 days.
- Reheat: Warm in a 375°F oven for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes to crisp.
- Freezer: Freeze on a tray until solid, then transfer to a zip-top bag. Freeze up to 2 months. Reheat from frozen in a 375°F oven for 18–22 minutes.
Smart tips for crispier, tastier taquitos
- Don’t overfill the tortillas — 2–3 tablespoons works well.
- Warm tortillas before rolling so they don’t crack.
- Brush with oil or use cooking spray for even browning.
- Broil briefly at the end for extra crunch — watch carefully.
- Use rotisserie chicken to save time and add flavor.
For air-fryer reheating and crisping tips, see this helpful air-fryer guide.
Easy variations to try
- Beef or pork: Swap chicken for cooked shredded beef or pork.
- Veggie: Use black beans, corn, roasted peppers, and cheese.
- Spicy: Mix in chipotle in adobo or hot sauce for heat.
- Green salsa: Use salsa verde for a tangy flavor.
Quick Nutritional Snapshot (approximate per taquito)
- Calories: ~200–260
- Protein: ~12–15 g
- Fat: ~10–14 g
- Carbs: ~15–20 g
Values vary by tortilla type, cheese amount, and toppings.
Family serving ideas
- Make a taquito platter with bowls of toppings and let everyone build their plate.
- Serve with a side of Mexican rice and beans for a family dinner.
- Cut taquitos in half for kids and pair with carrot sticks or a simple salad.
What to serve with your taquitos
- Classic: Sour cream, guacamole, and pico de gallo.
- Fresh sides: Lime-cilantro slaw or a simple green salad.
- Hearty sides: Mexican rice, refried beans, or roasted corn.
- Drinks: Iced tea, a light beer, or sparkling water with lime.
Frequently Asked Questions
Q: Can I use corn tortillas instead of flour?
A: Yes. Warm corn tortillas well so they don’t crack when rolling.
Q: Can I assemble taquitos ahead of time?
A: Yes. Roll them, cover, and keep in the fridge for a few hours or freeze them for longer storage.
Q: How can I make them gluten-free?
A: Use gluten-free corn tortillas and check that all other ingredients are gluten-free.
Q: Can I fry these instead of baking?
A: Yes, you can shallow or deep fry for extra crispiness. Baking is lighter and easier.
Q: How do I keep them from unrolling while baking?
A: Place them seam-side down on the baking sheet and press gently. A toothpick can help, but remove before serving.
Conclusion
If you want more baked taquito ideas and step-by-step pictures, check this version: Easy Chicken Taquitos – Tastes Better From Scratch. For tips on making crispy baked taquitos and freezer-friendly methods, see Crispy Baked Chicken Taquitos (Easy & Freezer-Friendly!). Another useful recipe guide with clear steps is Crispy Baked Chicken Taquitos – I Wash You Dry.
Crispy Chicken Taquitos
Ingredients
Filling Ingredients
- 2 cups cooked shredded chicken Rotisserie chicken works great
- 4 oz cream cheese Softened
- ½ cup shredded cheddar or Mexican blend cheese
- ¼ cup salsa Mild or spicy
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp cumin
- Salt and black pepper To taste
Wrapper Ingredients
- 8 small flour or corn tortillas
- Cooking spray or oil For brushing
Toppings
- Chopped cilantro
- Sour cream
- Guacamole
- Extra shredded cheese
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine shredded chicken, cream cheese, shredded cheese, salsa, garlic powder, chili powder, cumin, salt, and pepper. Mix well until evenly combined.
- Warm the tortillas in the microwave for about 20 seconds so they are pliable.
- Spoon 2–3 tablespoons of the filling onto one side of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
- Lightly brush each taquito with oil or spray with cooking spray to help them brown.
Baking
- Bake for 15–20 minutes until golden and crispy. For extra crispiness, broil for an additional 1–2 minutes—watch closely so they don’t burn.
- Remove from oven and let cool for a minute. Top with chopped cilantro, extra cheese, sour cream, or guacamole as desired.
- Serve warm and enjoy.
