Description
Crispy Chicken Taquitos are golden, rolled corn tortillas filled with tender shredded chicken seasoned with warm spices and melted cheese. Fried or baked to perfection, these crunchy delights are quick to prepare, versatile, and perfect for snacks, parties, or weeknight dinners.
Ingredients
Scale
Protein
- 2 cups cooked shredded chicken breast or thighs
Carbohydrates
- 12 small corn tortillas
Dairy
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (or to taste)
Other
- Olive oil or cooking spray for brushing or spraying
- Salsa or hot sauce (optional, for serving or mixing into filling)
Instructions
- Prepare the Chicken Filling: Shred the cooked chicken finely and toss it with shredded cheddar, Monterey Jack cheese, ground cumin, chili powder, garlic powder, and salt until well combined to ensure full flavor and a creamy binding texture.
- Warm the Tortillas: Briefly warm the corn tortillas in the microwave or on a hot skillet until pliable and soft, preventing cracking when rolled around the filling.
- Assemble the Taquitos: Place 2 to 3 tablespoons of the chicken mixture near one edge of each tortilla. Roll tightly from the filled edge to the other, securing the filling inside.
- Secure the Rolls: Use toothpicks as needed to keep the rolled taquitos from unrolling during cooking, especially if frying.
- Cook Until Crispy: For baking, lay the taquitos seam-side down on a greased baking sheet. Lightly brush or spray with olive oil. Bake at 425°F (220°C) for 15-20 minutes or until golden and crispy. For frying, heat oil in a pan over medium-high heat and fry the taquitos for 2-3 minutes per side until deep golden brown and crispy.
- Drain and Serve: Remove cooked taquitos and place on paper towels to drain excess oil if fried. Serve hot with your favorite dips such as salsa, sour cream, or guacamole.
Notes
- Use fresh, soft corn tortillas to prevent cracking during rolling.
- Do not overfill the tortillas to avoid bursting during cooking.
- Roll tightly and bake or fry with the seam side down to keep taquitos closed.
- Use a light coating of oil whether baking or frying to achieve crunch without sogginess.
- Let them rest 1-2 minutes after cooking to firm up and enhance crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking or Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taquitos
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
Keywords: crispy chicken taquitos, baked taquitos, fried taquitos, Mexican appetizers, shredded chicken taquitos, quick taquito recipe, gluten-free taquitos
