If you love crispy, cheesy, and flavorful snacks, you are going to fall head over heels for this Homemade Chicken Taquitos Recipe. These golden, crunchy rolled tortillas are stuffed with tender shredded chicken blended with creamy cheese and just the right amount of seasoning to make every bite an irresistible explosion of Tex-Mex goodness. Whether you are making them for a party, a weeknight dinner, or a movie night treat, this recipe brings all the joy of authentic taquitos into your kitchen with ease and delight.
Ingredients You’ll Need
Gathering simple ingredients is the secret to making this dish truly shine. Each item plays a crucial role, from adding creamy texture to delivering bold, vibrant flavors that will make your taste buds sing.
- 3 cups shredded cooked chicken: Use light or dark meat, preferably from a rotisserie chicken, for juicy and tender filling.
- 4 oz cream cheese, diced: Adds silky creaminess that binds the filling together perfectly.
- 1 1/2 cups Mexican shredded cheese (or Colby Jack): Melts beautifully to create a cheesy, gooey center.
- 2 tsp taco seasoning: Brings that classic savory spice to the mix; adjust to your taste.
- ½ cup salsa verde (or green enchilada sauce): Gives a tangy, mildly spicy kick and moistens the filling.
- 16 small corn tortillas (6-inch): White or yellow corn works great; warming them is key to prevent cracks.
- Neutral high-heat cooking oil: Perfect for frying to achieve that irresistible crispiness.
How to Make Homemade Chicken Taquitos Recipe
Step 1: Prepare the Filling
Start by combining the shredded chicken, diced cream cheese, shredded Mexican cheese, salsa verde, and taco seasoning in a large bowl. Mix everything until it is evenly blended and creamy. This mixture is where all the bold flavors marry together to form the delicious heart of your taquitos.
Step 2: Warm the Tortillas
Warming the corn tortillas is a must to prevent them from cracking when rolled. Heat a dry skillet over medium heat and warm each tortilla for about 15 to 30 seconds per side. They should become soft and pliable but not browned. To keep them that way, stack the warmed tortillas in a clean kitchen towel while you work.
Step 3: Assemble the Taquitos
Spoon about 3 tablespoons of the chicken filling down the center of each warmed tortilla. Be careful not to overfill or let the mixture spill over the edges because it can leak out during frying. Roll each tortilla tightly around the filling to create neat, sealed rolls ready for frying.
Step 4: Heat the Oil
Pour about half an inch of neutral oil into a heavy skillet and heat it over medium heat until it reaches 350 degrees Fahrenheit. You can test by placing a small piece of tortilla in the oil — it should sizzle immediately. The right temperature ensures your taquitos fry up golden and crispy without soaking in oil.
Step 5: Fry the Taquitos
Place the rolled taquitos seam-side down into the hot oil carefully. Hold them down with tongs for the first few seconds to prevent them from unrolling. Fry 3 to 4 at a time until golden brown on one side (about 2-3 minutes), then flip to crisp the other side. When done, transfer them to a paper towel-lined plate to drain excess oil. Serve warm for maximum crunch and flavor.
How to Serve Homemade Chicken Taquitos Recipe
Garnishes
Top your chicken taquitos with fresh garnishes like chopped cilantro, a squeeze of lime juice, diced onions, or a dollop of sour cream. These fresh accents brighten the dish and add layers of texture and flavor that perfectly complement the crispy rolls.
Side Dishes
Pair your homemade taquitos with classic sides such as Mexican rice, refried beans, or a vibrant avocado salad. These sides keep the meal balanced and satisfying, making it a complete fiesta on your plate.
Creative Ways to Present
For a fun twist, serve the taquitos standing upright in a tall glass or arrange them in a radial pattern on a platter to share with friends. Offering a variety of dipping sauces like guacamole, chipotle mayo, or freshly made salsa makes the eating experience interactive and even more delightful.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days while retaining most of their delicious flavors. For best texture, avoid letting them sit in the container for too long before reheating.
Freezing
You can freeze assembled but un-fried taquitos by placing them on a baking sheet lined with parchment paper and freezing until solid, then transferring to a freezer bag. This way, you can keep them fresh for up to 2 months and fry them straight from the freezer whenever a craving hits.
Reheating
To reheat, avoid microwaving as it makes the taquitos soggy. Instead, crisp them up in the oven or air fryer at 375 degrees Fahrenheit for about 10-12 minutes. This will restore their irresistible crunch and melty filling perfectly.
FAQs
Can I bake the taquitos instead of frying?
Absolutely! Baking is a healthier alternative. Place rolled taquitos on a greased baking sheet and brush lightly with oil. Bake at 400 degrees Fahrenheit for about 20-25 minutes, flipping halfway through, until golden and crispy.
What other fillings can I use?
This recipe is very versatile. You can swap chicken for shredded beef, pork, or even a vegetarian filling like black beans and cheese for an equally delicious twist.
Can I make these gluten-free?
Yes! Using corn tortillas naturally keeps this recipe gluten-free, just make sure your taco seasoning and other ingredients are certified gluten-free to avoid cross-contamination.
How do I keep the taquitos from unrolling while frying?
Press the seam down firmly when you place them into the hot oil and hold them with tongs for a few seconds until they seal up. This ensures they stay tightly rolled during frying.
Is there a way to make the filling spicier?
For extra heat, add some diced jalapeños or a splash of hot sauce to the filling. Adjust the taco seasoning to a spicy blend or add cayenne pepper as well.
Final Thoughts
Nothing beats the satisfaction of making this Homemade Chicken Taquitos Recipe from scratch—the crispy shells, creamy cheesy filling, and vibrant flavors come together for a truly unforgettable meal. Once you try it, these taquitos will become a beloved go-to recipe for gathering with friends or treating yourself on any day. So warm those tortillas, mix up that filling, and dive into this fun and tasty culinary adventure!
Print
Homemade Chicken Taquitos Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Description
These homemade taquitos feature a flavorful filling of shredded chicken, cream cheese, Mexican shredded cheese, salsa verde, and taco seasoning all wrapped in warm corn tortillas and fried to crispy perfection. Perfect as a tasty appetizer or meal, they offer a satisfying crunch with a rich, cheesy, and zesty interior.
Ingredients
Filling
- 3 cups shredded cooked chicken (light or dark meat)
- 4 oz cream cheese (diced)
- 1 1/2 cups Mexican shredded cheese (or Colby Jack cheese)
- 2 tsp taco seasoning (to taste)
- ½ cup salsa verde (or green enchilada sauce)
Shell
- 16 small corn tortillas (6-inch, white or yellow corn)
For Frying
- Neutral high-heat cooking oil (for frying, about ½ inch in the pan)
Instructions
- Make the filling: In a large mixing bowl, combine the shredded rotisserie chicken, diced cream cheese, shredded Mexican cheese, salsa verde, and taco seasoning. Mix well until all ingredients are evenly incorporated.
- Warm the tortillas: Heat a medium skillet over medium heat. Warm each corn tortilla individually for 15 to 30 seconds per side until pliable but not browned. Keep tortillas soft by stacking them in a kitchen towel as you warm them sequentially during assembly.
- Assemble the taquitos: Spread approximately 3 tablespoons of the chicken mixture in the center of each warmed tortilla, making sure the filling does not extend to the edges to prevent spillage. Roll the tortilla tightly over the filling to form a compact roll.
- Heat the oil: Pour neutral oil into a saucepan or heavy skillet to a depth of ½ inch. Heat the oil over medium heat until it reaches 350°F (175°C), checking with a thermometer. The oil should sizzle when a taquito is placed in it.
- Fry the taquitos: Carefully place the rolled taquitos seam-side down in the hot oil using tongs. Hold them initially to prevent unrolling. Fry 3 to 4 taquitos at a time, cooking for about 2 to 3 minutes per side or until golden brown and crisp. The oil should cover the taquitos about halfway. Remove and drain on paper towels.
- Serve: Serve the taquitos warm with your choice of toppings such as sour cream, guacamole, salsa, or fresh cilantro.
Notes
- Warming the tortillas properly is key to prevent cracking and make rolling easier.
- Be careful when frying to avoid overcrowding the pan; fry in batches if necessary for even cooking.
- Use a high smoke point oil like vegetable, canola, or peanut oil for best frying results.
- Leftover taquitos can be reheated in a hot oven or air fryer to retain crispiness.
- You can substitute shredded chicken with beef or beans for a different variation.
