Crispy Chicken Taquitos

Golden, crunchy taquitos packed with seasoned shredded chicken, creamy cheese, and bold Tex-Mex spices. Ready in 35 minutes and perfect for snacking, parties, or weeknight dinners.

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Prep Time 15

Cook Time 15

Rest Time 5

Total Time 35

Servings: 10 taquitos

Course: Appetizer, Dinner, Snack

Cuisine: Mexican-American, Tex-Mex

Calories: 350

Ingredients Equipment Method Notes

Ingredients

2 cups cooked shredded chicken Rotisserie chicken recommended
1 cup shredded cheddar cheese Sharp cheddar preferred
0.5 cup cream cheese, softened Let sit at room temperature 20 minutes before mixing
0.25 cup sour cream
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp cumin
0.25 tsp chili powder
salt and pepper To taste
10 small flour tortillas Can substitute corn tortillas warmed first
vegetable oil About 1 inch deep in skillet for frying
optional toppings: salsa, guacamole, sour cream, chopped cilantro

Equipment

large skillet
Large mixing bowl
Tongs
Paper towels
Sheet tray

Method

In a large mixing bowl, combine the shredded chicken, cheddar cheese, softened cream cheese, and sour cream. Mix until fully combined and the filling looks smooth.
Season the mixture with garlic powder, onion powder, cumin, chili powder, salt, and pepper. Stir thoroughly. Taste and adjust seasoning before rolling.
Lay a tortilla flat on a clean surface. Spoon 2 to 3 tablespoons of the chicken mixture onto the lower third of the tortilla, leaving half an inch clear at the edges.
Roll the tortilla tightly around the filling, forming a neat cylinder. Place seam-side down on a sheet tray. Repeat with remaining tortillas and filling.
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Test by dipping the edge of a tortilla in the oil. It should sizzle immediately.
Carefully place a few taquitos seam-side down in the hot oil. Fry until golden brown and crispy, about 2 to 3 minutes per side.
Remove taquitos and drain on a paper-towel-lined plate. Fry remaining taquitos in batches, keeping the oil temperature consistent. Do not crowd the pan.
Serve warm with salsa, guacamole, sour cream, and chopped cilantro.

Notes

For a lighter option, bake at 400F for 15 to 20 minutes, flipping halfway. Add 2 tablespoons of chopped pickled jalapenos to the filling for extra heat. Roll and refrigerate taquitos up to 24 hours ahead before frying. Freeze uncooked taquitos for up to 2 months.