Cheesy Chicken Taquitos with Baked and Fried Options Recipe

Introduction

Chicken taquitos are crispy, flavorful rolled tortillas filled with a creamy, cheesy chicken mixture. Perfect as a snack or appetizer, they can be baked or fried to your preference for a deliciously satisfying bite.

Ingredients

• 2 cups shredded chicken (see notes)
• 1 ½ cups shredded Monterey jack cheese (or pepper jack)
• 6 oz. cream cheese (at room temperature)
• ¼ cup salsa
• ¼ cup sour cream (plus more for serving)
• 1 tablespoon lime juice
• 1 teaspoon hot sauce
• 2 tablespoons cilantro (roughly chopped)
• 1 jalapeno (seeded and finely diced)
• 3 tablespoons sliced green onions
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon cumin
• ¼ teaspoon paprika
• ¼ teaspoon chili powder
• 15-20 6-inch corn or flour tortillas (see notes)
• 1 ½ tablespoons melted butter (for baking)
• Vegetable oil (for frying; can substitute avocado or olive oil)

Instructions

1. Step 1: In a large bowl, combine shredded chicken, shredded cheese, cream cheese, salsa, sour cream, lime juice, hot sauce, cilantro, diced jalapeno, green onions, onion powder, garlic powder, cumin, paprika, and chili powder until well mixed.
2. Step 2: Warm tortillas in the microwave for about 30 seconds to make them pliable. Scoop 3-4 tablespoons of the filling onto the center of each tortilla and roll tightly into cylinders. Place them seam-side down on a plate.
3. Step 3 (To Bake): Preheat the oven to 425°F. Arrange the taquitos seam-side down on a lightly greased, light-colored baking sheet. For crispier results, place cooling racks on the baking sheet before adding taquitos.
4. Step 4 (To Bake): Brush the tops of the taquitos with melted butter, avoiding the ends. Bake for 10-15 minutes or until golden brown. Start checking at 10 minutes to avoid burning.
5. Step 5 (To Fry): Pour ¾-inch of oil into a large skillet or Dutch oven and heat to 350°F. To keep taquitos from unrolling, insert toothpicks into the seams, trimming any excess length.
6. Step 6 (To Fry): Fry a few taquitos at a time, seam-side down, for about 2 minutes per side until golden brown. Use kitchen tongs to turn them and adjust the heat as needed. Drain on a cooling rack before serving.

Tips & Variations

• Microwaving tortillas before rolling makes them more flexible and less likely to crack.
• You can swap Monterey jack cheese with pepper jack for a spicier kick, or cheddar for a sharper flavor.
• Use leftover rotisserie chicken for an easy shortcut.
• For extra crispiness when baking, elevate taquitos on a cooling rack placed on the baking sheet.
• Try adding diced onions or bell peppers to the filling for added texture.

Storage

Store cooked taquitos in an airtight container in the refrigerator for up to 3 days. Reheat baked taquitos in a 375°F oven for 8-10 minutes to restore crispiness, or re-fry briefly in hot oil. Avoid microwaving to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare taquitos ahead of time?

Yes, you can assemble the taquitos and keep them refrigerated for up to 24 hours before baking or frying. Keep them covered to prevent drying out.

What type of tortillas works best?

Both corn and flour tortillas work well. Corn tortillas offer a traditional flavor and crispiness, while flour tortillas are more pliable and less likely to crack when rolling.

Cheesy Chicken Taquitos with Baked and Fried Options Recipe

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★★★★★

4.8 from 91 reviews

• Author: Sophie
• Total Time: 30-35 minutes
• Yield: 15–20 taquitos 1x

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Description

These crispy and flavorful Chicken Taquitos are filled with a creamy, spicy chicken and cheese mixture wrapped in corn or flour tortillas. Perfectly baked or fried to golden perfection, they make a delicious appetizer or main dish served with sour cream and extra salsa.

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Ingredients

Scale 1x2x3x

Filling:

• 2 cups shredded chicken (see notes)
• 1 ½ cups shredded Monterey Jack cheese (or pepper jack)
• 6 oz. cream cheese (at room temperature)
• ¼ cup salsa
• ¼ cup sour cream (plus more for serving)
• 1 tablespoon lime juice
• 1 teaspoon hot sauce
• 2 tablespoons cilantro (roughly chopped)
• 1 jalapeno (seeded and finely diced)
• 3 tablespoons sliced green onions
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon cumin
• ¼ teaspoon paprika
• ¼ teaspoon chili powder

Assembly:

• 15–20 6-inch corn or flour tortillas (see notes)

Baking Option:

• 1 ½ tablespoons melted butter (if baking)

Frying Option:

• Vegetable oil (for frying; can substitute avocado or olive oil)

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Instructions

1. Combine Filling: In a large bowl, mix together the shredded chicken, Monterey Jack cheese, cream cheese, salsa, sour cream, lime juice, hot sauce, cilantro, jalapeno, green onions, onion powder, garlic powder, cumin, paprika, and chili powder until fully combined and creamy.
2. Prepare Tortillas: To make the tortillas more pliable and easier to roll, microwave about 4 tortillas at a time for 30 seconds.
3. Roll Taquitos: Place 3-4 tablespoons of the filling in the center of each tortilla. Roll tightly into a cylinder and place seam-side-down on a plate to seal.
4. For Baking – Preheat Oven: Preheat your oven to 425°F (220°C). Line a large, light-colored baking sheet with cooling racks to promote airflow and crispiness.
5. Brush with Butter: Place the rolled taquitos seam-side-down on the baking sheet. Brush the tops of the taquitos with melted butter, taking care to avoid the ends to prevent burning.
6. Bake Taquitos: Bake in the preheated oven for 10-15 minutes. Start checking at 10 minutes and continue baking until the tops are golden brown and crispy. Remove from the oven and serve immediately.
7. For Frying – Heat Oil: Pour about ¾-inch of vegetable oil into a large cast iron skillet or Dutch oven. Heat the oil to 350°F (175°C). To check readiness, fry a small piece of tortilla; it should immediately sizzle.
8. Secure Taquitos: To prevent unrolling during frying, insert toothpicks into the seams of the rolled taquitos. Trim toothpicks if necessary to avoid length issues.
9. Fry Taquitos: Fry the taquitos in small batches seam-side down. Use kitchen tongs to turn them every 1-2 minutes, cooking for up to 2 minutes per side until golden brown and crisp. Adjust heat as needed to maintain oil temperature.
10. Drain and Serve: Remove fried taquitos and place them on a cooling rack to drain excess oil. Serve hot with sour cream and additional salsa if desired.

Notes

• For the shredded chicken, rotisserie chicken or leftover cooked chicken works well.
• Microwaving tortillas before rolling makes them more flexible and prevents cracking.
• You can use corn or flour tortillas according to preference; corn gives a more authentic texture.
• In frying, toothpicks help keep taquitos tight and intact, but remember to remove them before eating.
• Serve with extra sour cream, salsa, or guacamole for dipping.

• Prep Time: 15 minutes
• Cook Time: 15 minutes (baking) or 20 minutes (frying)
• Category: Appetizer
• Method: Baking and Frying
• Cuisine: Mexican

Keywords: chicken taquitos, baked taquitos, fried taquitos, Mexican appetizer, crispy taquitos, shredded chicken recipe