Name: Crispy Chicken Taquitos Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken breast; ⅓ cup chunky salsa; ⅓ cup plain nonfat Greek yogurt; 1 teaspoon chili powder; ½ teaspoon garlic powder; ½ teaspoon ground cumin; ½ teaspoon kosher salt; 1 cup freshly shredded Monterey Jack, cheddar, or Mexican blend cheese; 6 6-inch flour or corn tortillas; Olive oil spray or nonstick cooking spray or oil for frying; Greek yogurt or sour cream (thinned with a little milk for drizzling); Chopped fresh cilantro; Guacamole; Chopped diced tomatoes or additional salsa

There’s just something about a golden, crispy roll packed with creamy, cheesy chicken filling that hits all the right notes. This Crispy Chicken Taquitos Recipe brings that satisfying crunch with bold flavors, making it a perfect snack or meal you’ll want to make again and again.

Five golden rolled taquitos with a crispy texture are arranged on a round white plate, sprinkled with black pepper and fresh green cilantro leaves scattered both under and around them. To the right of the taquitos, a small white bowl filled with chunky red salsa is garnished with cilantro leaves and cracked black pepper. The plate is set on a surface with a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Chicken Taquitos Recipe
Top Tip
How to Serve Crispy Chicken Taquitos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chicken Taquitos Recipe

Why You'll Love This Recipe

I’ve made plenty of taquitos over the years, and this version just nails that perfect combo of crispy on the outside and dreamy, cheesy chicken on the inside. It’s easy to customize and cooks up quickly — which means you get all that spectacular flavor without fuss.

Super Crispy Texture: Baking, frying, or air-frying all yield a wonderfully crunchy shell that contrasts beautifully with the creamy filling.
Simple Ingredients: No exotic spices here — just familiar pantry staples that come together for big flavor.
Flexible Cooking Methods: Whether you want oven-baked, pan-fried, or air-fried taquitos, this recipe has you covered.
Great for Any Occasion: From weeknight dinners to party snacks, these taquitos always impress and disappear fast.

Six golden brown rolled taquitos with a lightly crispy texture are arranged on a white plate with some green cilantro leaves scattered around and under them. On the right side of the plate, there is a small white bowl filled with chunky red salsa topped with a few cilantro leaves and black pepper flakes, with a spoon resting inside. The plate sits on a white marbled surface with a bunch of fresh cilantro and a beige cloth in the upper left corner and a white bowl of white crema with black pepper in the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredient list here is so approachable, yet everything works together to create layers of flavor and texture that you wouldn’t believe from just a handful of components. Plus, these are ingredients you can keep on hand for a quick fix whenever the craving strikes.

Flat lay of shredded cooked chicken breast, chunky red salsa in a small white bowl, plain nonfat Greek yogurt in a small white bowl, small piles of chili powder, garlic powder, ground cumin, kosher salt arranged symmetrically on the white surface, a small mound of freshly shredded Monterey Jack and cheddar cheese blend, six soft 6-inch corn tortillas stacked neatly, a small white bowl of chopped fresh cilantro leaves, a small white bowl of smooth green guacamole, a small white bowl of chopped diced ripe red tomatoes, and a small white bowl with a light drizzle of thinned sour cream, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cooked shredded chicken breast: The filling base — lean, protein-packed, and absorbs the spices and salsa perfectly.
Salsa (chunky style recommended): Adds moisture, tang, and a slight kick. Chunky gives a nice texture contrast inside the taquito.
Plain nonfat Greek yogurt: A creamy binder that keeps the mixture moist without overpowering flavors.
Chili powder: Brings warmth and subtle heat to keep each bite interesting.
Garlic powder: Enhances the savory notes with gentle garlic aroma without bitterness.
Ground cumin: Adds earthy depth and a little Southwestern flair.
Kosher salt: Essential for balancing flavors and bringing brightness to the filling.
Shredded cheese (Monterey Jack, cheddar, or Mexican blend): Melts beautifully for that creamy, stretchy goodness inside every roll-up.
6-inch flour or corn tortillas: Flour tortillas tend to roll easier without cracking, corn tortillas give authentic flavor but need warming for pliability.
Olive oil spray or cooking oil: For crisping up the exterior without soaking your taquitos in grease.
Greek yogurt or sour cream: Thinned with a little milk for drizzling or dipping, offering a cool creamy complement.
Chopped fresh cilantro, guacamole, diced tomatoes or additional salsa: Fresh toppings to brighten and elevate your serving experience.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Crispy Chicken Taquitos Recipe is how flexible it is. Don’t hesitate to swap cheeses, tweak the spice level, or try different cooking methods depending on what you have and your mood.

Variation: I sometimes add a little diced green chilies or jalapeño for an extra kick — it’s a game-changer if you like heat.
Dietary tweak: Use corn tortillas for a gluten-free option, and just be sure to warm them well to keep them from cracking while you roll.
Cheese swap: Queso fresco or a mild mozzarella can be lovely if you want a different melty texture or a lighter touch on flavor.
Cooking method change: Air fryer works brilliantly when I’m craving that crispiness but want to skip the oil mess.

Step-by-Step: How I Make Crispy Chicken Taquitos Recipe

Step 1: Mix the Flavorful Filling

Start by combining the shredded chicken with salsa, Greek yogurt, chili powder, garlic powder, cumin, and kosher salt. This is where all the flavors blend and infuse the chicken beautifully. Then, fold in the shredded cheese gently so it feels rich but you still have that cheesy texture intact later.

Step 2: Warm and Prep YOUR Tortillas

If you’re using corn tortillas, heating them briefly in a skillet makes rolling way easier — they become soft and pliable instead of breaking. Flour tortillas typically don’t need warming but feel free to soften them just a bit if you find they’re stiff.

Step 3: Roll 'Em Tight

Place about a sixth of the filling along the center of each tortilla, then roll as tightly as you can without squeezing out the filling. I like to place them seam-side down on a parchment-lined baking sheet — it helps keep their shape while cooking. If any threatens to unroll, a toothpick works magic.

Step 4: Choose Your Cooking Adventure

This recipe shines whether you bake, pan-fry, or air-fry. For baking, I lightly mist the taquitos with oil spray and bake at 425°F for 14-18 minutes, checking for a gorgeous golden crisp on the edges. If frying, I carefully cook them in hot oil just until crispy and golden all over — it’s fast but so good!

Air frying is my go-to when I want less mess but still crave crunch: just 8-12 minutes at 380°F, misted with a spray, and arranged so they don’t overlap. You’ll get impressively crisp taquitos with minimal oil fuss.

Top Tip

Making these Crispy Chicken Taquitos took a few tries for me to perfect, especially balancing the filling moisture so the tortillas crisp up nicely without getting soggy. These tips saved me time and frustration — I’m passing them straight to you!

Don’t overfill: Use just enough filling to roll tightly without tearing the tortilla, or they can burst open during cooking.
Warm those corn tortillas well: Heating them until soft and flexible is key to avoid cracking — I usually do 15-30 seconds per side on medium heat.
Oil spray is your friend: Whether baking or air frying, lightly misting keeps your taquitos crisp without deep frying.
Keep batches small for frying: Overcrowding drops oil temperature and leads to greasy, limp taquitos — patience pays off here!

How to Serve Crispy Chicken Taquitos Recipe

crispy chicken taquitos - Serving Suggestion

Garnishes

I love topping these taquitos with a dollop of creamy, tangy Greek yogurt mixed with a splash of milk — it’s a lighter substitute for sour cream that still cools the heat. Fresh cilantro adds that fresh, herbaceous pop, and some diced tomatoes or guacamole round out the texture and flavor beautifully.

Side Dishes

Pair your taquitos with a crisp, tangy Mexican slaw or some spicy black beans to keep things fresh. I often make a quick avocado salad on the side or simply serve with rice to turn this into a satisfying meal.

Creative Ways to Present

For a party, I like to slice taquitos into bite-sized pinwheels and arrange them on a platter with colorful dips in small bowls for easy grabbing. You can even drizzle a zigzag of chipotle sauce over the top for eye-catching spice and color — always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover taquitos in an airtight container in the fridge. I find they keep well for up to 3 days, making them perfect for quick lunches or snacks during a busy week.

Freezing

This recipe freezes amazingly well. I usually roll and freeze them uncooked, laying them on a baking sheet to firm up, then transfer to a freezer bag. Later, I cook them straight from frozen — just add a few extra minutes to the baking or air-frying time.

Reheating

To reheat leftovers, pop them in the oven or air fryer at 350°F for about 8 minutes or until hot and crisp again. Avoid microwaving if you want to keep that crunch — it tends to make the tortillas soggy.

Frequently Asked Questions:

Can I use store-bought rotisserie chicken for this recipe?

Absolutely! Using rotisserie chicken is a fantastic shortcut that adds great flavor and saves time. Just make sure it’s shredded into bite-sized pieces before mixing with the other ingredients.

What’s the best tortilla to use for the crispiest taquitos?

Flour tortillas tend to roll easier and crisp up nicely without breaking, especially if you’re baking or frying. Corn tortillas offer authentic flavor but need warming to make them pliable and prevent cracking while rolling.

Can I make these ahead of time and freeze them?

Yes! You can assemble the taquitos and freeze them uncooked. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Cook them from frozen, adding a few minutes to the cooking time.

What’s the best way to reheat leftover taquitos?

The best way to maintain their crispiness is reheating them in an oven or air fryer at about 350°F for 8-10 minutes until warmed through. Microwaving tends to make them soggy, so I usually avoid that.

Final Thoughts

Honestly, this Crispy Chicken Taquitos Recipe quickly became a staple in my kitchen because it’s just so approachable but feels wonderfully special. You’ll love how the crispy exterior and cheesy, spiced interior come together — trust me, once you try these, they’ll become your go-to for quick dinners or party snacks. So grab some tortillas, shred that chicken, and enjoy every crunchy, creamy bite!