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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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!
Print
Crispy Chicken Taquitos Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Description
Delicious and crispy chicken taquitos filled with a creamy mix of shredded chicken, salsa, Greek yogurt, and cheese, perfect for baking, frying, or air frying. Serve with sour cream, guacamole, and fresh toppings for a crowd-pleasing appetizer or snack.
Ingredients
Filling
- 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
Tortillas
- 6 6-inch flour or corn tortillas
For Cooking
- Olive oil spray or nonstick cooking spray or oil for frying
Optional Toppings
- Greek yogurt or sour cream (thinned with a little milk for drizzling)
- Chopped fresh cilantro
- Guacamole
- Chopped diced tomatoes or additional salsa
Instructions
- Prepare the filling: In a medium bowl, combine the shredded chicken, salsa, Greek yogurt, chili powder, garlic powder, cumin, and kosher salt. Mix well to incorporate all the spices evenly. Fold in the shredded cheese until evenly distributed throughout the mixture.
- Warm the tortillas: If using corn tortillas, heat a nonstick skillet over medium heat. Warm each tortilla on both sides for 15 to 30 seconds until soft and pliable. Flour tortillas do not require warming.
- Assemble the taquitos: Place about one-sixth of the chicken mixture down the center of each tortilla. Roll the tortilla tightly around the filling and place seam-side down on a parchment-lined baking sheet. Use toothpicks to secure if needed. Repeat with all tortillas.
- Choose your cooking method:
- To bake: Preheat the oven to 425°F. Lightly mist the tops of the taquitos with cooking spray. Bake for 18 minutes or until they are golden and crispy at the edges.
- To pan fry: Pour about 1 ½ inches of peanut or vegetable oil into a large high-sided skillet. Heat over medium-high heat until hot (the oil will sizzle immediately when a small piece of tortilla is dropped in). Fry the taquitos in batches, turning every few seconds until crispy and golden all over. Drain on paper towels.
- To air fry: Preheat the air fryer to 380°F. Arrange taquitos seam-side down in a single layer without overlapping. Mist with cooking spray and air fry for 12 minutes or until crisp. Work in batches if necessary.
- Serve: Remove toothpicks if used. Serve the taquitos hot with toppings such as thinned Greek yogurt or sour cream, guacamole, chopped cilantro, and salsa or diced tomatoes.
Notes
- For soft and pliable corn tortillas, warm them briefly in a skillet before assembling to prevent cracking.
- You can choose between baking, pan frying, or air frying depending on your preference for ease or crispiness.
- Use toothpicks to secure taquitos for easier handling during cooking.
- Customize toppings like guacamole, sour cream, and fresh salsa to enhance flavor.
- Use peanut oil or another high smoke point oil for frying to ensure crispiness without burning.
Nutrition
- Serving Size: 1 taquito
- Calories: 253 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 52 mg
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