These creamy Chicken Taquitos are loaded with cream cheese, sour cream, diced cooked chicken, shredded cheddar cheese, and shredded pepper jack cheese, all fried to golden crispy perfection in a flour or corn tortilla. Skip the frozen food aisle and try making your own chicken taquitos from scratch.
Learn how to make delicious, crispy chicken taquitos at home with this easy recipe. Whether you prefer them baked or fried, these taquitos make for a satisfying meal or snack! Perfect for game day or a quick weeknight dinner.
This is a must-try for anyone who has never had fresh taquitos. Serve this dish with shredded lettuce, salsa, sour cream, jalapeños, and, if desired, a little Mexican rice or cilantro lime rice and refried beans. If you like this recipe, try my chicken enchilada casserole, chile verde, salsa chicken, and shrimp enchiladas.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Cream cheese: Full-fat is best for melting
- Sour cream: Again, full-fat is best
- Cheese: Any good melting Mexican-style cheese like pepper jack, cheddar, or queso quesadilla.
- Chicken: This is a quick and easy recipe using rotisserie chicken but any diced cooked chicken works in this recipe, including spit-roasted rotisserie, oven-roasted, poached, grilled, and pan-fried.
- Tortillas: Both corn and flour tortillas work great, but the corn tortillas will need to be heated and softened so they are pliable enough to roll. Heat in a nonstick skillet for 15 seconds on each side or 4 tortillas at a time, covered with damp paper towels in the microwave for 20-30 seconds.
How to make Chicken Taquitos
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
In a large bowl, stir together the cream cheese, sour cream, green chilies, ground cumin, chili powder, garlic powder, onion powder, shredded cheddar cheese, shredded pepper jack cheese, and diced or shredded chicken. Spoon a few tablespoons of the chicken mixture in a line across the top third of a tortilla. Roll the tortilla tightly and secure it with a toothpick.
Heat about 1-1 1/2 inches of oil in a cast iron skillet or heavy pot like a Dutch oven. Using tongs, carefully add a few taquitos at a time and fry until golden brown on all sides. Work in batches and remove to a paper towel-lined plate or platter as they are fried. Serve with your choice of toppings like shredded lettuce, guacamole, sour cream, boom boom sauce, Pico de Gallo, or salsa.
Prepartion Tips
- The cream cheese mixture can be prepared up to 24 hours in advance.
- The heavier skillets and pots are easier to fry in because they maintain a constant temperature better.
- Secure the rolled tortillas with a toothpick. Remember to remove the toothpicks after frying.
- These taquitos are best enjoyed promptly after frying or baking.
Recipe Variations
- Meat – cooked ground beef, chicken, pork, or turkey. Or try slow-cooked pork butt or shredded beef.
- Cheese – Monterey Jack Cheese, queso fresco, Mexican Blend, or queso quesadilla
- Toppings – lettuce, salsa, sour cream, Pico de Gallo, or guacamole.
Storage and Reheat
These taquitos are best enjoyed promptly after baking or frying. That being said, store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 350 degrees for 2-3 minutes or in the oven at 350 degrees for 10-12 minutes or until warm.
Freeze-prepped uncooked taquitos for up to 2 months in a heavy-duty freezer bag. Fry, bake, or air fry from frozen. See more below on cooking options.
Ways to cook Chicken Taquitos
- Fry – prep as instructed. Then heat 1-1 1/2 inches of vegetable oil in a cast iron skillet or heavy pot like a Dutch oven. Using tongs, carefully add a few taquitos and fry until golden brown on all sides. Work in batches and remove to a paper towel-lined plate. This works for fresh and frozen taquitos.
- Bake – prep as instructed. Brush or spray the taquitos lightly with vegetable oil. Place on a baking sheet, seam side down. Bake in a 400-degree preheated oven for 15 minutes or until lightly browned. For frozen taquitos, bake covered loosely with aluminum foil for 10 minutes. Then remove the foil and bake for an additional 12-15 minutes or until browned and heated through.
- Air Fry – prep as instructed. Brush lightly with vegetable oil or spray the taquitos lightly with cooking spray. Preheat the air fryer to 400 degrees F. Place the taquitos in the basket with space between them and air fry for 7-10 minutes. This works for fresh or frozen taquitos.
More Mexican Recipes
Chicken Taquitos Recipe
Ingredients
- 6 ounces cream cheese softened
- ¼ cup sour cream
- 1 (4.5-ounce) can green chiles well drained
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup finely shredded cheddar cheese
- 1 cup finely shredded pepper jack cheese
- 2 cups finely diced cooked chicken
- Kosher salt and fresh ground black pepper
- 8 (8-inch) flour or corn tortillas (see notes)
- Vegetable oil for frying
Instructions
- In a large bowl, mix together the cream cheese, sour cream, green chilies, ground cumin, chili powder, garlic powder, onion powder, shredded cheddar cheese, shredded pepper jack cheese, and diced chicken. Season with kosher salt and fresh ground black pepper to taste.
- Spoon the mixture in a line across the top third of a tortilla. Roll the tortilla tightly and secure it with a toothpick.
- Heat 1-1½ inches of oil in a cast iron skillet or heavy pot like a Dutch oven. Using tongs, carefully add a few taquitos and fry for about 3 minutes on each side or until golden brown. Work in batches and remove to a paper towel-lined plate or platter as they are fried. Carefully remove the toothpicks.
Video
Notes
- The cream cheese mixture can be prepared up to 24 hours in advance.
- The heavier skillets and pots are easier to fry in because they maintain a constant temperature better.
- Secure the rolled tortillas with a toothpick. Remember to remove the toothpicks after frying.
- These taquitos are best enjoyed promptly after frying or baking.
Nutrition
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Melissa
These are so good. Who would have thought they were this easy to make. Thanks for the great recipe, Beth!
Kylie
I love that this is something I can cook for my daughter who is being tested for gluten intolerance this week as can use gf tortillas. Definitely trying this recipe this week
Beth Pierce
Thanks, Kylie! Enjoy!
Shelley
I never realized how easy taquitos could be to make at home. You have made a believer out of me. Hubby loves them. I am going to try your beef taquitos soon.
Beth Pierce
Thanks, Shelley, Enjoy!
Janey P
I honestly wasn’t quite sure what a taquito was when my eldest asked for some! Thank you for this easy to follow, simple recipe.
Beth Pierce
Thanks, Janey! Enjoy!
Victoria Prasad
My son loves chicken taquitos! I think I am going to whip these up for him the next time he visits home! I can’t wait to try them!
Beth Pierce
Thanks, Victoria! Enjoy!