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. This is a must-try for anyone that has never had fresh taquitos. Serve this dish with shredded lettuce, salsa, sour cream, and if desired a little Mexican or Spanish rice.
How to make Chicken Taquitos
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.
Helpful Recipe Tips
- 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.
- The cream cheese mixture can be prepared up to 24 hours in advance.
- 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 at a time covered with damp paper towels in the microwave for 20-30 seconds.
- To spice it up add a little fresh lime juice and chopped chipotle peppers in adobo sauce.
- 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.
- 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 F preheated oven for 17-18 minutes or until lightly browned. For frozen taquitos bake covered loosely with aluminum foil for 20 minutes. Then remove the foil and bake for an additional 17-18 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 to try
Homemade Chicken Taquitos
So much better than boxed taquitos these creamy homemade Chicken Taquitos are made with cream cheese, sour cream, diced chicken, cheddar cheese, and pepper jack cheese all fried to golden perfection like a fried taco.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: main meal chicken
- Method: fry
- Cuisine: Mexican
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 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 1-1 1/2 inches of oil in a cast iron skillet or heavy pot like a Dutch oven. Using tongs carefully add a few taquitos 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.
Notes
- Any diced cooked chicken works in this recipe including spit-roasted rotisserie, oven-roasted, poached, grilled, and pan-fried.
- The cream cheese mixture can be prepared up to 24 hours in advance.
- 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 at a time covered with paper towels in the microwave for 20-30 seconds.
- 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.
- Freeze prepped uncooked taquitos for up to 2 months. Fry, bake, or air fry from frozen. See more below on cooking options.
Keywords: how to make chicken taquitos, chicken taquitos recipe, chicken and cheese taquitos
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