These Cheesecake Factory Chicken Taquitos are stuffed, rolled, and fried until golden — crunchy outside, creamy-cheesy chicken inside. It’s a great way to use up leftover chicken, and once you try them, yeah… you’ll probably skip the restaurant next time.

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Quick Summary

Prep time: 22 mins
Cook time: 25 mins
Flavor: crispy, cheesy, a little spicy
Great for: appetizers, game night, leftover hacks

Why I Like This Recipe

It’s one of those sneaky recipes that looks way harder than it is. You just mix up some shredded chicken with cheese and sauce, roll it up in tortillas, and fry. Done. I started making these after having them once at Cheesecake Factory and immediately thinking, “I can totally DIY this.” And yep — turns out you absolutely can.

Ingredients

1 lb cooked chicken breast, pulled (rotisserie is fine)
¼ cup corn kernels
¼ cup green chile sauce
¼ cup enchilada sauce
3 oz jack cheese, grated
3 oz cheddar cheese, grated
2 tbsp cream cheese
1 tbsp cilantro, minced
1 tsp canned jalapeños, chopped
1½ tsp kosher salt
½ tsp black pepper
Pinch dried oregano
10 corn tortillas (6-inch)
1 egg, lightly beaten
5 bamboo skewers (6-inch)
Canola oil, for frying

To serve:

¼ cup sour cream
1 tbsp minced cilantro
½ cup guacamole
½ cup fresh salsa

How To Make Chicken taquitos

Mix the filling: In a bowl, stir together the chicken, corn, both sauces, cheeses, cream cheese, cilantro, jalapeños, salt, pepper, and oregano. Try not to eat it all straight from the bowl.
Soften the tortillas: Heat oil in a pan to 350°F. Quick-fry tortillas (like 5 seconds each) to make them bendy. Lay flat.
Roll them up: Scoop filling into each tortilla, brush the top edge with egg, and roll tight. Put two taquitos side by side (seam side in) and slide a skewer through both.
Fry the taquitos: In hot oil, fry them (in batches) until golden and crispy — about 2½ to 3 minutes. Drain on paper towels.
Serve: Remove skewers, cut each taquito pair in half. Drizzle with sour cream, sprinkle cilantro, and serve with guac + salsa on the side.

Chicken taquitos – Easy Cheesecake Factory Copycat

Tips for Success

Don’t skip the quick-fry softening — cold corn tortillas crack when rolled.
If your filling seems too thick, add a tiny splash of enchilada sauce.
Use a thermometer if possible — 350°F oil = crisp without burning.
Fry in small batches so they don’t steam each other.

Storage and Reheating

Fridge: Store leftover taquitos in an airtight container for up to 3 days.
Reheat: Best in an air fryer or oven (375°F, 6–8 mins). Microwave if you’re in a hurry, but they’ll lose crunch.
Freezer: Freeze before frying (rolled and sealed). Fry from frozen or thaw in the fridge overnight.

Frequently Asked Questions

Can I bake these instead of frying?
Yep. Brush with oil and bake at 400°F until crispy (around 15–20 mins).
What if my tortillas keep breaking?
You probably didn’t soften them in oil. That step’s important.
Can I use flour tortillas?
You can, but it won’t be quite the same — they don’t get as crisp.
Is the filling spicy?
Not really — just a little kick. Add more jalapeños if you want heat.
Can I make the filling ahead?
Totally. Keep it in the fridge for a day or two until you’re ready to roll.

Common Mistakes and How to Dodge Them

Skipping the tortilla softening step: Seriously — 5 seconds in hot oil makes all the difference. Cold tortillas = sad cracks.
Overstuffing the taquitos: Tempting, I know, but too much filling = hard to roll and easy to burst while frying.
Frying too many at once: Cools the oil and makes everything soggy. Stick to 2–3 at a time.
Not sealing them properly: Brush with egg before rolling or they’ll pop open mid-fry. It’s messy. Don’t ask how I know.
Using cold filling straight from the fridge: Let it come to room temp — it spreads easier and cooks more evenly.

Nutrition Facts (Per Serving)

Calories: 540 kcal
Total Fat: 28g
Saturated Fat: 10g
Cholesterol: 102mg
Sodium: 940mg
Potassium: 490mg
Total Carbohydrate: 39g
Dietary Fiber: 4g
Sugars: 3g
Protein: 29g

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