Chicken Taquitos Recipe

This Chicken Taquitos Recipe is inspired by the vibrant, crispy street foods of Mexico and the Southwest. It is a crunchy and creamy recipe, which calls for shredded chicken, a blend of Jack and cheddar cheeses, and a kick of green chile and enchilada sauces. It’s a classic, foolproof recipe, ready in about 35 minutes.

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Chicken Taquitos Recipe Ingredients

For the Filling:

• 1 lb cooked chicken breast, pulled or shredded (rotisserie chicken works perfectly)
• 0.25 cup corn kernels (fresh or frozen)
• 0.25 cup green chile sauce
• 0.25 cup enchilada sauce (red or green, depending on your preference)
• 3 oz Jack cheese, grated
• 3 oz cheddar cheese, grated
• 2 tbsp cream cheese, softened
• 1 tbsp fresh cilantro, minced
• 1 tsp canned jalapeños, finely chopped
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 1 pinch dried oregano

For the Wrappers and Frying:

• 10 corn tortillas (6-inch size)
• 1 egg, lightly beaten (for sealing)
• 5 bamboo skewers (6-inch size)
• Canola oil, for frying

To Serve:

• 0.25 cup sour cream
• 1 tbsp minced cilantro
• 0.5 cup guacamole
• 0.5 cup fresh salsa

How To Make Chicken Taquitos

1. Mix the savory filling: In a large bowl, stir together the shredded chicken, corn kernels, green chile sauce, enchilada sauce, grated Jack and cheddar cheeses, softened cream cheese, minced cilantro, jalapeños, salt, pepper, and oregano. Mix until the cream cheese is fully incorporated and the filling is uniform. Try to resist the urge to eat it all straight from the bowl!
2. Soften the tortillas: Corn tortillas are naturally brittle. To make them pliable enough to roll without cracking, heat about 0.5 inches of oil in a pan to 350 degrees Fahrenheit. Using tongs, dip each tortilla into the hot oil for just 5 seconds. This is the secret to a “bendy” tortilla that won’t snap. Lay them flat on a plate lined with paper towels to drain excess oil.
3. Roll and skewer: Place a generous scoop of the chicken filling across the center of a softened tortilla. Brush the top edge of the tortilla with the beaten egg wash. Roll the tortilla up as tightly as possible. Place two finished taquitos side-by-side with the seam sides facing each other. Slide a bamboo skewer through both taquitos to lock them together. This “buddy system” ensures they won’t unroll during frying.
4. Fry until golden: In the hot oil, fry the taquitos in batches. Cook for about 2.5 to 3 minutes, turning them occasionally, until the tortillas are a deep golden brown and exceptionally crispy. Drain the finished taquitos on a wire rack or paper towels.
5. Serve and garnish: Once cooled slightly, carefully remove the bamboo skewers. For a professional presentation, cut each taquito pair in half on a diagonal. Drizzle with sour cream, sprinkle with fresh cilantro, and serve with plenty of guacamole and salsa on the side.

Recipe Tips

• The skewer trick: Using skewers to pin two taquitos together is the most effective way to keep them from opening up in the oil. It allows you to flip them easily and ensures the seam stays shut.
• Tortilla temperature: If you want to avoid the quick-fry softening method, you can wrap a stack of tortillas in damp paper towels and microwave them for 60 seconds. However, the oil-dip provides a much crunchier final result.
• Why cream cheese matters: A small amount of cream cheese acts as a “glue” for the filling, ensuring that the chicken and corn don’t fall out of the ends of the taquito while you’re eating.
• Oil management: Keep your oil at a steady 350 degrees. If the oil is too cold, the tortillas will absorb the grease and become soggy; if it’s too hot, they will burn before the cheese inside has melted.

What To Serve With Chicken Taquitos?

This Chicken Taquitos Recipe is a crunchy, savory main dish that needs a fresh or tangy pairing! A side of Mexican Red Rice or a bowl of Refried Beans is the quintessential choice for a hearty meal. For a balanced dinner, a side of Mexican Street Corn (Elote) or a crisp Jicama Salad with lime adds a lovely brightness that pairs perfectly with the fried tortillas! A cold Jarritos Soda or a glass of Horchata pairs wonderfully with the spicy jalapeño and green chile notes.

How To Store Chicken Taquitos

• Refrigerate: Store leftover taquitos in an airtight container for up to 3 days.
• Reheating: To regain that signature crunch, do not use a microwave. Reheat them in an oven at 375 degrees Fahrenheit for 8 to 10 minutes or in an air fryer at 350 degrees for 4 to 5 minutes.
• Freeze: You can freeze these taquitos either before or after frying. If freezing before frying, assemble them and freeze on a tray before transferring to a bag. Cook directly from frozen, adding an extra 2 minutes to the fry time.

Chicken Taquitos Nutrition Facts

• Calories: 310 (per 2-taquito serving)
• Total Fat: 18 g
• Cholesterol: 65 mg
• Sodium: 540 mg
• Total Carbohydrates: 22 g
• Dietary Fiber: 3 g
• Protein: 16 g

Nutrition information is estimated and may vary based on ingredients and frying methods used.

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