Name: Chicken Taquitos Recipe
Prep time: 10 min
Cook time: 20 min
Ingredients: Cooked shredded chicken (2 cups – Rotisserie chicken works well! It’s already seasoned and incredibly tender.); Cream cheese (6 ounces – Make sure it’s softened so it mixes easily with other ingredients.); Salsa (1/4 cup – Choose your favorite kind for a personal twist. I love using a medium-spiced salsa for a little kick.); Sour cream (1/4 cup – Alternatively, Greek yogurt can be used for a tangy, protein-rich option.); Shredded cheddar cheese (1 cup – Freshly shredded cheese melts better and has a richer flavor.); Baby spinach (1 cup, chopped – Adds nutrients and a subtle freshness. Be sure to finely chop it!); Cumin (1/4 teaspoon – Brings a warm, earthy depth of flavor.); Garlic powder (1/4 teaspoon – Complements the chicken and cheese beautifully.); Chili powder (1/4 teaspoon – For that signature Mexican-inspired spice.); Salt and freshly ground black pepper to taste – Adjust to bring out the other flavors.; Corn or flour tortillas (15-20 – Corn tortillas crisp up nicely, but flour ones are a bit softer and pliable.)

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Making chicken taquitos at home was a game-changer for me. The crispy tortillas paired with the creamy filling are simply irresistible! After my first batch, I realized these are not only quick to prepare but perfect for family dinners, parties, or even as a snack.

These taquitos strike the right balance of savory, cheesy goodness with just the right crunch. Trust me, once you try this recipe, it’ll soon become one of your go-to meals!

Credit: gimmedelicious

Ingredients You’ll Need

Here’s everything you’ll need to whip up these flavorful chicken taquitos. Each ingredient plays an important role in texture and taste, so use these tips to get the best results.

Cooked shredded chicken (2 cups) – Rotisserie chicken works well! It’s already seasoned and incredibly tender.
Cream cheese (6 ounces) – Make sure it’s softened so it mixes easily with other ingredients.
Salsa (1/4 cup) – Choose your favorite kind for a personal twist. I love using a medium-spiced salsa for a little kick.
Sour cream (1/4 cup) – Alternatively, Greek yogurt can be used for a tangy, protein-rich option.
Shredded cheddar cheese (1 cup) – Freshly shredded cheese melts better and has a richer flavor.
Baby spinach (1 cup, chopped) – Adds nutrients and a subtle freshness. Be sure to finely chop it!
Cumin (1/4 teaspoon) – Brings a warm, earthy depth of flavor.
Garlic powder (1/4 teaspoon) – Complements the chicken and cheese beautifully.
Chili powder (1/4 teaspoon) – For that signature Mexican-inspired spice.
Salt and freshly ground black pepper to taste – Adjust to bring out the other flavors.
Corn or flour tortillas (15-20) – Corn tortillas crisp up nicely, but flour ones are a bit softer and pliable.

Note: This recipe makes about 15-20 taquitos, perfect for serving 4-5 people.

Variations

You can easily tailor this recipe for different diets or flavor preferences. Here are some ideas for inspiration:

Dairy-free: Substitute the cream cheese, sour cream, and cheddar with plant-based alternatives.
Spicier option: Add diced jalapeños or use spicy salsa for an extra kick.
Protein swap: Use shredded beef, pork, or even black beans if you want a vegetarian option.
Low-carb: Use low-carb tortillas or lettuce wraps.

For a hearty and comforting meal, you might also enjoy this chicken pozole recipe, which is packed with bold flavors.

Cooking Time

Here’s what to expect when planning your cooking session:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

To keep things simple, gather these tools before you begin:

Mixing bowl – For combining the filling ingredients.
Non-stick griddle or skillet – Used to warm and soften the tortillas.
Baking sheet – If you’re baking the taquitos.
Tongs – Helpful if you decide to fry the taquitos.
Toothpicks – Optional, for securing rolled taquitos.

How to Make Chicken Taquitos Recipe?

Mix the Filling

Start by combining the cream cheese, sour cream, and salsa in a large mixing bowl. Stir until smooth. Add the shredded chicken, cheddar cheese, chopped spinach, and seasonings (cumin, garlic powder, chili powder, salt, and pepper). Mix everything together until evenly combined, and give it a quick taste to adjust seasoning if needed.

Prep the Tortillas

Heat a non-stick griddle over medium heat. Cook each tortilla for about 15-30 seconds on each side until soft and pliable. This step is crucial to avoid cracking when you roll them. Remove the tortillas and keep them warm by covering them with foil or a kitchen towel.

Assemble the Taquitos

Take one warmed tortilla and place a spoonful of the filling in a line down the center. Tightly roll the tortilla around the filling, making sure it’s snug. For extra security, you can secure it with a toothpick. Repeat this process with the remaining tortillas and filling.

Bake or Fry

If you want healthier, less oily taquitos, bake them! Preheat the oven to 425°F, arrange the taquitos on a baking sheet, and lightly brush them with oil or spray with cooking spray. Bake for 15-20 minutes or until golden and crispy.
For fried taquitos, heat about 1 ½ inches of oil in a large skillet over medium-high heat. Once hot, fry the taquitos in small batches, rotating them as needed, until evenly golden and crispy. Place them on a paper towel-lined plate to drain any excess oil.

Serve and Enjoy!

Transfer the finished taquitos to a serving plate, and get ready to enjoy the flavors.

Credit: isabeleats

Additional Tips for Making this Recipe Better

Here are a few tricks I’ve picked up to ensure these taquitos come out perfect every single time:

Don’t overfill the tortillas; this can cause them to tear while rolling or cooking.
For even crispiness, flip baked taquitos halfway through cooking.
Use freshly grated cheese instead of packaged shredded cheese for a better melt.
If frying, ensure the oil is fully heated before adding taquitos. This prevents them from absorbing too much oil.
To save time, prep the filling the day before and store it in the refrigerator until ready to use.

How to Serve Chicken Taquitos?

These chicken taquitos can shine on their own or be paired with delicious sides for a complete meal. Arrange them on a platter with small bowls of guacamole, sour cream, and salsa for dipping. Top with chopped cilantro or a squeeze of lime for extra vibrance. If you’re serving these for a party, add colorful accents like diced tomatoes or sliced jalapeños to the platter for a pop of color. If you love experimenting, try this pulled chicken recipe for a flavorful twist.

Nutritional Information

Here’s a quick snapshot of the nutrition you’re getting with each serving.

Calories: 559
Protein: 31g
Carbohydrates: 34g
Fat: 32g

Make Ahead and Storage

Make Ahead

You can prepare the filling up to 24 hours in advance and store it in an airtight container in the fridge. When ready to cook, simply fill and roll the tortillas.

Freezing

Taquitos are freezer-friendly! Assemble them but skip the cooking step. Freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to three months.

Reheating

To reheat, bake frozen taquitos at 350°F for about 20 minutes covered in foil, then uncover and bake for another 15 minutes to restore that crispy texture.

Why You’ll Love This Recipe?

There’s so much to love about these easy chicken taquitos!

Quick and convenient: They’re ready in just 30 minutes, perfect for busy weeknights.
Customizable: Adjust the ingredients to fit your taste preferences or dietary needs.
Kid-friendly: Both kids and adults find these taquitos irresistible.
Freezer-friendly: Make them ahead of time for quick meals later.
Packed with flavor: A creamy, cheesy filling meets crispy, golden tortillas for the ultimate bite.

Once you make these chicken taquitos, you’ll wonder how you managed without them in your recipe rotation. You can also enjoy similar chicken recipes for more inspiration.

Ash Tyrrell