EASY CHICKEN TAQUITOS RECIPE BEST

I’ll never forget the time my little brother tried to make a “fancy” dinner for our parents’ anniversary, and the only thing he successfully pulled off (after a small kitchen fire, mind you!) was a plate of surprisingly delicious Chicken Taquitos, hastily assembled with leftover rotisserie chicken and a whole lot of love. That simple, crispy comfort food saved the day, and now I’m going to share my even EASIER version with you, so you can avoid any culinary mishaps and still impress everyone at the table. Get ready for perfectly golden, flavor-packed taquitos that are guaranteed to be a crowd-pleaser!

Easy Chicken Taquitos: Your New Go-To Recipe

Alright, friend, let’s talk taquitos. We’re not talking about those sad, soggy things you find in the freezer aisle. No way! We’re talking about crispy, flavorful, homemade Chicken Taquitos that are so easy to make, you’ll wonder why you haven’t been making them all along. I’m going to walk you through every step, from prepping the chicken to getting that perfect golden-brown crunch. So grab your apron, and let’s get cooking!

Why This Recipe Works

You might be thinking, “Taquitos? Sounds complicated!” But trust me, this recipe is all about simplicity without sacrificing flavor. Here’s why it’s a winner:

• Uses simple ingredients: You probably already have most of these staples in your pantry.
• Customizable filling: Feel free to add your favorite veggies, cheeses, or spices.
• Baked or fried: Choose your own adventure! I’ll give you instructions for both methods.
• Freezer-friendly: Make a big batch and freeze them for a quick and easy meal later.
• Kid-approved: Even the pickiest eaters will love these crispy, cheesy delights.

Ingredients You’ll Need

Here’s what you’ll need to whip up a batch of these amazing Chicken Taquitos:

• Chicken: 2 cups cooked and shredded chicken (rotisserie chicken is a lifesaver!)
• Tortillas: 12 corn tortillas (6-inch size)
• Cheese: 1 cup shredded cheddar cheese (Monterey Jack or a Mexican blend works great too)
• Onion: 1/2 cup finely chopped onion
• Garlic: 2 cloves minced garlic
• Spices: 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt and pepper to taste
• Oil: 2 tablespoons olive oil or vegetable oil (for sautéing the onion and garlic)
• Optional Toppings: Sour cream, salsa, guacamole, shredded lettuce, diced tomatoes

Step-by-Step Instructions

Ready to get started? Here’s how to make the best Chicken Taquitos you’ve ever tasted:

Step 1: Prepare the Chicken Filling

1. Heat the oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Stir in the shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook for 2-3 minutes, stirring occasionally, until the chicken is heated through and the spices are well combined.
4. Remove the skillet from the heat and stir in the shredded cheese.

Step 2: Warm the Tortillas

This is a crucial step! Warm tortillas are much more pliable and won’t crack when you roll them. Here are a few ways to warm them:

• Microwave: Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds.
• Skillet: Heat a dry skillet over medium heat and warm each tortilla for about 15-20 seconds per side.
• Oven: Wrap the tortillas in foil and warm them in a 350°F (175°C) oven for 10-15 minutes.

Step 3: Assemble the Taquitos

1. Place a small amount of the chicken filling (about 2-3 tablespoons) onto one end of a warmed tortilla.
2. Tightly roll the tortilla up, starting from the filled end.
3. Place the rolled taquito seam-side down on a baking sheet lined with parchment paper.
4. Repeat with the remaining tortillas and filling.

Step 4: Bake or Fry the Taquitos

Now for the fun part! Choose your preferred cooking method:

Baking Instructions

1. Preheat your oven to 400°F (200°C).
2. Lightly spray the taquitos with cooking spray or brush them with a little bit of oil. This helps them get nice and crispy.
3. Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through.

Frying Instructions

1. Heat about 1/2 inch of oil in a skillet over medium-high heat.
2. Carefully place the taquitos in the hot oil, seam-side down, and fry for 2-3 minutes per side, or until golden brown and crispy.
3. Remove the taquitos from the skillet and place them on a paper towel-lined plate to drain excess oil.

Step 5: Serve and Enjoy!

Serve your Chicken Taquitos immediately with your favorite toppings. Sour cream, salsa, guacamole, shredded lettuce, and diced tomatoes are all great options. You can even set up a taquito bar and let everyone customize their own!

Tips and Tricks for Perfect Taquitos

Want to make sure your taquitos are a smashing success? Here are a few extra tips and tricks:

• Don’t overfill the tortillas: Too much filling will make them difficult to roll and they might burst while cooking.
• Use high-quality tortillas: The better the tortilla, the better the taquito. Look for tortillas that are soft and pliable.
• Keep the filling warm: Warm filling makes the tortillas more pliable and easier to roll.
• Secure with toothpicks (optional): If you’re having trouble keeping the taquitos rolled, you can secure them with toothpicks before baking or frying. Just remember to remove the toothpicks before serving!
• Experiment with flavors: Get creative with your filling! Add black beans, corn, jalapeños, or your favorite hot sauce.

Variations and Substitutions

This recipe is incredibly versatile. Here are a few ideas for customizing it to your liking:

• Use different protein: Swap the chicken for ground beef, shredded pork, or even black beans for a vegetarian option.
• Add veggies: Mix in diced bell peppers, onions, or corn to the chicken filling.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a little extra heat.
• Try different cheeses: Monterey Jack, pepper jack, or a Mexican cheese blend all work well in this recipe.
• Make them mini: Use smaller tortillas to make mini taquitos, perfect for appetizers or snacks. Speaking of appetizers, you should definitely try these Mini Baked Chicken Tacos sometime too! They’re always a hit at parties.

Serving Suggestions

Chicken Taquitos are great as a main course, appetizer, or snack. Here are a few serving ideas:

• Serve with a side of rice and beans for a complete meal.
• Make a taquito platter with different dipping sauces, like sour cream, salsa, guacamole, and cheese sauce.
• Serve them as part of a Mexican-themed buffet.
• Pack them in your lunchbox for a delicious and satisfying midday meal. If you’re packing lunches, you might also enjoy these Cheesy Garlic Chicken Wraps, they’re always a lunchbox favorite.

Make-Ahead and Storage Instructions

These Chicken Taquitos are perfect for meal prepping. You can assemble them ahead of time and store them in the refrigerator or freezer until you’re ready to cook them.

Make-Ahead Instructions

Assemble the taquitos as directed, but don’t bake or fry them. Place them on a baking sheet lined with parchment paper and cover them tightly with plastic wrap. Store them in the refrigerator for up to 24 hours.

Freezing Instructions

Assemble the taquitos as directed, but don’t bake or fry them. Place them on a baking sheet lined with parchment paper and freeze them for 1-2 hours, or until solid. Transfer the frozen taquitos to a freezer bag or container and store them in the freezer for up to 2 months. When you’re ready to cook them, bake or fry them directly from frozen, adding a few extra minutes to the cooking time.

Storage Instructions

Cooked Chicken Taquitos can be stored in the refrigerator for up to 3 days. Reheat them in the oven, skillet, or microwave until heated through and crispy. Honestly, I sometimes just eat them cold straight from the fridge! Don’t judge me!

What to Serve With Chicken Taquitos

Looking for some delicious sides to complete your Chicken Taquito feast? Here are a few of my favorites:

• Mexican Rice: Fluffy and flavorful rice is the perfect complement to taquitos.
• Refried Beans: Creamy refried beans are a classic Mexican side dish.
• Guacamole: Freshly made guacamole is always a crowd-pleaser.
• Salsa: Choose your favorite salsa, from mild to spicy.
• Mexican Street Corn Salad: This vibrant and flavorful salad is a delicious and refreshing side.

And if you’re in the mood for more amazing Mexican-inspired dishes, you should definitely check out my recipes for Chicken Enchiladas, Chipotle Chicken Bowl, and Chicken Quesadilla. They’re all easy to make and packed with flavor!

Sometimes I want a cheesy chicken fix, but I’m short on time. In those instances, I’ll prepare Mexican Chicken With Cheese Sauce. It is so fast!

Troubleshooting

Even with the best recipes, things can sometimes go wrong. Here are a few common problems and how to fix them:

• Tortillas are cracking: This usually means the tortillas aren’t warm enough. Make sure to warm them thoroughly before rolling.
• Filling is too dry: Add a little bit of chicken broth or salsa to the filling to moisten it up.
• Taquitos are soggy: Make sure to drain the taquitos on paper towels after frying to remove excess oil. If baking, make sure not to overcrowd the baking sheet.
• Taquitos are falling apart: Secure them with toothpicks before cooking.

Chicken Taquitos Recipe

Here is the final recipe card for you to reference!

Yields: 12 taquitos Prep time: 20 minutes Cook time: 20 minutes

Ingredients:

• 2 cups cooked and shredded chicken
• 12 corn tortillas (6-inch size)
• 1 cup shredded cheddar cheese
• 1/2 cup finely chopped onion
• 2 cloves minced garlic
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil or vegetable oil
• Optional Toppings: Sour cream, salsa, guacamole, shredded lettuce, diced tomatoes

Instructions:

1. Heat the oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook for 2-3 minutes, stirring occasionally, until the chicken is heated through.
4. Remove the skillet from the heat and stir in the shredded cheese.
5. Warm the tortillas using your preferred method.
6. Place a small amount of the chicken filling onto one end of a warmed tortilla.
7. Tightly roll the tortilla up, starting from the filled end.
8. Place the rolled taquito seam-side down on a baking sheet lined with parchment paper.
9. Repeat with the remaining tortillas and filling.
10. Baking: Preheat oven to 400°F (200°C). Lightly spray the taquitos with cooking spray or brush them with oil. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
11. Frying: Heat about 1/2 inch of oil in a skillet over medium-high heat. Carefully place the taquitos in the hot oil, seam-side down, and fry for 2-3 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
12. Serve immediately with your favorite toppings.

Enjoy Your Homemade Chicken Taquitos!

There you have it! A super easy and delicious recipe for Chicken Taquitos that you can customize to your heart’s content. I hope you enjoy them as much as my family and I do. Happy cooking, my friend!

Easy Chicken Taquitos

These Easy Chicken Taquitos are a flavorful and satisfying meal, perfect as a main course, appetizer, or snack. Made with simple ingredients and customizable to your liking, they’re a guaranteed crowd-pleaser that can be baked or fried for a crispy, golden-brown finish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Appetizer, Main Course, Snack

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked and shredded chicken
• 12 corn tortillas 6-inch size
• 1 cup shredded cheddar cheese
• 1/2 cup finely chopped onion
• 2 cloves minced garlic
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt to taste
• Pepper to taste
• 2 tablespoons olive oil or vegetable oil
• Optional Toppings: Sour cream
• Optional Toppings: Salsa
• Optional Toppings: Guacamole
• Optional Toppings: Shredded lettuce
• Optional Toppings: Diced tomatoes
• Cooking spray or oil for baking

Equipment

• skillet
• baking sheet
• parchment paper
• Mixing spoon
• knife
• cutting board
• Measuring cups
• Measuring spoons
• paper towels

Method

 

1. Heat the oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the shredded chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook for 2-3 minutes, stirring occasionally, until the chicken is heated through.
4. Remove the skillet from the heat and stir in the shredded cheese.
5. Warm the tortillas using your preferred method (microwave, skillet, or oven).
6. Place a small amount of the chicken filling (about 2-3 tablespoons) onto one end of a warmed tortilla.
7. Tightly roll the tortilla up, starting from the filled end.
8. Place the rolled taquito seam-side down on a baking sheet lined with parchment paper.
9. Repeat with the remaining tortillas and filling.
10. For Baking: Preheat oven to 400°F (200°C). Lightly spray the taquitos with cooking spray or brush them with oil. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
11. For Frying: Heat about 1/2 inch of oil in a skillet over medium-high heat. Carefully place the taquitos in the hot oil, seam-side down, and fry for 2-3 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
12. Serve immediately with your favorite toppings.

Notes

Don’t overfill the tortillas. Use high-quality tortillas. Keep the filling warm. Secure with toothpicks (optional). Experiment with flavors. Can be assembled ahead of time and stored in the refrigerator for up to 24 hours, or frozen for up to 2 months. Cooked taquitos can be stored in the refrigerator for up to 3 days.