Chicken Taquitos
Ingredients
- 3 cups cooked and shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese
softened
- 1/4 cup sour cream
- 1/4 cup salsa or enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
- 2 tablespoons chopped fresh cilantro
optional
- 12 small corn tortillas
or flour tortillas, if preferred
- oil for frying
vegetable or canola
- toothpicks
optional, for securing the taquitos
- sour cream
- guacamole
- salsa
- chopped cilantro
Directions
- 1
In a large mixing bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, cream cheese, sour cream, salsa (or enchilada sauce), and all the seasonings. Mix thoroughly until all ingredients are well combined. Add cilantro if using.
- 2
Heat the tortillas in the microwave for 20–30 seconds, wrapped in a damp paper towel. (This will make them pliable and prevent cracking while rolling.)
- 3
Place about 2 tablespoons of the chicken mixture along the bottom third of a tortilla. Roll it tightly and secure it with a toothpick if needed. Repeat with remaining tortillas and filling.
- 4
To Fry. Heat about 1 inch of oil in a large skillet over medium-high heat until it reaches 350 degrees Fahrenheit. Carefully place the rolled taquitos seam-side down into the oil. Add only a few at a time, ensuring not to overcrowd the pan. Fry for 2–3 minutes per side or until golden and crispy. Remove and drain on paper towels.
- 5
To Bake. Preheat the oven to 425 degrees Fahrenheit. Place rolled taquitos seam-side down on a baking sheet lined with parchment paper. Spray or brush lightly with oil. Bake for 15–20 minutes, flipping halfway through, until golden and crispy.
- 6
To Air Fry. Preheat the air fryer to 400 degrees Fahrenheit for 3–5 minutes. Lightly spray or brush the rolled taquitos with oil. Place seam-side down in the air fryer basket, ensuring they don’t overlap for even cooking. Cook for 8–10 minutes, flipping halfway through, until golden and crispy.
- 7
Serve hot with sour cream, guacamole, salsa, or your favorite dipping sauces. Garnish with chopped cilantro if desired.
Chicken Taquitos
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About this Recipe
Looking for the ultimate crowd-pleaser that delivers big flavor and satisfying crunch? These cheesy chicken taquitos are exactly what you need for your next gathering, destined to be gobbled up by everyone.
The secret to their irresistible appeal lies in the generous combination of three cheeses—creamy Monterey Jack, sharp cheddar, and rich cream cheese—mixed with seasoned shredded chicken. This creates a filling that's both savory and incredibly decadent, perfectly complemented by a crispy fried tortilla.
Prepare for a delightful contrast of textures: a molten, savory interior bursting with seasoned chicken, garlic, onion, chili, and cumin, all enveloped in a golden, crunchy shell. Each bite offers a comforting warmth and a rich, cheesy flavor that makes them truly addictive. This recipe yields 12 servings, making it ideal for sharing and ensuring there's plenty for everyone.
While corn tortillas provide a classic texture, you can easily use flour tortillas if that's your preference. Feel free to adjust the spice level by using mild or hot salsa, or swap salsa for enchilada sauce based on your taste. If fresh cilantro isn't available or preferred, you can omit it entirely without compromising the core flavors.
These taquitos are perfect as an appetizer for parties, a fun game-day snack, or even a light dinner. Serve them piled high with cool sour cream, creamy guacamole, and fresh salsa, then garnish with extra chopped cilantro for a vibrant finish.