There is something incredibly satisfying about crispy, golden taquitos that are bursting with savory chicken and melty cheese inside. This Homemade Chicken Taquitos Recipe captures that irresistible crunch while offering a comforting blend of creamy, zesty, and cheesy flavors with every bite. Perfect for a fun party appetizer or a casual weeknight dinner, this recipe brings restaurant-quality taquitos right into your kitchen with simple ingredients and straightforward steps. Once you try these, they’ll quickly become a favorite in your meal rotation—guaranteed!
Ingredients You’ll Need
The magic of this Homemade Chicken Taquitos Recipe lies in its uncomplicated yet essential ingredients. Each one plays a crucial role in building vibrant flavors, the perfect texture, and that authentic Mexican-inspired kick that makes these taquitos unforgettable.
- 3 cups shredded cooked chicken: Use rotisserie or leftover chicken for a moist, protein-packed filling.
- 4 oz cream cheese (diced): Adds rich creaminess that binds the filling beautifully.
- 1 ½ cups Mexican shredded cheese: A blend of cheeses like Colby Jack brings meltiness and a mild tang.
- 2 tsp taco seasoning: Brings a burst of warm earthy spices to brighten the chicken mixture.
- ½ cup salsa verde: Injects a tangy, slightly spicy note that livens up the filling.
- 16 small corn tortillas (6-inch): The perfect vessel to roll your flavorful filling into a crunchy delight.
- Neutral high-heat cooking oil: For frying, choose oils like vegetable or canola to get the perfect crisp without overpowering flavor.
How to Make Homemade Chicken Taquitos Recipe
Step 1: Make the Filling
Start by mixing your shredded chicken, diced cream cheese, Mexican shredded cheese, salsa verde, and taco seasoning in a large bowl. The cream cheese helps everything stick together while adding that luscious texture. The salsa verde adds a tangy kick, and taco seasoning ties the flavors with traditional spices for a well-rounded filling.
Step 2: Warm the Tortillas
Warming the tortillas is a small but critical step. Heat each corn tortilla briefly in a skillet over medium heat for about 15 to 30 seconds per side until they become pliable. This prevents cracking when you roll them around the filling. You can stack the warmed tortillas in a kitchen towel to keep them soft and ready for rolling efficiently.
Step 3: Assemble the Taquitos
Spoon about 3 tablespoons of the chicken filling onto the center of each warmed tortilla. Be careful not to overfill or let the filling spill over to avoid accidents during frying. Gently roll them up tightly, folding in any side edges if needed. The tight rolling ensures the taquitos hold their shape and crisp evenly.
Step 4: Heat the Oil
Fill a saucepan or heavy skillet with about ½ inch of neutral oil and heat to 350 degrees Fahrenheit. You’ll know the oil is ready when a drop of water sizzles upon contact. Proper oil temperature is key to getting that golden crisp crust without greasy taquitos.
Step 5: Fry the Taquitos
Carefully place the taquitos seam-side down into the hot oil, holding them with tongs for a moment to prevent them from unraveling. Fry 3 to 4 at a time without overcrowding the pan. Cook until golden brown and crispy on each side, approximately 2 to 3 minutes per side. Drain on paper towels to remove excess oil, then serve warm for the best experience.
How to Serve Homemade Chicken Taquitos Recipe
Garnishes
Adding fresh garnishes takes these taquitos to the next level. Try dolloping with sour cream or guacamole for creamy contrast. Chopped cilantro, sliced jalapeños, or a squeeze of fresh lime juice add brightness and freshness. For a touch of heat, sprinkle some crushed red pepper or add your favorite salsa on the side.
Side Dishes
These chicken taquitos pair wonderfully with simple Mexican-inspired sides like Mexican rice, refried beans, or a colorful corn and black bean salad. A crisp green salad with a tangy vinaigrette also balances the richness of the fried taquitos and makes for a well-rounded meal.
Creative Ways to Present
For parties, stand these taquitos upright in a festive jar or serve them on a platter with multiple dipping sauces for a fun, interactive spread. You can also slice them into bite-sized rounds and serve as finger food with toothpicks, perfect for snacking or appetizer-style gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover homemade chicken taquitos in an airtight container in the refrigerator for up to 3 days. Keeping them crisp might require reheating techniques to revive that fresh-from-the-fryer crunch.
Freezing
Homemade Chicken Taquitos Recipe really shines thanks to its freezer-friendly nature. Simply assemble the taquitos but do not fry them. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag or container. They keep well for up to 2 months and make quick meals when time is tight.
Reheating
To reheat and maintain their crispy texture, bake the taquitos in a 400-degree oven on a wire rack for about 10-12 minutes or until heated through and crisp. Avoid microwaving to prevent sogginess, unless you then crisp them up in a skillet briefly afterward.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! Flour tortillas can be easier to roll and tend to stay soft longer, though corn tortillas give that authentic flavor and a bit more texture. Just be sure to warm the tortillas thoroughly either way.
Is there a healthier way to cook these taquitos?
You can bake the taquitos on a greased baking sheet at 425 degrees for about 20 minutes, flipping halfway through. They won’t be quite as crispy as fried, but it’s a delicious lighter option.
Can I make the filling ahead of time?
Yes, the filling can be mixed up to 2 days in advance and refrigerated. This allows the flavors to meld beautifully, making assembly even quicker when you’re ready to cook.
What if I don’t have salsa verde?
Using green enchilada sauce, a mild salsa verde substitute, or even a mix of tomatillo salsa and lime juice works well to keep the tangy flavors vibrant in this recipe.
How do I keep the taquitos from unrolling during frying?
Rolling tightly, warming the tortillas, and frying seam-side down first while holding them in place with tongs helps them stay sealed. The seam will crisp up quickly and hold the roll intact.
Final Thoughts
Trying this Homemade Chicken Taquitos Recipe is like giving your taste buds a fiesta they won’t forget. Easy enough for a weeknight, crowd-pleasing enough for any gathering, these crispy, cheesy rolled delights bring the joy of homemade Mexican cooking right to your table. Roll them up, fry them golden, and dive into every scrumptiously satisfying bite!
Print
Homemade Chicken Taquitos Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 taquitos
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Description
Enjoy crispy, golden homemade taquitos filled with a creamy and flavorful chicken mixture. These bite-sized rolled tortillas are fried to perfection, making a delicious snack or appetizer that’s perfect for gatherings or a quick meal.
Ingredients
Filling
- 3 cups shredded cooked chicken (light or dark meat)
- 4 oz cream cheese, diced
- 1 1/2 cups Mexican shredded cheese (or Colby Jack cheese)
- 2 tsp taco seasoning (to taste)
- ½ cup salsa verde (or green enchilada sauce)
Taquitos
- 16 small corn tortillas (6-inch, white or yellow corn)
- Neutral high-heat cooking oil (for frying)
Instructions
- Make the filling: In a large mixing bowl, combine shredded rotisserie chicken, diced cream cheese, shredded cheese, salsa verde, and taco seasoning. Mix thoroughly until well blended.
- Warm the tortillas: Heat a medium skillet over medium heat. Warm each corn tortilla for 15-30 seconds per side, just until pliable but not browned. Keep warmed tortillas soft by stacking them in a kitchen towel during assembly.
- Assemble: Spread approximately 3 tablespoons of the chicken mixture onto the center of each warmed tortilla, ensuring the filling does not spill over the edges. Roll the tortilla tightly over the filling to form a taquito.
- Heat the oil: Pour neutral high-heat cooking oil into a saucepan or heavy skillet to a depth of ½ inch. Heat the oil over medium heat until it reaches 350°F (175°C).
- Fry the taquitos: Carefully place the rolled taquitos seam-side down into the hot oil using tongs. Hold them down initially to prevent unrolling. Fry 3 to 4 taquitos at a time for 2-3 minutes per side, or until golden brown and crispy. The oil should reach about halfway up the taquitos.
- Drain and serve: Remove the fried taquitos from the oil and place them on paper towels to drain excess oil. Serve warm with your favorite toppings such as salsa, guacamole, or sour cream.
Notes
- Warming tortillas is key to prevent cracking and make rolling easier.
- Do not overcrowd the pan when frying; this helps maintain oil temperature and ensures even cooking.
- Use a thermometer to monitor oil temperature for best frying results.
- Serve immediately after frying for optimal crispiness.
- For a lighter version, bake taquitos in the oven at 425°F for 15-20 minutes, turning halfway through.
