Print

Crispy Chicken Taquitos Recipe – Easy Homemade Corn Tortilla Cheesy Rolls

crispy chicken taquitos - featured image
Print Recipe

These crispy chicken taquitos are filled with creamy chicken and cheese, rolled in corn tortillas, and pan-fried to golden perfection. They’re quick, comforting, and perfect for family dinners, parties, or snacking.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 4 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup chopped cilantro (optional)
  • 1/4 cup diced green chiles (canned is fine)
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 12 corn tortillas (6-inch, fresh if possible)
  • Vegetable oil, for frying (about 1 cup)
  • Sour cream or Mexican crema (for serving, optional)
  • Guacamole or sliced avocado (for serving, optional)
  • Pico de gallo or salsa (for serving, optional)
  • Fresh lime wedges (for serving, optional)

Instructions

  1. In a large mixing bowl, combine shredded chicken, cream cheese, and cheddar cheese.
  2. Add cilantro, diced green chiles, chili powder, cumin, garlic powder, salt, and pepper. Mix thoroughly until creamy and evenly distributed. Add a tablespoon of milk or chicken broth if mixture is too stiff.
  3. Stack corn tortillas and wrap in a damp paper towel. Microwave for 30-45 seconds until pliable, or warm in a dry skillet for 10 seconds per side.
  4. Lay out a warm tortilla and spoon about 2 tablespoons of chicken filling along one edge. Tightly roll the tortilla around the filling. Secure with a toothpick if needed, or lay seam-side down.
  5. Repeat with remaining tortillas and filling.
  6. Pour about 1 cup vegetable oil into a large skillet, enough to coat the bottom with 1/4 inch of oil. Heat over medium to medium-high until oil shimmers (about 350°F).
  7. Carefully add 3-4 taquitos seam-side down. Fry for 2-3 minutes per side, turning with tongs, until golden brown and crispy.
  8. Transfer to a paper towel-lined cooling rack to drain. Repeat with remaining taquitos, adding more oil if needed and adjusting heat to prevent burning.
  9. Remove toothpicks if used. Serve hot with sour cream, guacamole, salsa, and lime wedges.

Notes

Warm tortillas before rolling to prevent cracking. Don’t overfill taquitos to avoid bursting. Fry seam-side down first to seal. For a lighter version, air fry at 400°F for 8-10 minutes, turning halfway. Keep finished taquitos warm in a 200°F oven if serving a crowd. Store leftovers in an airtight container lined with paper towels for up to 3 days, or freeze and reheat in the oven.

Nutrition

Keywords: chicken taquitos, crispy taquitos, corn tortilla taquitos, cheesy taquitos, Mexican appetizer, easy taquitos, homemade taquitos, party food, comfort food, gluten-free taquitos

Find it online: https://atomicbite.com/crispy-chicken-taquitos-recipe-easy-homemade-corn-tortilla-cheesy-rolls/