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These homemade Chicken Taquitos are cheesy inside and crispy outside. Made with shredded chicken and cheese, this recipe is perfect for high protein snacks, appetizers, and quick weeknight dinners. You can bake, air fry or fry them in a pan!
We love dipping these cheesy chicken taquitos in my cottage cheese queso or my homemade salsa. Together with Mexican street corn dip, Mexican street corn salad and chicken quesadillas, these crispy rolls are a must on Taco Tuesday.
I got into taquitos last year, when I had the honor to visit Latin America for the first time. One night we treated ourself with Mexican foods, and since I had no clue what to order, I let my girlfriend take the lead. She went for loaded nachos and taquitos. Taquitos are rolled tortillas filled with shredded chicken or meat, cheeses, salsa and other Mexican seasonings. Although usually fried, they can also be cooked in the oven or in the air fryer. They taste so good that I eventually made my own. They are a keeper for meal sharing, parties and gatherings with friends. Quick, easy, and seriously addictive–kids will them too!
Ingredients
My chicken taquitos recipe gives a twist on the classic, making it healthier, lower in calories and much simpler. Here are more details along with substitutes–you can find the printable recipe card with precise quantities at the end.
- Taco tortillas – Choose corn tortillas for crispier taquitos, or flour tortillas for softer rolls. For a healthier alternative, use whole-wheat taco tortillas, small low carb or protein wraps. My to-go choice are organic low sodium tortillas and wholewheat wraps.
- Shredded chicken – I used shredded leftover chicken breast from the night before, but you can also boil, bake or grill chicken breast or thighs before starting. Rotisserie shredded chicken is great for convenience and taste, but it often contains more calories and sodium.
- Shredded cheese – Necessary for that melty, cheesy pull that we want. You can use Monterey Jack, a Mexican cheese blend, shredded cheddar or a plant based alternative if you can’t eat dairy.
- Cream cheese – Optional, it makes chicken and cheese taquitos creamier inside. When using it, I prefer fat reduced cream cheese, but also the regular works. Great alternatives are full fat plain Greek yogurt, sour cream and whipped cottage cheese.
- Salsa – It gives moisture and a good Mexican flavor. I like using my homemade salsa, but also jarred salsa or enchilada sauce work.
- Seasonings – You’ll need smoked paprika, garlic powder, salt and pepper. For a spicier flavor, add some cayenne or chili flakes.
What’s the best tortilla for taquitos?
This part matters more than you’d think. The kind of tortilla you use will completely change the texture, cook time, and final crisp of your taquitos. For the best result I recommend traditional corn tortillas–they crisp up better and are often more natural with less sodium.
- Corn tortillas – These are the traditional, they get crispier, are gluten-free and often healthier. Just be careful, as they easily crack. To make them rollable, warm your tortillas in the microwave wrapped in a damp paper towel for 30 seconds.
- Flour tortillas – Easier to roll and less likely to break. The downside is that they do not crisp up as corn tortillas, giving the taquitos a softer texture. In this case, warming is not necessary.
- Healthier options – Wholewheat, low carb, keto or protein wraps work too, but they won’t crisp up as nicely as corn tortillas. A good balance is choosing tortillas made entirely from corn, they are more natural and low in sodium.
How to make chicken taquitos
- Prep filling. In a large bowl, stir together the shredded chicken, salsa, shredded cheddar, cream cheese (if using for a creamier filling), paprika, garlic powder, salt, and pepper. Mix until fully combined and creamy. The filling should be thick and moist but not runny.
- Warm tortillas. Wrap them in a damp paper towel and microwave for about 15-20 seconds until soft. As they tend to crack, this step is only necessary if using corn tortillas.
- Fill taquitos. Place a tortilla flat on a cutting board or a plate. Add about 2–3 tablespoons of filling along the lower third of the tortilla, but do not overfill. Tightly roll it from bottom to top into a cigar shape, then press the seam-side down to seal.
Cooking methods
- Oven baked chicken taquitos – Place them seam-side down on a prepared baking sheet, then lightly spray or brush with oil. Bake in hot oven at 400°F (200°C) for 15–20 minutes, flipping halfway through.
- Air fryer chicken taquitos – Spray the air fryer basket with little oil, then arrange the taquitos without overcrowding the basket. Spray or brush the tops with oil. Air fry at 380°F (190°C) for 10–12 minutes, flipping halfway through.
- Fried taquitos – Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. When hot, add the roll ups seam-side down and fry for 2–3 minutes per side until golden and crispy.
Recipe tips
- Dampen tortillas to prevent cracking – Especially when using corn tortillas, this little trick makes them easier to work with and roll up. Before filling, you will need to wrap them in a damp towel and microwave for about 15-20 seconds.
- Adjust cooking times – Exact cooking time will depend on the tortillas you use. Corn tortillas crisp faster than flour based options. Another factor is how much chicken filling they contain.
- Experiment with fillings – Try buffalo sauce instead of salsa, add black beans, chopped spinach, or switch to ground turkey or tofu. For more flavor, you can also add other seasonings such as cumin, onion powder, chili flakes or cayenne pepper.
- Prep the filling ahead – You can mix the filling 2–3 days in advance and keep it in the fridge in an airtight container. Before your meals, snacks or parties, you’ll just need to roll them up and bake or air fry until golden brown.
Make ahead and storage
After they have cooled, store leftovers in an airtight container in the fridge for up to 4 days. When ready to serve, reheat in hot oven or air fryer at 350°F (175°C) for 5–10 minutes until crispy outside and melting cheesy inside. I do not recommend microwaving, as they may get soft and gummy.
For a longer storage, let the taquitos cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Bake or air fry straight from frozen at 375°F (190°C) for 15–20 minutes, no thawing needed.
These taquitos are perfect for prepping ahead. Simply roll them up, place them seam-side down in a container (or on a tray covered in foil), and refrigerate uncooked for up to 2 days. Bring them to a friend’s house, potluck, or party and bake them fresh on-site. This way they’ll get crispy and delicious without becoming soggy.
Serving ideas
- Dipping sauces – Pair with homemade salsa, guacamole, whipped cottage cheese or sour cream, spicy mayo, cottage cheese queso, or even my protein Greek yogurt ranch dressing.
- Mexican nights – Serve sprinkled with chopped cilantro together with my cheesy Mexican street corn dip, black bean salads, and air fryer corn on the cob.
- Protein snacking – Whip up a batch of crispy chicken Taquitos to have on hand for a snack packed with protein and flavor. If your friends are coming over, consider pairing them with my healthy air fryer tortilla chips, avocado mayo and cottage cheese queso.
Frequently asked questions
First, grab some leftover chicken, rotisserie breast, or cook it fresh on the spot. While it’s still warm, shred it using two forks, a hand mixer, or a stand mixer until nicely pulled apart.
It depends on your definition of “health” but yes, overall these are healthy and nutritious. Unlike traditional taquitos which are loaded with fatty cheeses, creams and fried in low quality oils, my recipe uses just shredded chicken, little shredded cheese and salsa. Baking them in the oven or in an air fryer makes them lighter to digest and lower in calories.
Not really. Although very similar, Mexican flautas are made with flour tortillas and often come in a larger shape. On the other hand, taquitos are smaller and usually rolled up in corn tortillas.
More healthy Mexican recipes
- Cottage cheese queso
- Mexican street corn salad
- Mexican street corn dip
- Homemade salsa
- Cottage cheese queso
- Chicken quesadilla recipe
- Breakfast burrito recipe
Chicken Taquitos
Ingredients
- 12 corn or flour tortillas, for tacos
- 2 cups (300 g) shredded chicken, pre-cooked
- ¼ cup (60 g) salsa
- ¾ cup (75 g) shredded cheese, Monterey jack, cheddar or Mexican cheese blend
- 3 tbsp cream cheese, optional for creamier filling
- ½ tsp smoked paprika
- ⅓ tsp garlic powder
- salt and pepper, to taste
- olive oil, for cooking
Instructions
- Start by preheating the oven or air fryer, if baking or air frying taquitos.• Oven: Preheat to 400°F (200°C) and line a baking sheet with parchment paper.• Air Fryer: Set to 380°F (190°C).• Pan Frying: If you’re pan-frying, no preheating is needed yet.
Prepare Chicken Taquitos
- In a large bowl, stir together the shredded chicken, salsa, shredded cheddar, cream cheese (if using), paprika, garlic powder, salt, and pepper. Mix until fully combined and creamy, the filling should be thick and moist but not runny.
- Warm the tortillas. Wrap them in a damp paper towel and microwave for about 15-20 seconds until soft. As they tend to crack, this step is necessary if using corn tortillas only.
- Place a tortilla flat on a cutting board or a plate. Add about 2–3 tablespoons of filling along the lower third of the tortilla, but do not overfill.
- Tightly roll the tortilla from bottom to top into a cigar shape. Press the seam side down or use a toothpick to seal the taquitos so that they do not open while cooking.
Baked Chicken Taquitos
- Place taquitos seam-side down on the prepared baking sheet, then lightly spray or brush with oil.
- Bake in hot oven at 400°F (200°C) for 15–20 minutes, flipping halfway through. They are done when golden brown and crispy with a melty filling.
Air Fryer Chicken Taquitos
- Spray the air fryer basket with little oil, then arrange the taquitos without overcrowding the basket. Spray or brush the tops with oil.
- Air fry at 380°F (190°C) for 10–12 minutes, flipping halfway through. Keep an eye on the taquitos, as the brown faster while air frying. They are ready when golden brown and crispy with a melty inside.
Pan Fried Chicken Taquitos
- Heat 1–2 tablespoons of olive oil in a large skillet over medium heat.
- When hot, add the taquitos seam-side down and fry for 2–3 minutes per side until golden and crispy. After cooking, make sure you drain the excess oil with paper towels.
Notes
- To make ahead: Roll them up, place them seam-side down in a container (or on a tray covered in foil), and refrigerate uncooked for up to 2 days. Bake or air fry before serving.
- To store: Store leftovers in an airtight container in the fridge for up to 4 days. When ready to serve, reheat in hot oven or air fryer at 350°F (175°C) for 5–10 minutes until crispy outside and melting cheesy inside.
- To freeze: Let cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Bake or air fry straight from frozen at 375°F (190°C) for 15–20 minutes, no thawing needed.
