Chicken Taquitos

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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!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Dinner, Lunch, Snack

Cuisine: High Protein

Keyword: chicken

Servings: 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

Storage Directions

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.

Nutrition