Chicken Taquitos
Crispy on the outside, creamy and cheesy on the inside, and full of big, bold Tex-Mex flavor, these Chicken Taquitos are a guaranteed crowd-pleaser! Make them for dinner or as an appetizer, with options for baking, pan-frying, and the air fryer.
Crispy chicken taquitos are irresistible!
Taquitos: fun to say, but even more fun to eat because they’re crispy, toppable, dippable, and filled with deliciousness!
And for these chicken taquitos, that deliciousness comes in the form of shredded chicken, creamy sauce, and melty cheese. Ooh, yes.
- Like my Air Fryer Buffalo Chicken Taquitos, these taquitos are made without deep frying, but they’re still every bit as crispy-crunchy as you want them to be, just without the fuss (and the greasy fingers). Hooray!
- Skipping the deep frying isn’t the only way these chicken taquitos are lightened up. I also use Greek yogurt instead of the more commonly used sour cream or cream cheese, delivering a creamy filling with less fat and more protein.
- I totally love making these chicken taquitos in the air fryer, but there are three different cooking options here to suit your preferences: the oven, the stovetop, and the air fryer.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Cooked Shredded Chicken. You can use rotisserie chicken to streamline your prep time or make my Crockpot Shredded Chicken.
- Salsa. I recommend chunky salsa for more texture in the filling and to keep the taquitos from going soggy on you.
- Greek Yogurt. Plain nonfat Greek yogurt adds a nice tanginess and creaminess to the filling.
- Seasonings. Chili powder, garlic powder, ground cumin, and kosher salt for the Tex-Mex vibes.
- Cheese. Freshly shredded cheese will give you the best melt! It’s not essential, but it’s worth it if you have time. Use Monterey Jack, cheddar, or Mexican blend cheese.
- Tortillas. Both flour or corn tortillas will work; corn tortillas are more traditional, but flour are easier to roll.
- For Serving. Greek yogurt or sour cream thinned with a little milk until it’s drizzle-able, cilantro, Guacamole, diced tomatoes, or salsa.
How to Make Chicken Taquitos
Make the Filling. Stir together the chicken, salsa, and yogurt with the seasonings, then fold in the cheese.
Warm the Corn Tortillas. If you’re using corn tortillas, warm them in a nonstick skillet set over medium heat until they’re soft and pliable. (Don’t skip this! Corn tortillas will break when you roll them if they’re not warm.)
Roll the Taquitos. Divide the filling onto the tortillas and roll tightly. Place seam-side down on a parchment-lined baking sheet. If they’re unrolling, sticking a toothpick in them can help.
Cook. Bake, fry, or air fry your taquitos according to the instructions in the recipe card until they’re crispy and golden.
Serve. Serve the chicken taquitos with toppings and ENJOY!
Make-Ahead Freezer Option
You can keep taquitos in your freezer for all those last-minute game day parties.
- Make the filling and roll the taquitos, then secure them with toothpicks.
- Instead of cooking them, place them on a baking sheet and pop them in the freezer.
- Once the chicken taquitos are frozen solid, take out the toothpicks and place the taquitos in a freezer bag. Freeze for up to 3 months.
- Cook according to the recipe instructions, adding a few minutes to the cooking time.
What to Serve with Chicken Taquitos
- Rice. Make a meal out of your chicken taquitos by serving them with Cilantro Lime Rice and a drizzle of Cilantro Lime Crema.
- Beans. Both Instant Pot Black Beans or Instant Pot Refried Beans would be perfect!
- Corn. This Mexican Street Corn Salad would be the perfect side, or spoon Corn Salsa over the top.
- Salsa and Chips. Like my Salsa Roja with crispy Air Fryer Tortilla Chips!
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Chicken Taquitos
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Ingredients
- 2 cups cooked, shredded chicken breast
- ⅓ cup salsa chunky style recommended
- ⅓ cup plain nonfat Greek yogurt
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 cup freshly shredded Monterey Jack, cheddar, or Mexican blend cheese
- 6 6-inch flour or corn tortillas
- Olive oil spray or nonstick cooking spray, or oil (if frying)
For serving (optional):
- Greek yogurt or sour cream thinned with a little milk (to drizzle)
- Chopped fresh cilantro
- Guacamole
- Chopped diced tomatoes or additional salsa
Instructions
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In a medium bowl, stir together the shredded chicken, salsa, Greek yogurt, salt, garlic powder, cumin, and chili powder. Fold in the shredded cheese.
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If using corn tortillas, heat a nonstick skillet over medium. Warm the tortillas on each side for 15 to 30 until they are soft and pliable (you do not need to heat flour tortillas).
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Working with one tortilla at a time, place about one-sixth of the mixture down the center of a tortilla. Roll tightly and place seam-side down on a parchment-lined baking sheet. Secure with a toothpick if needed.
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Repeat with remaining tortillas and filling.
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TO BAKE: Preheat oven to 425°F. Lightly mist the tops of the taquitos with cooking spray. Bake for 14 to 18 minutes, until light golden all over and extra crispy at the edges.
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TO PAN FRY: To a large, high-sided skillet, add about 1 ½ inches of peanut oil or similar fry oil to a large skillet. Heat over medium-high. Once the oil is hot (if you drop a piece of tortilla into the oil, it should sizzle immediately), carefully fry the taquitos in small batches (if you crowd the pan, the oil temperature will drop and the taquitos won't crisp properly). Fry on all sides for a few seconds per side until they are hot and crispy all over. Let dry on a paper towel-lined plate.
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TO AIR FRY: Preheat air fryer to 380°F. Arrange taquitos in a single layer in the basket seam-side down, mist with spray, and cook for 8 to 12 minutes, until crisp. Do not overlap and work in batches if necessary.
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Serve hot with desired toppings.
Notes
- TO STORE: Transfer the chicken taquitos to an airtight container and refrigerate for up to 4 days.
- TO REHEAT: Warm in a 400ºF oven or a 350ºF air fryer until the filling is heated through. The microwave works, but the outside won’t be as crispy.
- TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months.
