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Crunchy chicken taquitos loaded with spicy, tasty filling make a great snack or starter. Rolled in tortillas and baked until golden, they’re quick to cook and full of bold Mexican-inspired flavors you'll love having on hand.
I whipped these taquitos up last minute for a game night and they vanished super fast. They've become a must-have in our snack lineup ever since.
Needed Ingredients
- Cooked chicken, shredded: tender protein that soaks up spices well. Use leftover roasted chicken or poach breasts to save time.
- Cheese shredded: adds yummy, melty texture. Cheddar works for sharpness; Mexican cheese blends bring extra flavor.
- Onion diced: adds a little sweetness and bite. White or yellow onions work best.
- Cumin and chili powder: give that warm, smoky zest. Freshly ground spices smell the best.
- Salt and black pepper: season to your liking to bring out the filling’s taste.
- Small flour or corn tortillas: flexible wraps that don’t crack when rolled. Fresh ones are best.
- Vegetable oil: brushed on top to get that golden, crispy outside
- Optional extras like salsa and sour cream: add creaminess and tang when serving
Step-By-Step Instructions
- Make the Filling
- Combine shredded chicken, cheese, onion, cumin, chili powder, salt, and pepper in a bowl. Mix well so every bite tastes balanced.
- Warm the Tortillas
- Heat tortillas gently in a dry pan or microwave until soft so they bend without cracking.
- Roll the Taquitos
- Put about two tablespoons of filling on each tortilla and roll tightly. Make sure to pinch the edge underneath so they don’t unroll when baking.
- Get Ready to Bake
- Lay the rolled taquitos seam-side down on a parchment-lined baking sheet so they keep their shape.
- Apply Oil
- Brush or spray vegetable oil on top for that crispy golden crust.
- Bake Until Crunchy
- Cook in a 400°F oven for 20-25 minutes until they're crisp and browned on the outside.
- Serve Them Warm
- Let them cool for a minute or two before dipping in sour cream and salsa. Enjoy!
This is my go-to for chill weekend hangs or cozy family dinners. The first time I made these, my kids loved the crispy rolled tacos so much they wanted seconds right away. It’s a win when you want strong flavors without hassle.
Best Storage Tips
Keep leftover cooked taquitos in a sealed container in the fridge for up to three days. Warm them up in a toaster oven or regular oven to keep their crunch.
Swap Ideas
Try using shredded beef or turkey instead of chicken for a tasty twist with the same easy method.
Tasty Side Suggestions
Pair with a fresh avocado salad to add some creamy coolness alongside the crunchy taquitos.
These taquitos are crispy, cheesy, and filled with flavorful chicken that everyone will love. Keep extra salsa and sour cream close so you can dip or drizzle as you like.
Frequently Asked Cooking Questions
- → What type of tortillas work best?
You can use small flour or corn tortillas. Flour ones tend to be softer, while corn gives a bit more bite and classic taste.
- → Can I prepare the filling ahead of time?
Yes, you can make the shredded chicken mix ahead and keep it in the fridge. This makes putting together the taquitos faster later on.
- → How do I ensure taquitos stay crispy after baking?
Brush the rolled taquitos with vegetable oil before baking to get a nice golden crunch. Baking them on parchment paper helps them crisp evenly.
- → Can I customize the spice level?
Definitely. You can change how much cumin and chili powder you add to suit your taste. Throwing in fresh jalapeños or hot sauce will turn up the heat too.
- → What are good accompaniments for serving?
Sour cream and fresh salsa go really well for creaminess and tang. Guacamole or chopped cilantro also make great sides.