Description

These Chicken Cheese Taquitos are crispy on the outside, cheesy and savory on the inside. Packed with shredded chicken, melted cheese, and spices, they’re easy to make and ideal for dipping into your favorite salsa, guacamole, or sour cream.

Ingredients

Scale

For the Taquitos:

2 cups cooked, shredded chicken (rotisserie chicken works great!)
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
4 oz (1/2 cup) cream cheese, softened
1/4 cup sour cream
1/4 cup salsa or diced green chilies
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8–10 small flour or corn tortillas

For Cooking:

2–3 tablespoons vegetable oil (if pan-frying)

Optional Toppings and Dips:

Guacamole
Sour cream
Salsa
Chopped cilantro

Instructions

Prepare the Filling:

In a large mixing bowl, combine the shredded chicken, shredded cheese, cream cheese, sour cream, salsa (or green chilies), cumin, chili powder, garlic powder, and onion powder. Mix until well combined.

Assemble the Taquitos:

Warm the tortillas slightly in the microwave for 15-20 seconds to make them more pliable.
Spoon about 2-3 tablespoons of the chicken mixture onto the lower third of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down on a plate or tray.

Cook the Taquitos:

Oven Method:
- Preheat your oven to 425°F (220°C).
- Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Brush or spray lightly with vegetable oil.
- Bake for 12-15 minutes, or until the taquitos are crispy and golden brown.
Pan-Frying Method:
- Heat 2-3 tablespoons of vegetable oil in a skillet over medium heat.
- Add the taquitos seam-side down and fry for 2-3 minutes per side, or until golden and crispy. Remove and drain on a paper towel-lined plate.

Serve:

Arrange the taquitos on a serving platter and garnish with chopped cilantro, if desired. Serve warm with guacamole, sour cream, or salsa for dipping.

Notes

For a spicier filling, add diced jalapeños or a dash of hot sauce to the chicken mixture.
You can freeze uncooked taquitos for up to 2 months. When ready to eat, bake them directly from frozen at 425°F (220°C) for 18-20 minutes.
Swap cream cheese with Greek yogurt for a lighter option.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Lunch
Method: Baking , Pan Frying
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 taquito
Calories: 180 kcal
Sugar: 1 g
Sodium: 290 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 12 g
Cholesterol: 40 mg

Keywords: Chicken taquitos, cheesy taquitos, crispy tortillas, easy snacks, Mexican appetizers