Chicken Taquitos
Chicken Taquitos are a delicious Mexican dish made with soft corn tortillas filled with seasoned shredded chicken, rolled tightly, and fried until crisp and golden. Perfect for dipping into guacamole, sour cream, or spicy salsa, these crunchy taquitos are both satisfying and easy to make. They're great for parties, light meals, or a fun twist on using leftover chicken.
Chicken Taquitos are a delicious Mexican dish made with soft corn tortillas filled with seasoned shredded chicken, rolled tightly, and fried until crisp and golden. Perfect for dipping into guacamole, sour cream, or spicy salsa, these crunchy taquitos are both satisfying and easy to make. They're great for parties, light meals, or a fun twist on using leftover chicken.
Servings 12 Taquitos
Ingredients
- 2 cups chicken cooked shredded
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp chilli powder
- salt to taste
- black pepper to taste
- ½ small onion finely chopped
- ½ cup cheddar grated Monterey Jack cheese
- 12 small corn tortillas
- Vegetable oil for frying
Serving:
- Guacamole
- Sour cream
- Chipotle or tomato salsa
- Lime wedges
Instructions
- In a bowl, mix the shredded chicken with cumin, paprika, garlic powder, chilli powder (if using), chopped onion, cheese, salt and pepper.2 cups chicken, ½ tsp ground cumin, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp chilli powder, salt, black pepper, ½ small onion, ½ cup cheddar
- Stir until everything is well combined.
- Warm the corn tortillas in a pan or microwave just until soft and pliable – this makes them easier to roll without cracking.12 small corn tortillas
- Place 2 tablespoons of the chicken mixture near one edge of a tortilla. Roll it tightly and place seam-side down. Repeat with the remaining tortillas and filling.
- In a large frying pan, heat about ½ inch of vegetable oil over medium-high heat.Vegetable oil
- Once hot, place the taquitos seam-side down and fry in batches for 2–3 minutes per side, or until golden and crispy. Drain on kitchen paper.
- Arrange the chicken taquitos on a plate and serve hot with guacamole, sour cream, salsa, and lime wedges.Guacamole, Sour cream, Chipotle, Lime wedges
Notes
Tips for your Chicken Taquitos:
1. Warm the tortillas first
Cold corn tortillas tend to crack when you try to roll them. To prevent this, warm them in a dry pan or wrap them in a damp paper towel and microwave for 30 seconds. Soft, pliable tortillas roll much easier and hold their shape better when fried.
2. Don’t overfill them Use about 2 tablespoons of filling per tortilla. Too much filling makes them hard to roll and more likely to burst open during cooking. A little goes a long way – especially when paired with dips.
3. Secure with toothpicks if needed If your chicken taquitos unroll in the pan, secure them with a toothpick before frying. Just remember to remove them before serving! Alternatively, place them seam-side down in the oil first – the heat will help seal the edge quickly.
4. Use the right oil temperature Make sure the oil is hot enough (around 180°C / 350°F) before frying. If it’s too cool, the chicken taquitos will absorb oil and become greasy rather than crisp. If it’s too hot, they’ll brown too fast and not cook evenly. A test with a small piece of tortilla should sizzle gently.
5. Don’t overcrowd the pan Fry in batches to avoid dropping the oil temperature. Overcrowding can lead to soggy or unevenly cooked chicken taquitos. A few at a time is better – it’s worth the patience.
6. Drain properly After frying, place the chicken taquitos on a wire rack or a plate lined with paper towels to remove excess oil. This keeps them crisp and stops them from going soggy at the bottom.
7. Bake instead of frying (optional) For a lighter version, brush the rolled taquitos with a little oil and bake them in a hot oven (about 220°C / 425°F) for 15–20 minutes, turning once. You’ll still get a good crunch without deep-frying.
8. Make-ahead friendly Chicken Taquitos can be rolled and refrigerated (covered) for several hours before frying. Great for prepping in advance of a gathering or busy evening.
9. Use leftovers creatively Don’t just limit yourself to fresh chicken – roast leftovers, pulled rotisserie chicken, or even turkey work brilliantly. Just make sure the filling isn’t too wet, or they may turn soggy.
10. Serve with fresh dips A variety of dips really elevates chicken taquitos. Try creamy guacamole, zesty sour cream with lime, or smoky chipotle salsa. A few lime wedges on the side also brighten the dish nicely.
2. Don’t overfill them Use about 2 tablespoons of filling per tortilla. Too much filling makes them hard to roll and more likely to burst open during cooking. A little goes a long way – especially when paired with dips.
3. Secure with toothpicks if needed If your chicken taquitos unroll in the pan, secure them with a toothpick before frying. Just remember to remove them before serving! Alternatively, place them seam-side down in the oil first – the heat will help seal the edge quickly.
4. Use the right oil temperature Make sure the oil is hot enough (around 180°C / 350°F) before frying. If it’s too cool, the chicken taquitos will absorb oil and become greasy rather than crisp. If it’s too hot, they’ll brown too fast and not cook evenly. A test with a small piece of tortilla should sizzle gently.
5. Don’t overcrowd the pan Fry in batches to avoid dropping the oil temperature. Overcrowding can lead to soggy or unevenly cooked chicken taquitos. A few at a time is better – it’s worth the patience.
6. Drain properly After frying, place the chicken taquitos on a wire rack or a plate lined with paper towels to remove excess oil. This keeps them crisp and stops them from going soggy at the bottom.
7. Bake instead of frying (optional) For a lighter version, brush the rolled taquitos with a little oil and bake them in a hot oven (about 220°C / 425°F) for 15–20 minutes, turning once. You’ll still get a good crunch without deep-frying.
8. Make-ahead friendly Chicken Taquitos can be rolled and refrigerated (covered) for several hours before frying. Great for prepping in advance of a gathering or busy evening.
9. Use leftovers creatively Don’t just limit yourself to fresh chicken – roast leftovers, pulled rotisserie chicken, or even turkey work brilliantly. Just make sure the filling isn’t too wet, or they may turn soggy.
10. Serve with fresh dips A variety of dips really elevates chicken taquitos. Try creamy guacamole, zesty sour cream with lime, or smoky chipotle salsa. A few lime wedges on the side also brighten the dish nicely.
Nutrition
Calories: 98kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 50mg | Potassium: 79mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 115IU | Vitamin C: 0.4mg | Calcium: 57mg | Iron: 1mg
