Taquitos are a perfect snack: a savory cheesy filling wrapped in a crispy shell. But they’re not just for the taqueria—they’re a delicious snack or meal to make at home as well. What’s more, you don’t even need to fry anything for these Test Kitchen-approved chicken taquitos. Just bake and enjoy!
Key Ingredients
Here are the key ingredients for these tasty snacks.
Cooked chicken: This recipe is made even simpler by using cooked chicken. Buy a rotisserie chicken from your local grocery, or use your leftovers from earlier in the week.
Monterey Jack cheese: This is my personal favorite cheese to use for taquitos, though the pre-shredded Mexican blend also works well.
Green chiles: Green chiles are beloved for a reason—so don’t skip out on this key ingredient! Buy a jar from the store to have on hand for anything from egg bake to taco night.
Corn tortillas: 6-inch corn tortillas work best for taquitos. Warm them up ahead of time to prevent cracking when you roll them up.
Chicken Taquitos Recipe
Ingredients
1 medium onion, finely chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
1 can (4 ounces) chopped green chiles
12 corn tortillas (6 inches), warmed
Optional: Lettuce, sour cream, guacamole and salsa
Directions
Step 1: Make filling
Preheat the oven to 400°F. In a large skillet over medium heat, warm the canola oil, then add the chopped onion. Stir for a couple of minutes until tender. Add garlic, cumin, oregano, chili powder and cayenne, and continue to cook a minute longer, letting the spices bloom.
Add the shredded chicken, cheese and chiles. Mix everything together until the cheese is almost melted.
Step 2: Fill taquitos
Set aside the chicken filling and wipe your skillet clean. Over medium heat, use a small splash of oil and heat tortillas one at a time for about 5 seconds per side.
Set up a rolling station with your warmed tortillas, filling, toothpicks and a greased baking sheet. Place 2 tablespoons of chicken filling over the lower third of each tortilla. Roll up tightly and secure with toothpicks, then place them on the baking sheet seam side down.
Step 3: Bake and serve
Bake until lightly browned, 7-9 minutes. Discard toothpicks. Serve with optional toppings: shredded lettuce, sour cream, salsa, guacamole or additional cheese.
Recipe Variations for Chicken Taquitos
If chicken isn’t your thing, try it with shredded pork or beef.
Taquitos are a great way to use leftover meat. Shred your leftover roast chicken, ribs or tender pressure-cooker beef.
Looking for a vegetarian option? Switch up the chicken for beans, roasted potatoes or vegetables.
Bake your taquitos in the air fryer for an option that’s just as crispy and tasty!
How to Store Chicken Taquitos
Store taquitos in the fridge for up to 5 days, and reheat by crisping up in the oven or toaster oven.
You can also freeze them for an easy dinner! Cook them off then let them cool down completely. Store in an air-tight ziplock bag. When you’re ready to use them, reheat directly from frozen in the oven or toaster oven.
Tips for Making Chicken Taquitos
Can you deep-fry taquitos?
You can definitely deep-fry taquitos! Preheat your oil to 375°. Fry in batches until golden brown, about 1-2 minutes, turning often. Drain them on paper towels and enjoy immediately.
How can you keep chicken taquitos from falling apart?
The best way to keep taquitos from falling apart is to warm your tortillas before rolling them. Then work with them immediately while still warm. If cold, the tortillas will likely crack when you try to roll them.
What do you serve with chicken taquitos?
Serve your taquitos with toppings like shredded lettuce, sour cream, avocado, salsa and cheese. You can also make it a full meal by serving them with refried beans and rice.
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