Easy homemade Chicken Taquitos made with shredded chicken, cheddar cheese, and a creamy salsa blend rolled in tortillas and baked or fried until crispy.
I like to serve chicken taquitos with authentic Mexican Rice, refried beans, or simply with veggies and dip. Don’t miss all our favorite Mexican recipes.
There are so many things to love about chicken taquitos, but the fact that they’re popular with all ages, can be made ahead or even frozen, and are ready in 30 minutes is all the convincing I need to make these regularly!
To make ahead: Make the filling up to 1 day in advance and store in the refrigerator. Roll in tortillas before baking.
To freeze: Taquitos make a great freezer meal. Make the filling as instructed and roll up in tortillas. Place in a freezer ziplock bag and freeze for up to 3 months. Remove from freezer and place them on a lined or greased baking sheet. Cover with tinfoil and bake at 350 degrees for about 20 minutes. Uncover and bake for an additional 15-20 minutes or until warmed through and crisp on the outside.
2 cups cooked shredded chicken (I use rotisserie)
6 ounces cream cheese , softened
1/4 cup salsa , your favorite kind
1/4 cup sour cream
1 cup shredded cheddar cheese
1 cup baby spinach leaves , chopped
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
salt and freshly ground black pepper for taste
15-20 corn or flour tortillas
guacamole, sour cream, salsa, hot sauce
Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 – 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
Fried Taquitos: Add about 1 ½ inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
Serve taquitos with guacamole, salsa and sour cream.