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Chicken Taquitos Recipe

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4.3 from 43 reviews

Delicious and crispy chicken taquitos made with shredded chicken, spices, and cheese, wrapped in warm tortillas. These taquitos can be baked, pan-fried, or air-fried to a perfect golden brown and served with your favorite toppings like Greek yogurt, guacamole, and fresh tomatoes for a flavorful Mexican-inspired snack or meal.

Ingredients

Filling

  • 2 cups cooked, shredded chicken breast
  • ⅓ cup salsa (chunky style recommended)
  • ⅓ cup plain nonfat Greek yogurt
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 1 cup freshly shredded Monterey Jack, cheddar, or Mexican blend cheese

Assembly

  • 6 6-inch flour or corn tortillas
  • Olive oil spray (or nonstick cooking spray, or oil if frying)

Toppings (optional)

  • Greek yogurt or sour cream (thinned with a little milk for drizzling)
  • Chopped fresh cilantro
  • Guacamole
  • Chopped diced tomatoes or additional salsa

Instructions

  1. Mix the Filling: In a medium bowl, combine the shredded chicken, salsa, Greek yogurt, kosher salt, garlic powder, ground cumin, and chili powder. Stir well to combine all ingredients evenly. Then fold in the shredded cheese until fully incorporated.
  2. Warm the Tortillas: If using corn tortillas, heat a nonstick skillet over medium heat. Warm the tortillas for 15 to 30 seconds on each side until they become soft and pliable, which makes rolling easier. Flour tortillas do not require warming.
  3. Fill and Roll: Lay one tortilla flat and place about one-sixth of the chicken mixture down the center. Roll it tightly and place seam-side down on a parchment-lined baking sheet. Secure with a toothpick if needed to keep the taquito rolled.
  4. Repeat Filling: Repeat the filling and rolling process with the remaining tortillas and chicken mixture.
  5. Bake the Taquitos: Preheat your oven to 425°F (220°C). Lightly mist the tops of the taquitos with cooking spray. Bake for 14 to 18 minutes until they are light golden all over and extra crispy at the edges.
  6. Optional Frying - Pan Fry: In a large, high-sided skillet, add about 1½ inches of peanut or similar fry oil. Heat the oil over medium-high heat until hot and sizzling. Fry taquitos in small batches, turning on all sides, for a few seconds per side until crispy and heated through. Drain on paper towels.
  7. Optional Frying - Air Fry: Preheat the air fryer to 380°F (193°C). Arrange the taquitos in a single layer, seam-side down, mist with spray oil, and air fry for 8 to 12 minutes until crisp. Avoid overlapping and cook in batches if necessary.
  8. Serve: Serve the taquitos hot topped with your choice of drizzled thinned Greek yogurt or sour cream, chopped cilantro, guacamole, and diced tomatoes or salsa.

Notes

  • Warming corn tortillas makes them easier to roll without cracking.
  • Choose baking for a healthier option or pan-fry/air-fry for extra crispiness.
  • Use toothpicks to secure rolled taquitos and prevent them from unrolling while cooking.
  • Leftover taquitos can be refrigerated and reheated in the oven or air fryer.
  • Substitute Greek yogurt with sour cream if preferred.

Find it online: https://recipethrive.com/chicken-taquitos-recipe/