Home » Recipes » Chicken Taquitos (Baked or Fried)
by Mike Hultquist · · 31 Comments · Jump to Recipe
This easy chicken taquitos recipe for softened corn tortillas stuffed with seasoned shredded chicken and melty cheese can be fried or baked. They're the perfect appetizers.
If you're looking for the perfect party food that everybody loves, look no further than Taquitos. Taquitos are simply little stuffed tacos that are made by filling softened corn tortillas, rolling them up, then either baking or frying them until they are nice and crispy. Such wonderful Mexican food.
They're always a huge hit whether I make them for a party or gathering, a game day afternoon, a holiday get together, and you know, they're always great for a personal evening snack or dinner.
Maybe that's just me! But I don't think so.
Taquitos are just crazy good because of their awesome filling, which you can control, and because of their CRUNCH factor. And, it doesn't matter whether you BAKE them or FRY them, they're crunchy either way, so the cooking method is totally up to you.
In the recipe card at the end of the post, I've included both cooking methods, with more of a discussion below. These particular homemade chicken taquitos are stuffed with shredded chicken that's been seasoned with a nice blend of spices along with cooked onion and jalapeno peppers, along with melty cheese that really satisfies. So much better than store bought.
Let's talk about how to make chicken taquitos, shall we?
Chicken Taquitos Ingredients
- Chicken. Use 1.5 pounds boneless chicken breast. You can also use chicken thighs, or a combination.
- Olive Oil. 1 tablespoon olive oil for cooking the vegetables.
- Vegetables. Use 1 medium sized onio, 1 large jalapeno pepper and 2 cloves garlic.
- Seasonings. Use 2 tablespoons taco seasoning and Salt and pepper to taste. You can use other seasonings, like chili powder, garlic powder or your favorite blend.
- Cheese. Use 1 cup shredded Cotija cheese or Monterrey Jack. This recipe will work with any melty cheese. Try them with cream cheese. Yum.
- Corn Tortillas. Use 20 corn tortillas or more as needed
- Frying Oil. 2 cups vegetable oil for frying
How to Make Chicken Taquitos - the Recipe Method
Poach the Chicken. First, cook the chicken breast by adding it to a pot. Cover it just enough with water along with a tablespoon of salt.
Bring it to a boil, then reduce heat to a simmer. Lightly poach the chicken about 20 minutes, or until it is cooked through fully.Remove from heat and set into a large bowl. Shred the chicken with forks.
Cook the Vegetables. Heat the olive oil in a pan and cook the onion and jalapeno about 5 minutes to soften.Add the garlic and cook another minute, until fragrant.
Mix the Stuffing. Add the onion, jalapeno and garlic to the chicken, along with a bit of salt and pepper. Mix it all together. Make sure the chicken is nice and shredded.
Seasonings and Cheese. Next, stir in the seasoning blend and the shredded cheese.
Stuff and Roll the Taquitos. Add a spoonful of chicken-cheese mixture to each softened tortilla and roll them up tightly.
Fasten. Fasten with toothpick to hold them together. See the NOTES section on how to best soften corn tortillas.
Also, check out the recipe video at the end of the recipe that more fully details the steps above, as well as both cooking methods.
Frying Your Chicken Taquitos - How To
Vegetable Oil. Heat the vegetable oil in a large pot until it just starts to bubble very slightly. Test by placing a piece of tortilla in the oil. It should start to sizzle lightly.
Fried Taquitos. Add the taquitos a few at a time, careful not to overcrowd them. Fry them 4-5 minutes per side, until they are golden brown.
Drain. Remove and set onto paper towels to drain.
Serve. Serve with your favorite dippers and enjoy! Try them with sour cream on the side or your favorite salsas. They're perfect rolled tacos, ready to go.
Baking Chicken Taquitos - How To
Baking Sheet. If baking, once the taquitos are rolled, place them onto lightly oiled baking sheets seam side down then spray them very lightly with cooking spray or spray oil, or just very lightly oil them.
Bake the Taquitos. Heat oven to 400 degrees F and bake them for 15-20 minutes, or until they become nice and crispy.
Serve. Serve with your favorite dippers and enjoy!
Boom! Done! Easy enough, isn't it? Making homemade taquitos is something you can do anytime. Makes 20 or more taquitos either way.
Chicken Taquitos - Frying Vs. Baking
I like to make my chicken taquitos either way, frying or baking, but you'll notice a difference in each method. Baked taquitos are a bit dryer because they do not absorb the oil from the frying process. They're also crunchy, but not quite as crispy as fried chicken taquitos.
However, fried chicken taquitos have higher calories from the frying process because of the oil, so you'll have to decide what is more important to you, crispiness vs calories.
Recipe Tips & Notes
- Corn tortillas are softened most easily in the microwave. Cover them with a damp paper towel and microwave them on high for 30-60 seconds. This will make them more pliable and will avoid cracking as you are rolling them.
- Taquitos are best served with dippers. Put out a variety, like a nice spicy habanero salsa, chipotle sauce, some sort of creamy dip. Consider Salsa Verde or Salsa Roja, two of my favorite salsas.
Flautas Vs. Taquitos
Is it a flauta? Or is it a taquito? There seems to be some confusion surrounding the actual name of the "taquito", and whether or not it is also called a "flauta". From my understanding, taquitos are make with corn tortillas and are made to be smaller, more bite sized.
Flautas, on the other hand, means "flutes", and are made with either flour tortillas or corn tortillas and are often made larger as part of the main course, though not always.
Some places still use the terms interchangeably, so you'll find differences from region to region, particularly in the southern U.S., where flautas and taquitos are the same thing.
Storage & Leftovers
Storing yourChicken Taquitos in anairtight containerin the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate them promptly.
Can You Freeze Chicken Taquitos?
Yes! You can make them ahead, then freeze them for serving later. Just take them out, warm them in the oven, or microwave them about a minute or 2 until properly warmed.
Try Some of My Other Popular Recipes
- Chicken Enchiladas Verdes
- Chicken Enchiladas Rojas
- Chilaquiles Rojos
- Red Enchilada Sauce
- Mexican Picadillo
- Slow Cooker Pork Carnitas
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken Taquitos Recipe
This easy chicken taquitos recipe for softened corn tortillas stuffed with seasoned shredded chicken and melty cheese can be fried or baked. They're the perfect appetizers.
Course: Appetizer
Cuisine: American, Mexican
Keyword: chicken, tacos
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Calories: 121kcal
Author: Mike Hultquist
Servings: 20 taquitos
Tap or hover to scale
4.93 from 14 votes
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Ingredients
- 1.5 pounds chicken breast boneless
- 1 tablespoon olive oil
- 1 medium sized onion chopped
- 1 large jalapeno pepper chopped
- 2 cloves garlic chopped
- 2 tablespoons taco seasoning use your favorite blend
- Salt and pepper as needed
- 1 cup shredded Cotija cheese or use Monterrey Jack
- 20 corn tortillas or more as needed, softened
- 2 cups vegetable oil for frying
Instructions
Add the chicken breast to a pot and cover it just enough with water along with a tablespoon of salt.
Bring it to a boil, then reduce heat to a simmer. Lightly poach the chicken about 20 minutes, or until it is cooked through fully.
Remove from heat and set into a large bowl. Shred the chicken with forks.
Heat the olive oil in a pan and cook the onion and jalapeno about 5 minutes to soften.
Add the garlic and cook another minute, until fragrant.
Add the onion, jalapeno and garlic to the chicken, along with a bit of salt and pepper, taco seasoning and the shredded cheese. Mix it all together.
Add a spoonful of chicken-cheese mixture to each softened tortilla and roll them up tightly. Fasten with toothpick to hold them together. See the NOTES section on how to best soften corn tortillas.
FOR FRYING YOUR TAQUITOS
Heat the vegetable oil in a large pot until it just starts to bubble very slightly. Test by placing a piece of tortilla in the oil. It should start to sizzle lightly.
Add the taquitos a few at a time, careful not to overcrowd them. Fry them 4-5 minutes per side, until they are golden.
Remove and set onto paper towels to drain.
Serve with your favorite dippers and enjoy!
FOR BAKING YOUR TAQUITOS
If baking, once the taquitos are rolled, place them onto lightly oiled baking sheets then spray them very lightly with spray oil.
Heat oven to 400 degrees F and bake them for 20 minutes, or until they become nice and crispy.
Serve with your favorite dippers and enjoy!
Video
Notes
Makes 20 or more taquitos.
Corn tortillas are softened most easily in the microwave. Cover them with a damp paper towel and microwave them on high for 30-60 seconds. This will make them more pliable and will avoid cracking.
Nutrition Information
Calories: 121kcalCarbohydrates: 11gProtein: 8gFat: 4gSaturated Fat: 2gCholesterol: 21mgSodium: 71mgPotassium: 174mgFiber: 1gVitamin A: 40IUVitamin C: 1.5mgCalcium: 23mgIron: 0.5mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 11/2/20 to include new information. It was originally published on 12/14/18.
Reader Interactions
Comments
Boo says
Made and took these tasty babies to a backyard Birthday Party-WAS a BIG HIT. Easy, fairly quick to make, but packs so much flavor, of course, I used your homemade taco seasoning your homemade salsa verde, I still use Sweet Vidalia Onion. Can always count on your real deal recipes. By the way, did you know when you make your own homemade tortillas, they are soft and pliable, but I have noticed the store brought ones turn out kinda hard/stiff, they "taste" different, even the flour tortillas. It's well worth it to me to make them homemade. Thanks Mike for the full explanations, tips, variations, they help immensely.Reply
Mike Hultquist says
Thanks, Boo! I appreciate it. I know, homemade tortillas are the best. It's hard to find really good ones in the stores sometimes.
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Sharon S. says
I made these tonight using leftover chicken from a rotisserie chicken breast. The flavoring and spices were wonderful. I substituted 4 cheese Mexican shredded cheese as that’s what I had on hand.
Using the tip for softening the corn tortillas, I microwaved for 30 seconds at which time they were very pliable to roll into taquitos. Then fried in my properly preheated Fry Daddy and cooked until golden brown.
I was disappointed as they were not as crispy as I would have liked, rather were more chewy.
Can anyone offer a suggestion as to what went wrong?Reply
Mike Hultquist says
Sharon, sorry to hear. It could be for a few possible reasons. It might be that they didn't fry long enough and needed a bit more time, or the temp needs to be a bit higher. Elevation could be a factor. They also need to drain properly on paper towels or on a wire rack. I hope this helps for the next time.
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Becky says
Mike, once again a wonderful recipe. Thank you. I made this for dinner tonight and my hubs and I both loved it! I used leftover grilled chicken and it worked perfectly. Crispy and so yummy. Thank you for all of your great recipes!Reply
Mike Hultquist says
Thanks, Becky!
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Alexandria says
Just made this recipe and it was phenomenal!! Thank you.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Alexandria! Glad you enjoyed it!
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Jérémie says
That is what I like and what I need! Gorgeous food! I used homemade tortillas, maybe a little too thick for the recipe, too bad- I still have to improve on this point.Reply
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed them, Jérémie!!
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Candie says
My Mom used to make something really similar to this, but only because I refused to eat meat, which I still rarely eat.
After dipping her corn tortillas in hot oil, she'd either fill them with some refried beans with cojita cheese sprinkled on top of the beans, or use whole, roasted green chiles (like Hatch) with some queso fresco inside. They were then deep fried, and were great.As for flautas, we never made them with flour tortillas, just 2 overlapping corn tortillas with the green chile/cheese rolled tightly so it resembled a flute.
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Michael Hultquist - Chili Pepper Madness says
Wonderful! Thanks, Candie! I love it.
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Teresa says
Will these flavors go with shredded pork, also?
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Michael Hultquist - Chili Pepper Madness says
Teresa, absolutely. Quite delicious, actually!!
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Ruth says
What a wonderful surprise this recipe was! We had a few corn tortillas that I didn’t know what to do with. I found this and we were both delighted! Thank you for sharing.
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Michael Hultquist - Chili Pepper Madness says
Thanks, Ruth! I'm glad you enjoyed them! Happy to surprise! Take care...
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Stephanie Charles says
Do you have, or can you suggest, a recipe for the green avocado sauce served at taco stands with the taquitos? It's not salsa verde, it's something else. It also used to come with the box of frozen taquitos you would buy at the supermarket, but is no longer included. I love that stuff. Thanks.Reply
Michael Hultquist - Chili Pepper Madness says
Stephanie, you can try this Avocado-Salsa Verde Recipe (https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/avocado-tomatillo-salsa-verde-mexican-green-table-sauce/), or maybe try this Creamy Jalapeno Sauce recipe, which does not use avocado, but it is SO good - https://www.chilipeppermadness.com/recipes/creamy-jalapeno-sauce/.
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Elaine Benoit says
When I see taquitos, I always think of my best friend who used to eat them all the time. She got me addicted but I've never made them at home! Your chicken taquitos look so perfectly crispy and delicious!Reply
Michael Hultquist - Chili Pepper Madness says
They are quite addictive!
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Rebecca says
I want these right now! they look so easy & comfortingReply
Michael Hultquist - Chili Pepper Madness says
Thanks, Rebecca. On the way!
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Lisa | Garlic & Zest says
I've never made taquitos myself before, but the recipe looks pretty straightforward. I think I could do this for game day for my husband. I know he'd love it. Thanks for the snacking inspiration!Reply
Michael Hultquist - Chili Pepper Madness says
Of course! They are perfect for game day.
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Lauren @ A Nerd Cooks says
Taquitos may be a perfect food. There, I said it. I love that your recipe includes instructions for baking AND frying, too!Reply
Michael Hultquist - Chili Pepper Madness says
Yes! I agree, Lauren. 100%.
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Jessica Formicola says
My family loves taquitos! I can't wait to try this recipe!Reply
Michael Hultquist - Chili Pepper Madness says
Excellent!
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Natasha says
These look so easy... and sooo tasty!!Reply
Jeremie says
Hmmmm that’s look just delicious, Mike! Thanks!Reply
Michael Hultquist - Chili Pepper Madness says
I appreciate it, Jeremie!
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