Chicken Taquitos

These crispy, cheesy Chicken Taquitos are the ultimate comfort food crunchy on the outside with a creamy, flavorful chicken filling inside. They’re easy to make, bake, or air fry and are always a hit at family dinners, game nights, and parties.

Wrapped in corn or flour tortillas and filled with shredded chicken, cream cheese, melty cheddar, and a hint of spice, these taquitos are irresistible on their own or dipped in guacamole, salsa, or sour cream. Ready in under 30 minutes, they deliver bold flavor without the fuss.

Why You’ll Love This Chicken Taquitos

Chicken Taquitos are everything you want in a perfect bite crispy, creamy, cheesy, and packed with flavor. The combination of tangy salsa, melty cheese, and spiced chicken wrapped in a crunchy tortilla makes them irresistibly satisfying.

They’re easy to customize, great for meal prep, and just as tasty baked or air fried. Whether served as a fun party food or quick family dinner, these golden taquitos are a comfort food favorite everyone will crave again and again.

Ingredients

• 2 cups cooked shredded chicken
• 6 ounces cream cheese, softened
• ¼ cup salsa (any kind you love)
• ¼ cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup chopped baby spinach leaves
• ¼ teaspoon cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• 15–20 corn or flour tortillas

For serving:

• Guacamole
• Sour cream
• Salsa
• Hot sauce

Step-by-Step Method

Step 1: Preheat and prepare

Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with cooking spray or line it with parchment paper.

If using corn tortillas, warm them briefly in a skillet or microwave wrapped in a damp towel for about 30 seconds to make them pliable and easier to roll without cracking.

Step 2: Prepare the filling

In a large bowl, combine the shredded chicken, softened cream cheese, salsa, sour cream, cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and pepper.

Stir until everything is evenly combined and creamy. The mixture should be thick but spreadable. Taste and adjust seasoning as needed add a little more salsa for tang or chili powder for extra spice.

Step 3: Fill the tortillas

Spoon about 2 tablespoons of the chicken mixture onto the lower third of each tortilla. Gently roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet.

Continue until all the filling is used. Lightly brush each taquito with olive oil or spray with cooking spray for even crisping.

Step 4: Bake

Bake for 15–18 minutes, or until the tortillas are golden brown and crisp. If you like extra crunch, broil for 1–2 minutes at the end, watching carefully to prevent burning.

Air Fryer Method:
Preheat the air fryer to 375°F (190°C). Arrange the taquitos in a single layer and air fry for 6–7 minutes per side until golden and crispy.

Step 5: Serve

Remove from the oven and let cool for a few minutes before serving. Plate the taquitos with a variety of dipping options guacamole, sour cream, salsa, or hot sauce.

They’re perfect as an appetizer, party snack, or even a fun dinner paired with a fresh salad or cilantro-lime rice.

Expert Tips for Success

• Warm tortillas: Prevent cracking by warming corn tortillas before rolling.

• Keep it creamy: The cream cheese and sour cream balance the heat and keep the filling deliciously smooth.

• Choose your tortillas: Flour tortillas wrap easily and bake softer; corn tortillas crisp up beautifully.

• Secure your rolls: If your taquitos unroll during baking, use a toothpick or place them seam-side down closely together on the tray.

• Make it a meal: Serve alongside Mexican rice, black beans, or roasted vegetables for a hearty dinner.

Tasty Variations to Try

• Spicy taquitos: Add diced jalapeños or a spoonful of hot sauce to the filling.

• BBQ twist: Replace salsa with barbecue sauce and swap cheddar for Monterey Jack cheese.

• Veggie alternative: Omit the chicken and add black beans and corn for a vegetarian version.

• Breakfast taquitos: Fill with scrambled eggs, cheese, and cooked turkey sausage for a fun morning meal.

• Cheesy overload: Sprinkle extra shredded cheese over the top before baking for added gooey goodness.

Serving Ideas

• Appetizer platter: Serve with guacamole, salsa, and cheese dip for a crowd-pleasing spread.

• Family dinner: Pair with rice, beans, or a fresh Mexican salad for a full meal.

• Freezer-friendly lunch: Store and reheat for quick weekday meals.

• Game-day snack: Arrange with dipping sauces for easy finger food.

• Party favorite: Serve mini versions on skewers or cut in half for bite-sized appetizers.

Frequently Asked Questions

Can I make taquitos ahead of time?

Yes! You can assemble the taquitos up to 24 hours ahead, cover, and refrigerate them. Bake just before serving for the crispiest results.

Can I freeze them?

Absolutely. Arrange rolled, unbaked taquitos on a tray to freeze individually. Once solid, transfer to a freezer bag. To cook, bake from frozen at 400°F (200°C) for 20–22 minutes.

Can I reheat leftovers?

Reheat in the oven, toaster oven, or air fryer until warm and crispy. Avoid microwaving for long periods since this softens the tortillas.

What kind of chicken should I use?

Shredded rotisserie chicken is easiest, but grilled, baked, or poached chicken breast works perfectly too.

How do I keep the filling from leaking?

Don’t overfill the tortillas. Keep the mixture about 1–2 tablespoons per taquito and roll tightly.

Chicken Taquitos

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• Author: Emma Hart
• Total Time: 30
• Yield: 15–20 taquitos 1x

Print Recipe

Pin Recipe

Description

Crispy, cheesy taquitos filled with creamy, seasoned chicken, baked or air-fried until golden and crunchy. A perfect Tex-Mex comfort food ready in under 30 minutes for dinner, snacks, or entertaining.

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Ingredients

Scale 1x2x3x

• 2 cups cooked shredded chicken
• 6 oz cream cheese, softened
• ¼ cup salsa
• ¼ cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup chopped baby spinach
• ¼ tsp cumin
• ¼ tsp garlic powder
• ¼ tsp chili powder
• Salt and black pepper, to taste
• 15–20 corn or flour tortillas
• Olive oil or cooking spray

For Serving (optional):
Guacamole
Salsa
Sour cream
Hot sauce

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Instructions

1. Preheat oven to 400°F (200°C). Lightly grease or line baking sheet with parchment. Warm tortillas in microwave or skillet to soften.
2. Mix chicken, cream cheese, salsa, sour cream, cheddar, spinach, cumin, garlic powder, chili powder, salt, and pepper until creamy.
3. Spoon about 2 tbsp filling onto each tortilla. Roll tightly and place seam-side down on baking sheet. Brush with oil or spray.
4. Bake 15–18 minutes until crisp and golden. Optional: broil 1–2 minutes for extra crunch.
5. Air fryer option: Cook at 375°F (190°C) for 6–7 minutes per side until golden.
6. Cool slightly and serve with guacamole, sour cream, or salsa.

Notes

Warm tortillas before rolling to prevent cracking.

Adjust spice by adding chili powder or hot sauce as desired.

Flour tortillas remain soft; corn tortillas get crispier.

Store assembled taquitos refrigerated up to 24 hours before cooking.

Freeze unbaked taquitos up to 2 months for convenient meals.

• Prep Time: 12
• Cook Time: 18
• Category: Appetizer, Main Dish
• Method: Baking / Air Fryer
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 taquito
• Calories: 150
• Sugar: 1g
• Sodium: 210mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 35mg

Keywords: chicken taquitos, baked taquitos, creamy chicken wraps, air fryer taquitos, tex mex appetizers