Updated
These fried chicken taquitos are quick and easy to make and filled with a seasoned cream cheese and chicken mix. Every bite is super crunchy and delicious! These taquitos are the perfect appetizer to serve to friends and family.
Fried Chicken Taquitos Recipe
Taquitos are one of my favorite Mexican appetizers to serve up for game day, and they are way simpler to make than you might think. I’ve taken cream cheese, shredded cheese, cooked chicken, Rotel tomatoes, and Mexican seasonings and rolled them all up into a tortilla that’s fried to crispy perfection.
Though this recipe calls for frying the taquitos in oil, I’ve also got an air fryer taquitos version if you prefer to air fry your taquitos. I love how versatile taquitos are. When I’ve got vegetarian guests, I’ll make bean-based green chile taquitos, or if we’re in the mood for meat, beef taquitos are perfect.
This recipe makes 20 taquitos, perfect for serving lots of friends and family or having leftovers the next day.
Tips for Beginners
- Make sure your oil is hot enough. It should be around 325-350°F before adding the taquitos. This ensures they start to cook as soon as they hit the oil instead of absorbing it.
- Warm the tortillas before rolling. This keeps them soft and flexible so they don’t crack when you roll them. A quick microwave warm-up makes a big difference.
- Shred the chicken finely. Smaller pieces mix better with the creamy filling and make the taquitos easier to roll.
- Don’t overfill the tortillas. This way the filling won’t escape, and be sure to wrap them tightly.
- If you don’t have a metal rack. Lay the cooked taquitos on a paper towel to absorb the oil from frying.
Fried Chicken Taquitos Recipe
Ingredients
- 8 oz. cream cheese softened
- 2 cups Pepper Jack shredded cheese Mexican blend, or sharp cheddar also works
- 1 10 oz. can Rotel-Style tomatoes drained
- ½ tsp ground cumin
- ⅛ tsp cayenne pepper
- juice of ½ lime
- 3 cups cooked chicken rotisserie works well, shredded or small cubes
- kosher salt & freshly ground black pepper
- 20 6-inch corn tortillas
- canola or peanut oil for frying
Video
Instructions
- In a large bowl, mix cream cheese, shredded cheese, tomatoes, cumin, cayenne pepper, and lime juice. Fold in chicken and season with salt & black pepper. Refrigerate until ready to use.8 oz. cream cheese, 2 cups Pepper Jack shredded cheese, 1 10 oz. can Rotel-Style tomatoes, ½ tsp ground cumin, ⅛ tsp cayenne pepper, juice of ½ lime, kosher salt & freshly ground black pepper, 3 cups cooked chicken
- Line a large, rimmed baking sheet with foil and insert a metal rack; set near the stove.
- Heat ½-inch oil in a Dutch oven or deep skillet to 325°F-350°F.canola or peanut oil
- When the oil is almost ready, place 6 tortillas on a microwave-safe plate and cover with a clean, damp cloth. Microwave 30 seconds on HIGH, flip the stack of tortillas over, cover with the damp cloth and microwave an additional 30 seconds.20 6-inch corn tortillas
- Remove 1 tortilla (keep the remaining tortillas covered). Set the tortilla on a flat surface and place 2 tablespoons chicken/cheese filling mixture 1-inch from one edge of the tortilla. Form the filling into a tube-shape and, beginning at the edge closest to the filling, tightly roll up the tortilla.
- When the oil is ready, use tongs to set the tortilla, seam-side down, in the oil. Hold the taquito at the seam to keep the tortilla from opening up until the tortilla stays closed. Cook until golden brown on the bottom side, then flip the taquito over to fry the other side. Transfer to the prepared metal rack. Repeat the process with the remaining 5 warm tortillas.
- After the first six taquitos have been made, repeat the process of warming, filling, and frying.
- Serve with your favorite toppings, and enjoy!guacamole, salsa, lettuce, sour cream, cheese sauce, sliced black olives
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Taquitos Step by Step
Make the filling: In a large bowl, combine 8 oz. cream cheese, 2 cups shredded cheese, 1 10 oz. can Rotel-style tomatoes, ½ tsp ground cumin, ⅛ tsp cayenne pepper, and the juice of ½ lime. Fold in 3 cups of cooked chicken and season with a touch of salt and pepper. Place in the refrigerator until you are ready to assemble the taquitos.
Line a large, rimmed baking sheet with foil, then place a metal rack on top. Place the baking sheet near the stove so you can transfer the cooked taquitos to the rack to drain.
Heat the oil: Heat ½-inch oil in a Dutch oven or deep skillet to 325°F-350°F.
Prepare the tortillas: Place 6 tortillas on a microwave-safe plate, cover with a clean, damp cloth, and microwave for 30 seconds on HIGH. Flip the tortillas over, cover with the damp cloth, and microwave for an additional 30 seconds. This helps soften the tortillas so you can roll them.
Fill the tortillas: Remove 1 tortilla (keep the remaining ones covered), set it on a flat surface, and place 2 tbsp chicken/cheese filling mixture 1 inch from the edges of the tortilla. Roll into a tube shape and, beginning at the edge closest to the filling, tightly roll up the tortilla.
Fry the taquitos: When the oil is ready, use tongs to set the tortilla, seam-side down, in the oil. Hold the taquito at the seam to stop the tortilla from opening. Hold until the tortilla seals. Cook until golden brown on the bottom side, then flip over to fry the other side.
Transfer to the prepared metal rack. Repeat the process with the remaining 5 warm tortillas. After the first six have been made, repeat the process of warming, filling, and frying.
Serve: Serve with your favorite toppings, and enjoy!
How to Store
The taquitos are best filled and cooked at the same time so that the tortilla doesn’t get soggy. You can cook them the day before and store them in an airtight container. Reheat them in the oven at 425°F for 10 to 15 minutes. I wouldn’t make them any further ahead of time.
The fried taquitos can be frozen for up to 3 months and can be heated through right from frozen. Just set the frozen taquitos onto a baking sheet at 425°F for around 20 minutes. Cover them with foil for the first part of cooking so they don’t brown too quickly.
Serving Suggestions
When it comes to Mexican appetizers, I’m all about the toppings and dips, and these chicken taquitos are no different! There’s no wrong answer when it comes to dressing these up. I love serving them with creamy homemade guacamole or a batch of fresh and tangy salsa. If I’ve got the time, I’ll also prepare taco sauce for drizzling or dipping. Other toppings that I like to add to up Mexican flavor are freshly chopped cilantro and black olives.
More Mexican Inspired Recipes
- Esquites is a popular Mexican street food snack featuring creamy, flavorful street corn in a cup.
- Birria Tacos feature melt-in-your-mouth beef, drenched in Mexican flavors, mingling with melted cheese, and wrapped in a crunchy tortilla.
- Street Tacos is a versatile recipe, so I can use any filling, making them perfect for DIY taco night.
