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Crispy Chicken Taquitos

Homemade crispy chicken taquitos made with seasoned shredded chicken, cream cheese, and spices wrapped in corn tortillas for a deliciously satisfying snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 3 cups cooked shredded chicken rotisserie chicken is the quickest option
  • 4 oz full-fat cream cheese softened to room temperature
  • 1/2 cup shredded Monterey Jack or pepper jack cheese
  • 1/4 cup sour cream
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional — adjust to heat preference
  • 1/2 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 3 tablespoons fresh cilantro finely chopped (optional)
For the Taquitos
  • Cooking spray or 2–3 tablespoons of oil for the baked version or 1/2 cup neutral oil for shallow frying
For Serving
  • Guacamole
  • Sour cream
  • Salsa
  • Fresh cilantro
  • Lime wedges

Method
 

Make the Chicken Filling
  1. Place the softened cream cheese in a large mixing bowl and stir vigorously until smooth and spreadable.
  2. Add the sour cream, shredded Monterey Jack cheese, cumin, chili powder, garlic powder, onion powder, smoked paprika, cayenne if using, and salt. Stir until fully combined.
  3. Add the shredded chicken and fresh lime juice to the cream cheese mixture. Fold together until the filling is thick and well combined.
  4. Taste and adjust seasoning if necessary, then fold in fresh cilantro if using.
Warm the Tortillas and Roll the Taquitos
  1. Warm tortillas in a skillet or microwave until pliable.
  2. Place one tortilla flat, spoon about 2 tablespoons of chicken filling on the lower third, and roll tightly, seam-side down.
  3. Repeat until all taquitos are rolled and keep them seam-side down on the baking sheet.
Cook the Taquitos
  1. For baking: Preheat oven to 425°F. Spray taquitos with cooking spray and bake for 18-20 minutes, turning halfway.
  2. For frying: Heat oil in a skillet and fry taquitos in batches until golden brown, about 1.5-2 minutes per side.
  3. Serve immediately with dipping sauces.

Notes

Store cooked taquitos in the refrigerator for up to 4 days, freeze uncooked or cooked taquitos for later. Reheat in the oven or air fryer for crispy results.