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Four crispy chicken taquitos on a gray plate, garnished with cilantro, served with a bowl of salsa.

Chicken Taquitos

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Crispy on the outside, creamy and cheesy on the inside, these chicken taquitos are a crowd-pleaser! Oven, stovetop, and air fryer options.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 6 taquitos
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Ingredients
  

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

For serving (optional):

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

Instructions
 

  • In a medium bowl, stir together the shredded chicken, salsa, Greek yogurt, salt, garlic powder, cumin, and chili powder. Fold in the shredded cheese.
    A wooden bowl with shredded chicken sauce, and seasonings being mixed with a wooden spoon.
  • If using corn tortillas, heat a nonstick skillet over medium. Warm the tortillas on each side for 15 to 30 until they are soft and pliable (you do not need to heat flour tortillas).
  • Working with one tortilla at a time, place about one-sixth of the mixture down the center of a tortilla. Roll tightly and place seam-side down on a parchment-lined baking sheet. Secure with a toothpick if needed.
    A corn tortilla with shredded chicken filling sits on a baking tray beside two rolled, filled tortillas.
  • Repeat with remaining tortillas and filling.
  • TO BAKE: Preheat oven to 425°F. Lightly mist the tops of the taquitos with cooking spray. Bake for 14 to 18 minutes, until light golden all over and extra crispy at the edges.
    Six baked chicken taquitos filled with orange-colored filling on a worn, dark baking sheet.
  • TO PAN FRY: To a large, high-sided skillet, add about 1 ½ inches of peanut oil or similar fry oil to a large skillet. Heat over medium-high. Once the oil is hot (if you drop a piece of tortilla into the oil, it should sizzle immediately), carefully fry the taquitos in small batches (if you crowd the pan, the oil temperature will drop and the taquitos won't crisp properly). Fry on all sides for a few seconds per side until they are hot and crispy all over. Let dry on a paper towel-lined plate.
  • TO AIR FRY: Preheat air fryer to 380°F. Arrange taquitos in a single layer in the basket seam-side down, mist with spray, and cook for 8 to 12 minutes, until crisp. Do not overlap and work in batches if necessary.
  • Serve hot with desired toppings.

Notes

  • TO STORE: Transfer the chicken taquitos to an airtight container and refrigerate for up to 4 days.
  • TO REHEAT: Warm in a 400ºF oven or a 350ºF air fryer until the filling is heated through. The microwave works, but the outside won’t be as crispy.
  • TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months.

Nutrition

Serving: 1taquitoCalories: 253kcalCarbohydrates: 17gProtein: 20gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 52mgPotassium: 225mgFiber: 1gSugar: 2gVitamin A: 335IUVitamin C: 0.3mgCalcium: 209mgIron: 2mg
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