Chicken Taquitos have become my absolute go-to for a reason – that incredible crunch, the juicy filling, and the melty cheese are just irresistible! I’ve found that these easy chicken taquitos are perfect whether I’m craving a quick weeknight dinner or need a crowd-pleasing appetizer for game day. You can achieve that amazing, crispy texture either by baking them in the oven or giving them a quick fry. Plus, the homemade sauces, like the zesty avocado-cilantro crema, really elevate these homemade chicken taquitos from good to absolutely unforgettable. Let’s get cooking!
Why You’ll Love This Chicken Taquitos Recipe
You’re going to adore these chicken taquitos for so many reasons! They deliver that ultimate crispy texture you crave, packed with incredibly juicy shredded chicken and gooey, melty cheese. I love that they’re quick enough for a weeknight dinner but also impressive enough to serve guests. You’ll get restaurant-quality flavor right in your own kitchen, and the best part is you have versatile cooking methods – bake them until golden or fry them for an extra special treat. Plus, the trio of delicious homemade sauces makes these crispy chicken taquitos truly stand out. These are easily the best chicken taquitos you’ll ever make!
Ingredients for Shredded Chicken Taquitos
Gathering the ingredients for these shredded chicken taquitos is half the fun! We’ll need components for three vibrant homemade sauces, the flavorful chicken filling, and of course, the taquitos themselves. You’ll need Mexican crema or sour cream, fresh garlic, and lime for the sauces, along with mayonnaise and chipotle peppers for a smoky kick. For the chicken, boneless, skinless thighs seasoned with cumin and garlic powder are key. For the taquito filling, we combine that juicy shredded chicken with your favorite melty cheese – I love a Mexican blend or pepper jack. Don’t forget the 16 corn tortillas and a pack of toothpicks to hold everything together while baking!
Garlic Crema Sauce Ingredients
- 1 cup Mexican crema or sour cream
- 6 cloves garlic
- 1 ½ teaspoons garlic powder
- 1 medium lime juice
- Salt to taste
Chipotle Aioli Ingredients
- ½ cup mayonnaise
- 2 chipotle peppers in adobo (adjust to spice tolerance)
- 2 teaspoons adobo sauce
- 1 medium lime juice
- 2 cloves garlic finely minced
- Pinch salt
Avocado Cilantro-Lime Crema Ingredients
- ½ ripe avocado
- ½ cup Mexican crema or sour cream
- ½ cup cilantro
- 1 small lime juice and zest
- 2 cloves garlic
- Water if needed for thinning
- Salt to taste
Chicken & Taquito Filling Ingredients
- 2 lbs boneless skinless chicken thighs (pat dry)
- 1 tablespoon neutral cooking oil
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon dried oregano
- Cooked shredded chicken (from above)
- 1 ½ cups shredded cheese (Mexican blend, pepper jack, or monterey jack cheese)
How to Make Chicken Taquitos
Let’s dive into making these amazing chicken taquitos! From whipping up vibrant sauces to getting that perfect crunch, it’s easier than you think. We’ll cover everything from preparing the chicken to assembling and cooking your baked chicken taquitos.
Making the Sauces
First, let’s get those delicious sauces ready. For the Garlic Crema, blend 1 cup Mexican crema or sour cream with 6 cloves garlic, 1 ½ teaspoons garlic powder, the juice of 1 medium lime, and salt until smooth. For the Chipotle Aioli, combine ½ cup mayonnaise, 2 chipotle peppers in adobo (or more for extra spice!), 2 teaspoons adobo sauce, the juice of 1 medium lime, 2 cloves finely minced garlic, and a pinch of salt, then blend. Finally, for the Avocado Cilantro-Lime Crema, blend ½ ripe avocado, ½ cup Mexican crema or sour cream, ½ cup cilantro, the juice and zest of 1 small lime, 2 cloves garlic, and salt. Add a little water if needed to reach your desired consistency. Chill all sauces until serving.
Preparing the Chicken Filling
Now, let’s prepare the star of our taquitos! In a large bowl, season 2 lbs boneless skinless chicken thighs with 2 teaspoons garlic powder, 2 teaspoons ground cumin, 1 teaspoon salt, 1 teaspoon pepper, and ½ teaspoon dried oregano. Heat 1 tablespoon neutral cooking oil in a cast iron skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until cooked through (internal temperature of 165°F). Transfer the chicken to a bowl, cover, and let it rest for at least 5 minutes before shredding with two forks. You’ll need about 1 ½ cups of this shredded chicken for your filling.
Assembling the Taquitos
Preheat your oven to 450°F (232°C) and line a baking sheet with foil, then spray or brush it with oil. This high heat is crucial for crispy taquitos. Wrap your 16 corn tortillas in a damp paper towel and microwave them for about 30 seconds, or until they become pliable and easy to roll. Place about 2 ounces of your shredded chicken and a small handful of 1 ½ cups shredded cheese (like Mexican blend or pepper jack) near one edge of each tortilla. Roll them up tightly, secure each one with a toothpick, and place them seam-side down on the prepared baking sheet.
Baking the Taquitos
Lightly brush or spray the tops of your assembled taquitos with oil. Bake them in the preheated oven for 18-20 minutes. Remember to flip them halfway through the baking time to ensure they get golden brown and crispy on all sides. These baked chicken taquitos will be wonderfully crunchy!
Alternative: Frying Your Taquitos
For an even crispier result, you can shallow-fry or deep-fry your taquitos. For shallow-frying, heat about ¼ inch of neutral oil in a skillet to 350–365°F (177–185°C). Fry the rolled taquitos seam-side down first for 1–2 minutes per side until golden and crisp. For deep-frying, heat 2–3 inches of oil in a Dutch oven to 350°F (177°C) and fry 3–5 taquitos at a time for 2–3 minutes total, turning once, until golden and blistered. Always drain them on a wire rack and remove toothpicks. Keep warm in a 200°F (93°C) oven between batches.
Pro Tips for the Best Crispy Chicken Taquitos
Want to guarantee your chicken taquitos are perfectly crispy every single time? I’ve learned a few tricks over the years that make all the difference. These little tips ensure you get that satisfying crunch without any sogginess, making your homemade taquitos truly restaurant-worthy!
What’s the secret to perfectly crispy Chicken Taquitos?
The key is high heat and a little oil. Whether you’re baking at 450°F or frying in hot oil, make sure your taquitos are well-oiled and flipped halfway through cooking. This ensures even browning and that irresistible crunch.
Can I make Chicken Taquitos ahead of time?
Absolutely! You can prepare the sauces and cook/shred the chicken a day or two in advance. Roll the taquitos the morning of, and then bake or fry them just before serving for the freshest, crispiest results.
How do I avoid soggy Chicken Taquitos?
Warming your tortillas properly is crucial so they don’t crack. Don’t overfill them, and ensure you’re using sufficient heat and oil during the cooking process. Baking seam-side down and flipping halfway also helps achieve that desired crispiness.
Best Ways to Serve Chicken Taquitos
Now that you’ve mastered how to make chicken taquitos, let’s talk about serving them! These versatile delights are fantastic as a crowd-pleasing chicken taquito appetizer, perfect for game days or parties. You can also easily turn them into a satisfying main course. I love serving them warm, generously drizzled with all three of those incredible homemade sauces. Don’t forget the fresh garnishes like chopped cilantro, lime wedges, and a dollop of salsa fresca (pico de gallo). For a complete meal, pair your chicken taquitos with salsa verde and sides like fluffy Mexican rice or creamy refried beans.
Nutrition Facts for Chicken Taquitos
Let’s take a look at the nutritional breakdown for these delicious chicken taquitos. This information is based on one serving, which is typically one taquito, and doesn’t include the garnishes you might add.
- Calories: 274 kcal
- Protein: 16 g
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.03 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 518 mg
- Cholesterol: 77 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Chicken Taquitos
Making these amazing chicken taquitos ahead of time or saving leftovers is totally doable! For the best results and to maintain that glorious crispiness, it’s important to store them properly. You can store the cooked taquitos and the homemade sauces separately in airtight containers in the refrigerator for up to 4 days. This makes them perfect for easy meal prep for chicken taquitos throughout the week!
When it’s time to reheat, the goal is to bring back that satisfying crunch. My favorite method is the air fryer – set it to 375°F (190°C) for about 4-6 minutes, or until they’re hot and crispy again. Alternatively, an oven works wonderfully; reheat at 400°F (200°C) for 8-10 minutes, flipping halfway. If you’re in a real pinch, you can microwave them for 45-60 seconds to warm them through, but then quickly crisp them up in a hot skillet with a little oil for a few minutes.
You can also freeze these chicken taquitos! Roll them (baked or unbaked) and freeze them on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Bake unbaked taquitos from frozen at 425°F (220°C) for 20-25 minutes, flipping once. Reheat baked leftovers at 400°F (200°C) for 12-15 minutes.
Frequently Asked Questions About Chicken Taquitos
Got questions about whipping up these delicious chicken taquitos? I’ve got you covered! Let’s tackle some common queries to ensure your homemade batch turns out perfectly.
Can I use flour tortillas for Chicken Taquitos?
While you *can* use flour tortillas, I highly recommend sticking with corn for the best results. Corn tortillas are traditional for taquitos and achieve that authentic, wonderfully crispy texture when fried or baked. Flour tortillas tend to be chewier and don’t crisp up quite the same way.
How do I make Spicy Chicken Taquitos?
Craving a kick? Easy! For spicy chicken taquitos, you can add about ¼ teaspoon of cayenne pepper directly to the chicken seasoning mix. Alternatively, amp up the heat in the sauces by adding more chipotle peppers to the aioli or a pinch of red pepper flakes to the garlic crema. Adjust to your heat preference!
Can I use Ground Chicken Taquitos instead?
You sure can! If you prefer ground chicken taquitos, simply brown 2 lbs of ground chicken in a skillet with the same seasonings (garlic powder, cumin, salt, pepper, oregano) until cooked through. Drain any excess fat, then mix with the cheese and assemble as directed. The cooking and assembly process remains very similar!
Variations of Chicken Taquitos
Once you’ve mastered the basic chicken taquitos recipe, the possibilities for delicious variations are endless! Don’t be afraid to get creative with your fillings and flavors. Try swapping the shredded chicken for seasoned ground chicken for a different texture, or mix in some finely diced jalapeños for a spicy kick. Experiment with different cheese blends like Monterey Jack with a touch of cheddar, or even pepper jack for extra heat. You can also play with the sauce profiles – a tangy salsa verde or a creamy avocado crema are always fantastic choices. And if you’re looking for a quicker, healthier way to get that crisp, consider making Air Fryer Chicken Taquitos; they turn out wonderfully golden and crunchy!
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Chicken Taquitos: Amazing 16 Crispy Bites
- Total Time: 1 hour
- Yield: 16 taquitos 1x
- Diet: Gluten Free
Description
These cheesy, crispy homemade chicken taquitos are stuffed with juicy cumin-garlic shredded chicken thighs and melty cheese. They can be oven-baked or fried and served with a trio of Mexican-style homemade sauces: garlic crema, smoky chipotle aioli, and avocado-cilantro lime crema. This recipe offers a restaurant-quality crunch without deep-frying, making it perfect for game day or casual entertaining.
Ingredients
- For the Garlic Crema Sauce: 1 cup Mexican crema or sour cream, 6 cloves garlic, 1 ½ teaspoons garlic powder, 1 medium lime juice, salt to taste
- For the Chipotle Aioli: ½ cup mayonnaise, 2 chipotle peppers in adobo (adjust to spice tolerance), 2 teaspoons adobo sauce, 1 medium lime juice, 2 cloves garlic finely minced, pinch salt
- For the Avocado Cilantro-Lime Crema: ½ ripe avocado, ½ cup Mexican crema or sour cream, ½ cup cilantro, 1 small lime juice and zest, 2 cloves garlic, Water if needed for thinning, salt to taste
- For the Chicken: 2 lbs boneless skinless chicken thighs (pat dry), 1 tablespoon neutral cooking oil, 2 teaspoons garlic powder, 2 teaspoons ground cumin, 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon dried oregano
- For the Taquito Filling: Cooked shredded chicken (from above), 1 ½ cups shredded cheese (Mexican blend, pepper jack, or monterey jack cheese)
- 16 corn tortillas
- Toothpicks to secure taquitos while baking
- Garnish: cilantro (whole leaves and/or chopped), lime wedges, salsa fresca (pico de Gallo), Cotija cheese or crumbled queso fresco
Instructions
- Prepare the Garlic Crema Sauce: In a tall container using an immersion blender (or standard blender), blend together Mexican crema (or sour cream), garlic, garlic powder, lime juice, and salt. Taste and adjust seasoning. Transfer to a bowl or squeeze bottle and refrigerate until ready to serve.
- Prepare the Chipotle Aioli: In a tall container using an immersion blender (or standard blender), blend the mayonnaise, chipotle peppers, adobo sauce, lime juice, garlic, and salt until smooth. Adjust seasoning to taste. Transfer to a bowl or squeeze bottle and refrigerate until ready to serve.
- Prepare the Avocado Cilantro-Lime Crema: In a tall container using an immersion blender (or standard blender), blend the avocado, Mexican crema, cilantro, lime juice, lime zest, garlic, and salt. If needed, add water gradually to thin to desired consistency. Taste and adjust seasoning. Transfer to a bowl or squeeze bottle and refrigerate until ready to serve.
- Cook the Chicken: In a large bowl, season the chicken thighs evenly with garlic powder, cumin, oregano, salt, and pepper until the chicken is fully coated. Heat the oil in a cast iron skillet over medium-high heat. Add the chicken in a single layer (in batches if needed). Sear for 4-5 minutes per side, or until fully cooked through to an internal temperature of 165 degrees. Transfer to a bowl, cover with plastic wrap, and let rest for at least 5 minutes before shredding with two forks.
- Assemble the Taquitos: Preheat the oven to 450°F. Line a baking sheet with foil and spray or brush with oil. Wrap tortillas in a damp paper towel and microwave for 30 seconds or until pliable. Place about 2 ounces of shredded chicken and a small handful of shredded cheese near one edge of each tortilla. Roll tightly, secure with a toothpick, and place seam-side down on the baking sheet.
- Bake Chicken Taquitos: Lightly brush or spray the tops of the taquitos with oil and bake for 18-20 minutes, flipping halfway, until golden and crispy.
- Serve: Remove the toothpicks and serve the taquitos warm, drizzled with all three sauces. Garnish with cilantro, lime wedges, salsa, and top with Cotija or queso fresco. You can also serve the taquitos with some classic sides such as Mexican rice, black or refried beans, or cabbage slaw.
- Alternative Cooking Methods (Frying):
- Shallow-fry: Fill and roll as directed, securing each taquito with a toothpick. Heat ~¼ inch neutral oil in a wide skillet to 350–365°F (a tortilla scrap should sizzle). Fry taquitos seam-side down in batches 1–2 minutes per side until golden and crisp, adjusting heat to maintain temp. Transfer to a wire rack to drain, pull the toothpicks, and keep warm in a 200°F oven. If they want to unroll, keep the seam side down a bit longer before turning.
- Deep-fry: In a Dutch oven, heat 2–3 inches of neutral oil to 350°F. Fry 3–5 taquitos at a time for 2–3 minutes total, turning once, until uniformly golden and blistered. Drain on a rack, remove toothpicks, and hold in a 200°F oven between batches. Lightly salt while hot, and serve with garlic crema, chipotle aioli, and avocado–cilantro–lime crema.
Notes
- Warm tortillas before using to prevent cracking. Microwave 6-8 at a time in a damp paper towel, keeping them covered.
- Rest cooked chicken for 5 minutes before shredding for a moist filling and to ensure crisp taquito shells.
- Do not overfill tortillas (about 2 oz chicken and a small handful of cheese per taquito) to prevent blow-outs.
- High-heat baking (450°F) with oil helps achieve a fried look. Flip halfway for even color.
- Use neutral cooking oil on the baking sheet and taquitos for crisping.
- Baking seam-side down and flipping ensures they stay rolled and brown evenly. Minor cracking is normal.
- For less cracking, wrap taquitos tightly in oiled foil before baking, increasing bake time.
- Nutritional information excludes garnishes.
- Storage: Refrigerate cooked taquitos and sauces separately for up to 4 days.
- Reheating: Air fryer 375°F for 4-6 min or oven 400°F for 8-10 min until crisp. Microwave for 45-60 sec, then re-crisp in a hot skillet for 2-3 min.
- Freezing (unbaked or baked): Freeze rolled taquitos on a sheet tray until firm, then bag for up to 2 months. Bake from frozen at 425°F for 20-25 min, flipping once. Baked leftovers reheat at 400°F for 12-15 min.
- Make-ahead: Cook and shred chicken and blend sauces 1-2 days ahead. Roll taquitos the morning of and bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking or Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 274 kcal
- Sugar: 2 g
- Sodium: 518 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.03 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 77 mg
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