taquitos recipe

Easy homemade Chicken Taquitos made with shredded chicken, cheddar cheese, and a creamy salsa blend rolled in tortillas and baked or fried until crispy. 

Chicken Taquitos

chicken ((I use rotisserie))

cream cheese (, softened)

salsa (, your favorite kind)

sour cream

cheddar cheese

baby spinach leaves (, chopped)

cumin

garlic powder

chili powder

salt and black pepper (for taste)

15-20 corn or flour tortillas

guacamole, sour cream, salsa, hot sauce

Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.

For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.

Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.

Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.

Fried Taquitos: Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.

Serve taquitos with guacamole, salsa and sour cream.

https://content.jwplatform.com/videos/RAYoZmQC.mp4

Easy homemade Chicken tortillas made with shredded chicken, cheese, and a creamy salsa blend, melted together inside a baked or fried tortilla.

This easy taquitos recipe is a fun appetizer or dinner! Serve it with guacamole, salsa, and sour cream or yogurt to take it over the top.

Homemade Taquitos

(20-ounce) can Jackfruit (cored and shredded)

olive oil

garlic

coriander

cayenne pepper

sea salt

black pepper

green chiles, drained

flour

refried beans

jack cheese

scallions

Extra-virgin olive oil cooking spray

Toppings

Preheat the oven to 400°F and line a baking sheet with parchment paper.

On the baking sheet, toss the shredded jackfruit with the olive oil, garlic, cumin, coriander, cayenne, salt and several grinds of pepper. Add the green chiles and toss again. Spread in a thin layer on the baking sheet. Bake for 15 to 18 minutes or until the jackfruit is lightly golden brown. Remove from the pan.

Line the baking sheet with a new sheet of parchment paper and warm the tortillas until they’re pliable, 3 to 5 minutes. Spread a strip of refried beans near the left edge of the tortilla. Add some of the jackfruit mixture and a sprinkle of cheese and scallions. Don’t overstuff. Tuck and roll into thin taquitos and carefully transfer each to the baking sheet. If necessary, you can use toothpicks to hold them in place.

Spray very generously with olive oil cooking spray and bake 20 minutes or until golden brown and crispy around the edges.

Top with desired toppings.

https://www.youtube.com/watch?v=YndBs3UQ0UU

A delicious baked taquito with a cream cheese chicken inside that the entire family will love!

Baked Cream Cheese Chicken Taquitos

chicken (cooked and shredded)

cream cheese

salsa

salt

Tablespoon green onion (finely chopped)

Tablespoons Cilantro (finely chopped)

Lime

Colby Jack Cheese

flour tortillas

Preheat oven to 425 and prepare a baking sheet by lining it with foil and spraying it with cooking spray. Set aside.

Soften the cream cheese in the microwave for about 15-20 seconds. In a mixing bowl, combine cream cheese, salsa, cumin, chili powder, garlic powder, lime juice, and salt. Add in the shredded chicken, colby jack cheese, green onions, and cilantro. Stir until combined well.

Add about 3 Tablespoons of the chicken mixture about 1 inch from the edge of the flour tortilla. Roll it up and place it seam side down on the baking sheet. Repeat with each one and place about 1 inch apart not touching each other on baking sheet.

Bake for 15-20 minutes or until the tortilla is lightly browning around the edges. Serve with sour cream, ranch, or your favorite sauce!

These Homemade Baked Chicken Taquitos rival anything you’ll buy at the store. Super easy, flavorful, and freeze beautifully so you can make extra and have a meal for later!

Baked Chicken Taquitos

cream cheese, softened

salsa (red

lime juice

onion powder

garlic,

cilantro

scallions,

chicken

pepperjack cheese

flour tortillas ((see note below for corn tortillas))

cooking spray

kosher salt

Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.

In a large bowl, mix together the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until well combine and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).

Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.

Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)

Bake for 15-20 minutes or until crisp and golden.

Serve with salsa, sour cream, or guacamole.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1546876948/tbvefa16fnvymcbmkl0f.mp4

These homemade Baked Chicken Taquitos rival anything you’ll buy at the store. Super easy, flavorful, and freeze beautifully so you can make extra and have a meal for later!

Switch up Taco Tuesday with oil-free, crunchy vegan taquitos. With various filling choices, tortilla choices, and even two cooking options, this vegan taquito recipe is fabulous, especially for the kids.

Vegan Taquitos

Brown lentils (rinsed and picked over)

diced White Onion (diced)

Garlic

Jalapeño de-seeded (diced)

Rotel Fire Roasted Tomatoes with Green Chilies

Organic Vegetable Broth

Vegan Taco Seasoning

Chilii powder (sprinkled)

Jalapeños (de-seeded and sliced)

Salsa of choice or hot sauce

Vegan sour cream

Mushroom Chorizo Filling

Potato Taco Filling

Cauliflower Filling

Walnut Taco Filling

Tempeh Taco Filling

Corn tortillas need to be heated in a skillet or microwave to soften them before rolling the taquitos.

Flour tortillas do not need to be heated.

Tortillas

Sauté the onion in a medium-sized saute pan with garlic and jalapeno.

You do not need oil.

The vegetables sweat and produce moisture.

You can always splash with vegetable broth, but don&#39;t waste the fat and calories on oil.

When the onions begin to be translucent, add the lentils and 3 cups of vegetable broth, 1 can of tomatoes, and the seasoning packages, stir, and bring to a boil.

Once boiling, turn the heat down to low and cook, covered for 30 minutes.

After 30 minutes, remove the top of the saute pan, and stir the contents.

Add the next can of tomatoes.

Continue to cook on low, stirring often.

Use the remaining vegetable broth if the mixture appears dry.

The goal is for it to have a thick consistency.

Allow cooling completely before rolling taquitos.

Lentil Taco Meat (or choose one of the other filling options)

Place each tortilla (corn or flour on a flat surface.

Add a small amount of taco filling on one side of the tortilla (about 4 Tablespoons) and tightly roll each tortilla.

Brush each taquito with lime juice and sprinkle with chili powder.

Choose your cooking method: air-frying or baking.

Rolling and cooking the taquitos

Set as many taquitos (fold down) in the base of the air-fryer.

Cook at 400 degrees for 7-10 minutes until crispy.

Remove from the air-fryer and cover to keep warm while the other taquitos cook.

Air Frying

Preheat the oven to 400 degrees

Place a silicone baking mat or parchment paper on a baking sheet.

Lay each taquito fold it down on the baking sheet.

Cook for 20 minutes until crispy.

Baking

These were so good!  I made them exactly as written.  My corn tortillas did break after I rolled them, so I obviously didn't wet them enough, but I'm going to try again.  They still cooked up crispy in the oven, just not pretty.  They do crisp up even more when left to rest for about 4-5 minutes before eating.  Served with cashew sour cream and salsa Verde.  Making them again tomorrow as I have filling left and I want to get my roll down.  Thanks!

Used your amazing recipe (cut in half) with my cup of leftover cooked lentils to make two giant taquitos for us today. Simply started with the onion, jalapeno and garlic, added the cooked lentils and fresh chopped tomatoes with some spices. Absolutely perfect!!!

Homemade Mexican Taquitos are crunchy on the outside with a tender shredded chicken and cheese filling - you’ll love making and eating these chicken taquitos! They also keep well in the fridge and freezer, which is perfect for meal prep. They re-crisp beautifully so you can make them ahead for the perfect Super Bowl or game day party appetizer.Makes 14-16 Taquitos, depending on how you fill them.

chicken (light or dark meat chicken)

oz cream cheese (diced)

Mexican shredded cheese (or Colby Jack cheese)

tsp taco seasoning (to taste)

salsa verde (or green enchilada sauce)

corn tortillas

neutral high-heat cooking oil (for frying)

Make the filling - In a large mixing bowl, add rotisserie chicken, diced cream cheese, shredded cheese, salsa verde, and taco seasoning.

Warm the tortillas - Corn tortillas must be warmed before rolling, so they don’t crack. Set a medium skillet over medium heat and warm the tortillas one at a time. Don’t brown them, just warm them for 15-30 seconds per side, or until they are pliable and easily rolled up. I do them one at a time and add the next one while I&#39;m rolling up a taquito to keep the assembly line moving. You can also stack warmed tortillas in a kitchen towel to keep them soft and pliable.

Assemble - Spread 3 Tbsp of chicken mixture onto each tortilla and spread it out in the center. Avoid having it hang over the side, or the filling will fall out while frying. Roll the tortilla over the filling.

Heat the oil - Fill a saucepan or heavy skillet with ½ inch of oil and heat over medium heat to 350 degrees F on a thermometer. The taquitos should sizzle when placed in oil.

Fry taquitos - Place filled tortillas seam-side down first, using tongs to initially hold them down in hot oil so they don’t roll and open up. Once they are steady, add more to the pan. Fry 3-4 at a time until golden brown, then flip and fry the other side, about 2-3 minutes per side. The oil only needs to come about halfway up the taquitos while frying. Transfer to a paper towel-lined plate to drain, then serve warm with your desired toppings.

Natasha, this recipe was delightful. Our children thoroughly enjoyed it, and my husband has requested it for tomorrow's lunch. Thank you for sharing your excellent recipes with us.

Sincerely,
Rita.

Absolutely wonderful!! I made 4 just as the recipe states and then I added chipotle powder to the rest of the chicken mixture because my bunch likes some spice. Oh my 🤤 The chipotle added a wonderful flavor. Next time I will try the medium salsa verda instead of mild as well. My husband tried them and said, “I’m normally not a taquito fan but those are really good!” 

Natasha’s egg rolls are really good as well!! Give them both a try!

Even better than my favorite Mexican restaurant!  Thank you for another great recipe!  Your shrimp tacos are also amazing!

Delicious. I shredded the chicken breasts in the stand mixer then tossed everything in there to mix, easy peasy. Warming tortillas, rolling and frying in batches made this take much longer than 30 minutes, but all your 30 min meals take me at least an hour, so I wasn't bothered. It's worth it. Also, I got 24 total. Two more dinners ready to go!

https://www.youtube.com/watch?v=AlW4xz5IhmE

I will teach you how to make crispy chicken taquitos with a creamy, cheesy filling using simple ingredients you probably already have.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️
TAQUITOS INGREDIENTS:
▶ Shredded rotisserie chicken
▶ 8 oz cream cheese
▶ 1 bag Tillamook Mexican blend
▶ 1–2 tsp taco seasoning
▶ ½ can salsa verde or green enchilada sauce
▶ Corn tortillas
▶ Light olive oil (for frying)

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/taquitos/

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⏱️TIMESTAMPS⏱️
00:00 – Intro & What We’re Making
00:35 – Mixing the Chicken Filling
01:20 – Softening the Corn Tortillas
01:25 – Filling & Rolling the Taquitos
02:00 – Frying Until Golden & Crisp
02:45 – Finished Taquitos & Serving Ideas

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The Chicken Taquitos My Family Asks for on Repeat

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Chicken Taquitos

Homemade Taquitos

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The most viewed taquitos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine