Crispy chicken taquitos with a flavorful cheesy filling can be baked or fried, and come together quickly for an easy weeknight meal.
This post is sponsored by Klarbrunn.
Chicken And Cheese Taquitos
Taquitos have always been one of my favorite foods. That crispy tortilla with the delicious creamy filling is just too good.
I’ve made so many variations of taquitos over the years, but these chicken taquitos might just be my favorite. They’re packed with so much flavor from salsa, fresh herbs, dried spices, cheese, and shredded chicken. If you like spicy food, feel free to add in some cayenne or some hot sauce!
Turns out, taquitos are super easy to make, and they taste even better homemade. Plus, they freeze super well, so if you’re going to make some, why not make a double batch and freeze the rest for next time? I literally always have a bag of these in my freezer.
I’ve partnered up with Klarbrunn to bring you this incredible appetizer recipe. I love their lime flavored sparkling water, and I especially love serving it with Mexican food. It’s really the perfect match! You can find out where to buy Klarbrunn here.
What Are Chicken Taquitos Made Of?
To make these rolled tacos, you’ll need some shredded chicken (rotisserie chicken works great here!), cream cheese, sour cream, salsa, fresh cilantro, green onions, garlic powder, onion powder, cheddar cheese, salt, pepper, and corn tortillas.
How To Make Baked Chicken Taquitos
Start by mixing salsa, sour cream, and cream cheese together. Then mix in the fresh herbs and the dried spices. (See the recipe card below for the full printable instructions.)
Next, mix in the shredded chicken and grated cheese.
Heat the tortillas in a dry skillet until they’re pliable, then fill them with some filling and roll them tightly.
Brush the tops of the taquitos with oil, and sprinkle them with some flaky salt.
Bake them uncovered in a preheated oven until the edges are golden brown. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
What To Serve With Chicken Taquitos
I love serving this with little dipping cups of sour cream, salsa, and fresh homemade guacamole. If you want to bulk it up and have it as a dinner, instead of an appetizer, try serving it with some Mexican rice.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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If you like this recipe, be sure to check out our entire appetizer recipes section! Some reader favorites are:
- 4 ounces cream cheese (softened, 1/2 a brick)
- 1/3 cup sour cream
- 1/3 cup salsa
- 1/4 cup diced fresh cilantro
- 1/4 cup diced green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 1/2 cups cooked shredded chicken
- 1 cup freshly shredded cheddar cheese
- Salt (to taste)
- Pepper (to taste)
- 12 (6 inch) corn tortillas
- Vegetable oil or canola oil (for frying)
- In a large mixing bowl, mix together the softened cream cheese, sour cream, and salsa. Then add in the cilantro, green onions, garlic powder, and onion powder, and stir to combine. Taste, and add salt and pepper to your preference.
- Add in the shredded chicken and cheddar cheese, and gently fold in until just combined.
- Warm the corn tortillas in a large non-stick skillet over medium-high heat. Heat on each side for 10 - 15 seconds, and then remove from the heat. They’re ready when they’re warm and pliable. Store them on a plate under a clean cloth to keep them soft.
- Place a few Tablespoons of filling in a line down the center of each tortilla, and roll the tortilla tightly around the filling. If you’re having a hard time getting the taquitos to stay rolled, you can use a toothpick to hold it together while it cooks, and then remove the toothpick before serving.
To Pan Fry:
- Add about 1/2” of oil to a large skillet, and heat over medium-high heat. Once the oil is hot, use tongs to add a taquito seam side down to the skillet (if the taquitos don’t sizzle immediately when you place them in the oil, it’s not hot enough yet). It’s best to work in small batches, with all of the taquitos lined up the same direction, so I typically fry 3 at a time. Use tongs to rotate the taquitos as they cook, until they’re golden brown on each side. Once they’re cooked, use tongs to remove them to a paper towel lined plate.
- Preheat the oven to 425 F (218 C).
- Spray the baking sheet with cooking oil (preferably a baking sheet with a cooking rack), and place the taquitos seam side down on the greased baking sheet with space between each one (so that the air has room to circulate). Spray or brush cooking oil on top of each taquito, sprinkle with flaky salt, and then bake for 15 - 20 minutes (or until the tortillas are just starting to turn golden brown at the edges).
Amount Per Serving: Calories: 174Total Fat: 9.2gCarbohydrates: 12.6gFiber: 1.5gSugar: 1.2gProtein: 10.9g
Nutrition information isn’t always accurate. Calculated assuming the taquitos were baked.
If you’re looking for a delicious appetizer recipe that everyone will love, try making these easy baked chicken taquitos! They’re also perfect for school lunches!