Name: Crispy Chicken Taquitos Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken breast; 1/3 cup chunky salsa; 1/3 cup plain nonfat Greek yogurt; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1 cup shredded Monterey Jack, cheddar, or Mexican blend cheese; 6 6-inch flour or corn tortillas; Olive oil spray or nonstick cooking spray; Greek yogurt or sour cream thinned with a little milk (for drizzling); Chopped fresh cilantro; Guacamole; Chopped diced tomatoes or additional salsa

There's something irresistibly satisfying about biting into golden, crunchy taquitos filled with tender, cheesy chicken. This Crispy Chicken Taquitos Recipe delivers that perfect contrast between a crispy shell and creamy, flavorful filling—making it a total winner for snack time or dinner.

Five golden-brown rolled tacos with a crispy texture lie on a white plate with a gray speckled pattern, sprinkled with black pepper and fresh green cilantro leaves scattered around. A small white bowl with yellow designs holds chunky red salsa topped with black pepper and cilantro, placed at the edge of the plate. The setting is on a white marbled surface with a beige cloth and more cilantro leaves in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Chicken Taquitos Recipe
Top Tip
How to Serve Crispy Chicken Taquitos Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chicken Taquitos Recipe

Why You'll Love This Recipe

I can’t get enough of how quick and flexible this Crispy Chicken Taquitos Recipe is. From my very first try, it became a go-to because it’s so approachable, yet nails that crunchy, melty combo we all crave.

Perfect Texture: Crispy on the outside with tender, cheesy chicken inside for a delightful crunch every time.
Multiple Cooking Methods: You can bake, pan-fry, or air fry these taquitos depending on your kitchen setup and dietary preferences.
Simple but Flavorful Filling: The mix of salsa, spices, and creamy Greek yogurt gives these taquitos great depth of flavor without complicated steps.
Kid and Crowd Friendly: These are always a hit whether I’m feeding my family or hosting friends—everyone loves a good crispy taquito.

A round white plate holds six golden brown crispy rolled tacos arranged in a loose circle, sprinkled with fresh green cilantro leaves. On the right side of the plate sits a small white bowl filled with bright red chunky salsa, garnished with more cilantro. A silver spoon sticks out from the salsa bowl. The plate is placed on a white marbled surface with part of a beige cloth and some fresh cilantro visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here come together to make a filling that’s rich, creamy, and lively with spices, while the tortillas provide that essential crispiness. I always recommend picking a good-quality salsa and fresh cheese for the best results.

Flat lay of shredded cooked chicken breast in a simple white ceramic bowl, chunky red salsa in a small white ceramic bowl, creamy plain nonfat Greek yogurt in a small white ceramic bowl, bright chili powder in a small white ceramic bowl, pale garlic powder in a small white ceramic bowl, warm brown ground cumin in a small white ceramic bowl, coarse kosher salt crystals in a small white ceramic bowl, a small mound of freshly shredded Monterey Jack and cheddar cheese blend, six soft and pliable 6-inch corn tortillas fanned out, a small white ceramic bowl with fresh chopped cilantro leaves, a small white ceramic bowl of smooth green guacamole, and a small white ceramic bowl of bright red chopped diced tomatoes, all arranged symmetrically with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cooked, shredded chicken breast: Lean protein that soaks up the spices and salsa beautifully.
Salsa: Chunky style adds moisture and brightness, tuning the filling with a little zing.
Plain nonfat Greek yogurt: Keeps the filling creamy without extra fat—plus it balances the spices.
Chili powder, garlic powder, ground cumin, kosher salt: These spices bring authentic Mexican-inspired warmth and depth.
Shredded cheese (Monterey Jack, cheddar, or Mexican blend): Melts perfectly inside and adds richness and gooey texture.
6-inch flour or corn tortillas: Flour are super pliable; corn tortillas add that rustic corn flavor when softened.
Olive oil spray (or nonstick cooking spray/oil): For crisping up the taquitos without sogginess.
Greek yogurt or sour cream (thinned with milk): Great for drizzling on top to add cool creaminess.
Chopped fresh cilantro, guacamole, diced tomatoes or additional salsa: Perfect fresh toppings that brighten and complement the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Crispy Chicken Taquitos Recipe is—you can easily tweak the filling spices or cheese to suit your mood or dietary needs. I often switch to a spicier salsa when I want some heat or swap in dairy-free cheese for a special diet.

Variation: Try adding some chopped jalapeños or hot sauce to the filling to kick up the spice—you’ll love the zing it adds.
Vegetarian option: Substitute shredded chicken with seasoned mashed black beans or sautéed veggies for a meatless twist.
Cheese swaps: Monterey Jack is mild and melty, but sharp cheddar or even queso fresco give different cheesy profiles.
Corn vs. flour tortillas: Corn needs warming to be pliable, flour tortillas usually don’t, so keep that in mind when rolling.

Step-by-Step: How I Make Crispy Chicken Taquitos Recipe

Step 1: Mix the flavorful filling

Start by combining shredded chicken, salsa, Greek yogurt, garlic powder, cumin, chili powder, salt, and shredded cheese in a bowl. Stir gently until everything’s evenly coated—this mixture is the heart of your taquitos! It’s okay if it looks a little chunky; you want that mix of textures and flavors.

Step 2: Soften your tortillas (if needed)

For corn tortillas, warming them in a dry skillet over medium heat for 15 to 30 seconds per side makes them pliable and less likely to tear when rolling. Flour tortillas are softer naturally, so you can skip this step or gently warm them for better flexibility.

Step 3: Roll up the taquitos tightly

Place about one-sixth of the filling down the center of a tortilla and roll it up snugly. This is the tricky part—the tighter you roll, the better they hold together and crisp up perfectly. Secure with a toothpick if needed and place seam-side down on a parchment-lined baking sheet.

Step 4: Choose your cooking method

To bake: Preheat oven to 425°F and lightly mist the taquitos with oil spray. Bake for 14 to 18 minutes until golden and crispy—perfect for a hands-off approach.
To pan-fry: Heat about 1½ inches of peanut or vegetable oil in a large skillet over medium-high heat. Fry the taquitos in batches, turning every few seconds until all sides are crispy. Drain on paper towels.
To air-fry: Preheat to 380°F. Place taquitos seam-side down without overlapping, mist with oil spray, and cook for 8 to 12 minutes until crisp.

Top Tip

After making this recipe several times, I learned a few neat tricks that really make a difference—especially if it’s your first time rolling taquitos. These tips help keep them tight and ultra-crispy without falling apart during cooking.

Warm tortillas properly: Don’t skip warming corn tortillas! It prevents cracks and tears and makes rolling much easier.
Roll tight but gentle: Tightly rolled taquitos hold the filling better, but don’t squeeze so hard that the tortilla breaks.
Use parchment paper for baking: It stops sticking and makes cleanup a breeze, plus helps keep the bottoms crisp.
Don’t overcrowd the pan: If pan-frying, give each taquito space so the oil temp stays hot and they crisp perfectly.

How to Serve Crispy Chicken Taquitos Recipe

crispy chicken taquitos - Serving Suggestion

Garnishes

I always top mine with a drizzle of lightly thinned Greek yogurt or sour cream—it adds a cool, creamy contrast to the crunch. Fresh chopped cilantro and diced tomatoes bring freshness, while a dollop of guacamole always makes the dish feel a little indulgent.

Side Dishes

I love pairing these with simple sides like Mexican rice, black beans, or a fresh corn salad. The lightness of the sides balances the richness of the taquitos so you don’t feel too heavy afterward.

Creative Ways to Present

For parties, I lay the taquitos in a colorful platter surrounded by small bowls of toppings—think salsa, guacamole, diced onions, jalapeños, and lime wedges. It turns the meal into a fun DIY taco bar experience everyone enjoys.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftover taquitos in an airtight container in the fridge for up to 3 days. To keep them crispy, it’s best to reheat them in the oven or air fryer rather than the microwave.

Freezing

I usually freeze these before cooking—rolled and on a baking sheet, freeze until firm, then transfer to a freezer bag. They’ll keep well up to a month and are easy to bake or air-fry straight from frozen.

Reheating

To get that fresh crispiness back, I reheat leftovers in a 375°F oven for 8-10 minutes or in the air fryer at 380°F for several minutes. Avoid microwaving if you can because it tends to make the tortillas soggy.

Frequently Asked Questions:

Can I use corn tortillas instead of flour?

Yes! Corn tortillas work wonderfully once warmed and softened; just be gentle when rolling to prevent cracking. You can also lightly steam them instead of skillet warming for pliability.

What’s the best cheese to use in these taquitos?

Monterey Jack melts beautifully and has a mild flavor. Cheddar adds a sharper taste. A Mexican cheese blend is a convenient option that combines both. Feel free to experiment based on your preferences.

How do I keep the taquitos from unrolling during cooking?

Rolling tightly and placing them seam-side down on your cooking surface helps. You can secure with toothpicks if needed, especially during baking. Also, avoid overfilling to prevent breaking.

Can these taquitos be made gluten-free?

Absolutely! Using corn tortillas ensures this recipe is gluten-free. Just double-check your salsa and spices for any hidden gluten ingredients, which is rare but good to be mindful of.

Final Thoughts

This Crispy Chicken Taquitos Recipe has become one of my favorite easy meals to whip up anytime I want something fun, delicious, and fuss-free. The crispy edges paired with the creamy, cheesy filling never disappoint—trust me, once you try these, you’ll keep coming back for more. So grab your tortillas and get ready to roll—it’s time to make taquito magic in your kitchen!