Description
These crispy chicken taquitos are filled with a flavorful mix of shredded chicken, cheese, and spices, wrapped in soft tortillas, and cooked to golden perfection. Choose to bake, pan fry, or air fry for a delicious and satisfying meal or appetizer that's creamy on the inside and crunchy on the outside.
Ingredients
Scale
Filling
- 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
Assembly
- 6 6-inch flour or corn tortillas
- Olive oil spray or nonstick cooking spray
To Serve
- Greek yogurt or sour cream thinned with a little milk (for drizzling)
- Chopped fresh cilantro
- Guacamole
- Chopped diced tomatoes or additional salsa
Instructions
- Prepare the filling: In a medium bowl, combine the shredded chicken, salsa, Greek yogurt, salt, garlic powder, cumin, and chili powder. Mix well, then fold in the shredded cheese until evenly incorporated.
- Warm the tortillas: If using corn tortillas, heat a nonstick skillet over medium heat. Warm each tortilla for 15 to 30 seconds per side until soft and pliable. Flour tortillas do not require warming.
- Assemble the taquitos: Place about one-sixth of the chicken mixture down the center of a tortilla. Roll it tightly and place seam-side down on a parchment-lined baking sheet. Secure with a toothpick if needed. Repeat with remaining tortillas and filling.
- Cook by baking: Preheat the oven to 425°F. Lightly mist the tops of the taquitos with cooking spray. Bake for 18 minutes until lightly golden and crispy at the edges.
- Or cook by pan frying: Pour 1 1/2 inches of peanut or similar oil into a large, high-sided skillet and heat over medium-high until hot (test by dropping a tortilla piece—it should sizzle immediately). Fry the taquitos in small batches, turning frequently for a few seconds per side until hot and crispy all over. Drain on paper towels.
- Or cook by air frying: Preheat air fryer to 380°F. Arrange taquitos in a single layer seam-side down, mist lightly with spray, and cook for 12 minutes until crisp. Avoid overcrowding; cook in batches if necessary.
- Serve: Serve hot with thinned Greek yogurt or sour cream, chopped cilantro, guacamole, and diced tomatoes or extra salsa for garnish.
Notes
- Use corn tortillas for a more authentic flavor; warming them prevents cracking during rolling.
- Secure rolled taquitos with toothpicks to maintain shape during cooking.
- Adjust baking or frying times slightly based on your oven or stove for optimal crispness.
- For a lighter alternative, choose baking or air frying over pan frying.
- Thinning the Greek yogurt or sour cream with milk makes a perfect drizzling sauce.
Nutrition
- Serving Size: 1 taquito
- Calories: 253 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 52 mg
