Chicken Taquitos
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I still remember the first time I rolled these creamy, spicy chicken taquitos for a crowd — they vanished in minutes. Crisp tortillas hold a smooth filling of cream cheese, sour cream, shredded chicken, and two melty cheeses that push each bite right over the top. They’re fast to pull together with leftover or rotisserie chicken and work for weeknight dinners, easy party platters, or a relaxed game-night snack. For another take on a creamy version, I like to compare methods with this detailed chicken taquitos recipe that inspired my approach.
Why you’ll love this dish
These taquitos hit a sweet spot: creamy, cheesy filling with a crispy shell. They’re budget-friendly when you use leftover chicken, adaptable for spice levels, and kid-approved while still satisfying adult tastes. Make them when you need dinner in under 30 minutes (active time) or when you want an appetizer that feeds a crowd without hovering over the stove.
"The family begged for seconds — creamy inside, perfectly crisp outside. A guaranteed win every time."
They also travel well to potlucks, and you can bake or air-fry them for a lighter finish. If you’re short on time, a rotisserie chicken cuts prep way down.
Preparing Chicken Taquitos
Step-by-step overview so you know what to expect:
- Soften the cream cheese and mix it with sour cream and cheeses until smooth.
- Fold in diced cooked chicken and season.
- Warm tortillas so they don’t crack, spoon in filling, roll tightly, and secure if needed.
- Bake or air-fry until the outside is crisp and the filling is hot.
If you prefer a crispier, oilier finish, shallow-fry them for a few minutes per side. For a lighter but still crispy result, use an air fryer or bake with a light spray of oil.
What you’ll need
- 1 cup cream cheese — room temperature so it blends smoothly (or use Neufchâtel for fewer calories).
- 1 cup sour cream — adds tang and keeps the filling soft; Greek yogurt is a workable swap.
- 2 cups diced cooked chicken — leftover, rotisserie, or boiled and shredded. Dark meat gives more moisture.
- 1 cup shredded cheddar cheese — melts well and gives familiar cheesy flavor.
- 1 cup shredded pepper jack cheese — adds heat and complexity; swap for Monterey Jack if you prefer mild.
- 8–10 flour or corn tortillas — flour holds together better; warm corn tortillas briefly to prevent cracking if you choose them.
Notes: If you need a dairy-free version, substitute with a vegan cream cheese and shredded dairy-free cheese, but expect a slightly different texture. For gluten-free, use certified corn tortillas and check labels on shredded cheeses.
Step-by-step instructions
Preparation
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or a lightly oiled rack.
- Soften the cream cheese in a bowl until smooth. Stir in the sour cream until fully combined.
- Add shredded cheddar and pepper jack; mix until evenly distributed.
- Fold in the diced chicken. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional 1/2 teaspoon ground cumin or 1/2 teaspoon chili powder. Taste and adjust.
- Warm tortillas for 15–20 seconds per side in a skillet or microwave (wrapped in a damp paper towel) so they bend instead of crack.
Cooking
6. Spoon about 2–3 tablespoons of filling across the lower third of each tortilla. Don’t overfill.
7. Tightly roll each tortilla around the filling and place seam-side down on the prepared sheet. Secure with a toothpick if needed.
8. Lightly brush or spray the taquitos with oil to help browning.
9. Bake 12–15 minutes, turning once halfway, until golden and edges are crisp and filling is hot. (Air-fryer: 350°F for 6–8 minutes, turn once.)
10. Let rest 2 minutes, remove toothpicks, and serve warm.
If you prefer frying: heat 1/4-inch oil in a skillet to 350°F and fry 1–2 minutes per side until golden. Drain on paper towels.
For a creamier interior, assemble and bake immediately; for firmer filling, chill for 15–20 minutes before baking.
Best ways to enjoy it
- Serve with small bowls of salsa, guacamole, and sour cream for dipping.
- Add a side of Mexican rice and refried or black beans for a fuller meal.
- For a lighter plate, top a bed of shredded lettuce with sliced taquitos, pico de gallo, and a drizzle of lime crema.
- Turn them into appetizers: cut in half and arrange in a fan on a platter with toothpicks and a spicy ranch dip.
For presentation, stack three on a white plate, sprinkle chopped cilantro and cotija cheese, and place dipping bowls in the center.
Storage and reheating tips
- Refrigerate: Store cooled taquitos in an airtight container for 3–4 days. Cool to room temperature within 2 hours of cooking to stay food-safe.
- Reheat: For best texture, reheat in a preheated oven at 350°F for 8–10 minutes, or air-fry at 350°F for 4–6 minutes. Microwaving will warm them but make the shells soft.
- Freeze: Freeze baked taquitos on a sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven for 15–20 minutes, flipping once, until heated through.
- Food-safety note: Do not refreeze taquitos that were thawed and left at room temperature for more than 2 hours.
Pro chef tips
- Warm tortillas properly: A few seconds on a hot skillet or wrapped in a damp towel in the microwave prevents cracking.
- Don’t overfill: Too much filling makes rolling hard and causes splitting during cooking. Aim for 2–3 tablespoons per tortilla.
- Drain excess moisture: If your chicken was brined or very wet, pat it dry; excess moisture can make the filling loose and the shells soggy.
- Crisping trick: Spray or brush lightly with oil before baking for a golden crust. A wire rack on the baking sheet helps air circulate and keeps bottoms crisp.
- Make ahead: Assemble and keep covered in the fridge up to 24 hours before baking for stress-free entertaining.
Creative twists
- Buffalo Chicken Taquitos: Mix in 2–3 tablespoons hot sauce and serve with blue cheese dip.
- BBQ Chicken Taquitos: Toss the chicken in barbecue sauce before mixing with cheeses; serve with coleslaw.
- Veggie option: Substitute black beans and chopped roasted veggies for the chicken, and add chopped cilantro and lime zest.
- Breakfast version: Fill with scrambled eggs, sautéed peppers, and cheese for handheld breakfast taquitos.
- Cheese swap: Try Oaxaca or queso Chihuahua for a meltier, more authentic Mexican profile.
Your questions answered
Q: How long does this take to make start to finish?
A: Active prep is about 15–20 minutes; baking is 12–15 minutes. Plan 30–40 minutes total from start to plate.
Q: Can I use corn tortillas?
A: Yes. Warm them before filling to prevent cracking and consider double-layering thin corn tortillas for sturdiness.
Q: Can I freeze them raw?
A: Yes — roll and freeze on a sheet, then bag. Bake from frozen but add a few extra minutes to the baking time.
Q: How do I keep them crispy when reheating?
A: Reheat in an oven or air fryer rather than a microwave; a light spray of oil before reheating helps restore the crunch.
Q: Is it OK to make them ahead for a party?
A: Assemble them and keep chilled for up to 24 hours, then bake just before serving for best texture.
Conclusion
If you’d like another tested baked version to compare technique and proportions, try the Easy Chicken Taquitos recipe from Easy Chicken Taquitos – Tastes Better From Scratch. For a slightly different creamy-baked take with helpful step photos, see the version at Baked Creamy Chicken Taquitos – Our Best Bites. If you want one more baked taquitos write-up with serving suggestions, check this Baked Chicken Taquitos Recipe – Belly Full for inspiration.
Creamy Chicken Taquitos
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or a lightly oiled rack.
- Soften the cream cheese in a bowl until smooth. Stir in the sour cream until fully combined.
- Add shredded cheddar and pepper jack; mix until evenly distributed.
- Fold in the diced chicken. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional 1/2 teaspoon ground cumin or 1/2 teaspoon chili powder. Taste and adjust.
- Warm tortillas for 15–20 seconds per side in a skillet or microwave (wrapped in a damp paper towel) so they bend instead of crack.
- Spoon about 2–3 tablespoons of filling across the lower third of each tortilla. Don’t overfill.
- Tightly roll each tortilla around the filling and place seam-side down on the prepared sheet. Secure with a toothpick if needed.
- Lightly brush or spray the taquitos with oil to help browning.
- Bake for 12–15 minutes, turning once halfway, until golden and edges are crisp and filling is hot. (Air-fryer: 350°F for 6–8 minutes, turn once.)
- Let rest for 2 minutes, remove toothpicks, and serve warm.
