Name: Crispy Chicken Taquitos Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken breast; ⅓ cup chunky style salsa; ⅓ cup plain nonfat Greek yogurt; 1 teaspoon chili powder; ½ teaspoon garlic powder; ½ teaspoon ground cumin; ½ teaspoon kosher salt; 1 cup freshly shredded Monterey Jack, cheddar, or Mexican blend cheese; 6 6-inch flour or corn tortillas; Olive oil spray or nonstick cooking spray or oil for frying; 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 incredibly satisfying about that perfect crunch paired with a creamy, cheesy filling—this Crispy Chicken Taquitos Recipe delivers exactly that. It’s quick to throw together, a total crowd-pleaser, and honestly, just makes your kitchen smell fantastic.

The image shows five golden brown rolled tacos arranged overlapping on a rough-textured white plate with green cilantro leaves scattered underneath and around them, adding bright green color. To the right side of the plate, there is a small white bowl filled with chunky red salsa topped with more cilantro leaves and black pepper flakes. The tacos have a light crispy texture with tiny black pepper specks on their surface. The background is a white marbled texture with a cream cloth and some green cilantro leaves visible in the upper left corner. 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 tell you how many times these taquitos have saved dinner or made an appearance at casual get-togethers. They’re wonderfully crispy on the outside but melt-in-your-mouth creamy inside, which is a textural combo that wins every time.

Quick and Easy: You’ll have dinner on the table in about 20 minutes, perfect for busy weeknights.
Versatile Cooking Methods: Whether you bake, pan-fry, or air-fry, these taquitos come out perfectly crispy.
Customizable Fillings: Use what you love or have on hand—from different cheeses to mild or spicy salsa.
Great for Sharing: These crisp bites are always a hit at parties, easy to make in batches, and fun to dip.

A round white plate holds six golden brown crispy rolled taquitos, each sprinkled with black pepper and resting on fresh green cilantro leaves scattered across the plate. On the right side, a small white bowl with a yellow pattern is filled with chunky bright red salsa topped with a couple of cilantro leaves, with a spoon inside. The plate sits on a white marbled surface with a bunch of fresh cilantro and a beige cloth in the top left corner, and a smaller white bowl of creamy white sauce with black pepper in the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This one’s all about balance—moist, flavorful chicken meets sharp cheese and spices, wrapped in a tortilla that crisps up beautifully. I always recommend picking a salsa with a chunky texture for some exciting bites inside.

Flat lay of cooked shredded chicken breast piled in a simple white ceramic bowl, chunky red salsa in a small white bowl, plain creamy nonfat Greek yogurt in a small white bowl, a teaspoon of bright red chili powder neatly heaped on a white ceramic dish, ground cumin in a small white bowl, garlic powder in a small white bowl, kosher salt in a small white bowl, a mound of freshly shredded Monterey Jack, cheddar, and Mexican blend cheese on a white plate, six unrolled soft 6-inch corn tortillas fanned out on a white ceramic plate, chopped fresh green cilantro scattered fresh on the surface, a small white bowl of fresh guacamole with visible avocado texture, and a small white bowl of chopped diced red tomatoes placed harmoniously around, all 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: The lean protein base keeps it light but hearty and perfect for shredding evenly.
Salsa (chunky style): Adds moisture, tang, and just the right bit of zest to the filling.
Plain nonfat Greek yogurt: Creamy and tangy without extra fat, it also helps bind everything.
Chili powder: Brings warmth and a subtle smoky note to lift the flavors.
Garlic powder: Adds depth without overpowering the other spices.
Ground cumin: Essential for that unmistakable Tex-Mex flavor.
Kosher salt: Enhances every ingredient’s natural flavor.
Shredded Monterey Jack, cheddar, or Mexican blend cheese: Melts smoothly with a little sharpness to complement the chicken.
6-inch flour or corn tortillas: Flour tortillas crisp up nicely, but warming corn tortillas softens them just enough to roll without cracking.
Olive oil spray or frying oil: For that irresistible golden crispiness on the outside, whether you bake or fry.
Optional toppings (Greek yogurt or sour cream, cilantro, guacamole, diced tomatoes, additional salsa): Fresh toppings elevate the taquitos and add layers of flavor.

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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 like to keep the core recipe simple and then tweak to match the occasion. Whether you sneak in some jalapeños for heat or swap in corn tortillas for gluten-free eats, these taquitos welcome creativity.

Variation: One of my favorite tweaks is adding a handful of chopped fresh spinach or sautéed peppers directly into the filling—it amps up nutrition and flavor without extra work.

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

Step 1: Mix the Filling

Start by grabbing a medium bowl and stirring together your shredded chicken, salsa, Greek yogurt, spices, and salt until everything’s well combined and creamy. Then fold in your shredded cheese. The cheese adds that melty texture that makes these taquitos so irresistible, so don’t skip it!

Step 2: Prepare the Tortillas

If you’re using corn tortillas (my go-to for authenticity), warm them in a nonstick skillet over medium heat just until they’re soft and pliable, usually 15-30 seconds per side. This prevents cracking when you roll. Flour tortillas are soft enough straight out of the package, so you can skip this step there.

Step 3: Roll 'Em Up Tight

Place about a sixth of your filling down the center of each tortilla, then roll it up tightly. I always place my rolled taquitos seam-side down on a parchment-lined baking sheet to help keep them sealed. If needed, a toothpick can secure them, but if you roll tightly, you might not have to.

Step 4: Choose Your Cooking Method

For baking, preheat your oven to 425°F, lightly mist your taquitos with cooking spray, and bake for 14-18 minutes until they’re golden and extra crispy at the edges. If you prefer frying, heat 1½ inches of peanut or vegetable oil until it sizzles with a drop of tortilla, then fry your taquitos carefully in batches until crispy all over. Air frying is a great hands-off option too: 380°F for 8-12 minutes, spray the taquitos with oil, don't overlap, and crisp away!

Top Tip

Over the years, I’ve learned a few little tricks that really make a difference when making these taquitos. The secret is all in how you prep and cook to get that perfect crisp without drying out the filling.

Warm Your Tortillas: Warming corn tortillas is essential for rolling without cracking—don’t skip this step or you’ll be stuck patching them!
Don’t Overcrowd the Pan: If frying, work in batches—crowding drops oil temperature and leads to soggy taquitos.
Use Cooking Spray Evenly: Spritzing the taquitos lightly before baking helps them brown nicely without deep frying.
Seal Them Well: Roll tight and place seam-side down on the pan to keep everything snug during cooking.

How to Serve Crispy Chicken Taquitos Recipe

crispy chicken taquitos - Serving Suggestion

Garnishes

I’m all about fresh, bright garnishes—Greek yogurt or sour cream thinned with a splash of milk makes a creamy drizzle, and chopped cilantro adds a herby pop. Guacamole lends creaminess while diced tomatoes or an extra spoonful of salsa bring freshness and color. These toppings turn simple taquitos into something special.

Side Dishes

Pair these taquitos with a crisp green salad or some Mexican street corn for a meal that feels effortless but impressive. A little bowl of black beans or a vibrant cabbage slaw works beautifully too, balancing the richness with fresh textures.

Creative Ways to Present

For game days or parties, I sometimes serve these taquitos upright in a deep dish lined with greens, making a crunchy “taquito bouquet.” Setting out a variety of dips and salsas turns it into a fun DIY snack station that always gets rave reviews.

Make Ahead and Storage

Storing Leftovers

I store leftover taquitos cooled completely in an airtight container in the fridge. They stay crispy enough for a day or two, but I find reheating them properly is key to keep that crunch intact.

Freezing

This recipe freezes brilliantly. I flash-freeze the rolled, uncooked taquitos on a baking sheet so they don’t stick together, then transfer them to a freezer bag. When you want them, bake straight from frozen with a few extra minutes added to the cook time.

Reheating

To bring back the crisp, I pop leftovers in a toaster oven or air fryer at 375°F for about 5-7 minutes. Avoid the microwave if you can—it tends to make them soggy. This little step refreshes the texture beautifully.

Frequently Asked Questions:

Can I make Crispy Chicken Taquitos Recipe ahead of time?

Absolutely! You can prepare and roll the taquitos a day ahead and keep them covered in the fridge, then just bake or fry when you’re ready. You can also freeze the rolled taquitos uncooked for future meals.

What’s the best tortilla to use for Crispy Chicken Taquitos Recipe?

Both flour and corn tortillas work, but warming corn tortillas first makes them pliable enough to roll without cracking. Flour tortillas don’t usually need warming and tend to get crispier when baked.

Can I use leftover chicken for this recipe?

Yes! Leftover cooked chicken works wonderfully here. Just shred it finely and make sure it’s moist so the filling stays tender and flavorful.

How do I keep the taquitos from falling apart?

Rolling the tortillas tightly and placing them seam-side down on the baking sheet helps secure them. You can also use a toothpick if you’re worried, but tight rolling usually does the trick. Avoid overfilling to prevent breakage.

Final Thoughts

These Crispy Chicken Taquitos Recipe bring together comfort and crunch in a way that never gets old for me. Whether you’re feeding family or friends, or just want a quick but satisfying meal, give these a try—you’ll love how easy they are to customize and how fast they disappear from the plate. Trust me, once you make these, they’ll become a kitchen favorite too.