These crispy chicken taquitos are everything I crave in a handheld snack or simple meal: creamy, cheesy, and wrapped in a perfectly golden, crunchy shell. They come together quickly, and I can customize the filling to suit whatever I have in the fridge. Whether I’m making them for a crowd or just for myself, they’re always a hit. Crispy Chicken Taquitos

Why You’ll Love This Recipe

I love how easy and flexible this recipe is. I can prep the filling ahead of time, use leftover chicken, and even bake or air fry them if I want a lighter version. The creamy chicken and cheese filling with a hint of salsa is satisfying and flavorful, and once wrapped in a tortilla and fried to crisp perfection, each bite is irresistible. These taquitos also freeze beautifully, so I can always have a batch ready for quick meals or snacks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

vegetable or canola oil, for frying
3 cups shredded cooked chicken
6 ounces cream cheese, softened
1½ cups baby spinach, stems removed and chopped
1½ cups shredded Colby Jack cheese or Mexican blend cheese
½ cup salsa
⅓ cup sour cream
salt and pepper to taste
12 (6-inch) corn tortillas (or flour tortillas)
optional toppings: shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo

Directions

I start by combining the shredded chicken, cream cheese, chopped spinach, shredded cheese, salsa, and sour cream in a large bowl. I season the mix with salt and pepper, then stir everything until it’s evenly blended.
I warm the tortillas slightly so they’re easier to roll and don’t crack. Then I spoon some of the filling along the center of each tortilla and roll it up tightly.
In a skillet, I heat about ½ inch of oil over medium heat. Once it reaches 350°F, I place the taquitos seam-side down into the oil and fry them in batches until they’re golden and crispy—about 2 to 3 minutes per side.
I remove them to a paper towel-lined plate and let them drain. I serve them hot with my favorite toppings or dipping sauces.

Servings and Timing

Servings: 12 taquitos
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

I sometimes swap chicken for shredded beef for a different flavor.
I change up the cheese—cheddar, Monterey Jack, or pepper jack all work great.
For a vegetarian version, I replace the meat with black beans or sautéed mushrooms.
When I want a little kick, I mix diced jalapeños or hot sauce into the filling.

Storage/Reheating

I store leftover taquitos in an airtight container in the fridge for up to 3 days.
To freeze, I lay the taquitos on a baking sheet in a single layer until frozen, then transfer them to a freezer bag. They keep well for up to 2 months.
For reheating, I use a 350°F oven and bake for 10–15 minutes until hot and crisp, or I use my air fryer for 5–7 minutes.

FAQs

How do I stop the tortillas from cracking?

I always warm my tortillas first—either in the microwave wrapped in a damp paper towel or on a skillet for a few seconds per side. This keeps them soft and easy to roll.

Can I bake these taquitos instead of frying?

Yes, I often bake them at 425°F on a lined baking sheet. I lightly spray them with oil and bake for 15–20 minutes until crispy.

What sauces go best with taquitos?

I love dipping them in sour cream, salsa, guacamole, or even a creamy cilantro-lime dressing. Queso is another delicious option.

Can I make the filling in advance?

Absolutely. I mix the filling and store it in the fridge for up to 2 days. When I’m ready, I just roll and cook the taquitos.

Are taquitos gluten-free?

If I use corn tortillas and check that all my other ingredients are gluten-free, then yes—they’re a gluten-free option.

Conclusion

These crispy chicken taquitos are everything I want in a quick, flavorful meal. They’re perfect for game day, lunchboxes, or an easy dinner, and I can change them up every time to keep things interesting. Once I made these, they instantly became a staple in my kitchen.