Spicy Chicken Taquitos

In my book, chicken taquitos are the perfect snack. If you usually grab a box from the freezer aisle or order them out, then you’ll be shocked (and delighted) by how easy they are to make at home. Plus, a homemade taquito from scratch is infinitely better. If you’re unfamiliar, taquitos start with rolling a filling inside of a corn tortilla before shallow frying for a crisp exterior (like a flauta, but with a smaller tortilla). My version, however, is baked with an option to make them in the air fryer! The result is still just as crispy, without all the mess. Whichever method you choose, keep reading on for all of my top tips on how to make this superior snack:

What People Are Saying:
“Delicious! Used the air fryer and they turned out perfectly” - Mkb43

“These are a new household favorite! Packed with flavor and the avocado cream sauce is delicious! Made in the air fryer and they turned out perfect!” - strandkk

How To Make Chicken Taquitos

INGREDIENTS

• Cooking Spray: To prevent our tortillas from sticking, we’ll spray our baking sheet with cooking spray before beginning.
• Chicken: We’re using cooked, shredded chicken for these taquitos, then seasoning it with our filling. Use leftovers, or check out our guides for how to poach and how to shred chicken if you need to start there.
• Cream Cheese: Cream cheese will keep all of our separate filling ingredients together. Plus, who can say no to a creamy, tangy filling?
• Chipotle in Adobo Sauce: This filling has a kick of smoky heat, partially thanks to adobo chipotles. I’m using 1 chipotle and some of the sauce, but depending on your desired heat level, feel free to adjust.
• Spices: Along with salt and pepper, I’m seasoning the filling with earthy cumin and chili powder, two staples in Mexican-inspired cooking.
• Tortillas: Use standard corn tortillas here, between 5 to 6" long. I prefer corn tortillas, but if you like flour tortillas you can totally use them. They usually need a few extra minutes in the oven than corn tortillas do to get crispy!
• Cheese: I use a mixture of shredded cheddar and shredded Pepper Jack cheese in this recipe, but you can use one or the other if you prefer.
• Toppings: Pico de gallo and crumbled queso fresco are perfect toppings, but your options don’t stop there. Pickled jalapeños or red onions, homemade salsa, and sliced radishes would all be great additions.
• Avocado Cream Sauce: Along with the toppings above, I’ve included a recipe for an avocado cream sauce to drizzle on the taquitos. It is an extra step, but trust me—it’s worth it (the sauce might be my favorite part of the recipe). To make it, you’ll need an avocado, sour cream, cilantro, garlic, lime juice, salt, and pepper.

STEP-BY-STEP INSTRUCTIONS

I’m going to walk you through how to bake these, but if you want to go the air fryer route, see the full directions in the recipe below! The steps will be essentially the same until it’s time to bake.

First, if you’re baking, spray a large baking sheet with cooking spray and preheat the oven to 425°. Then, in a large bowl, combine the shredded chicken, softened cream cheese (very important!), chipotle and chipotle sauce, cumin, and chili powder. Mix until combined, then season with salt and pepper.

Then, place your tortillas on a microwave safe plate, and cover with a paper towel. Microwave for around 30 seconds, or until they are warm. This step makes our tortillas more pliable, and less likely to break when we fill them.

Now it’s time to assemble. Add around 1/4 cup of the filling to one end of a tortilla, then add a sprinkle of shredded cheese next to the filling. There’s no exact amount here, but try not to add so much that it’s difficult to roll up your tortilla. Roll the tortilla up tightly, then place on the prepared baking sheet seam-side down. Repeat with your remaining tortillas, filling, and cheese until you’re out, and your tray is filled up. Add to the oven, and bake until crispy—around 15 to 20 minutes.

While those are baking, you have time to make the avocado cream sauce. In a food processor, add all of the ingredients, seasoning with salt and pepper. Once smooth and blended, give it a taste, and season again if needed.

Serve your baked taquitos plated with your favorite toppings (pico de gallo and queso fresco, please), and a drizzle of the avocado cream sauce.

The full list of ingredients and instructions can be found in the recipe below.

What To Serve With Chicken Taquitos

If you want to turn this snack into a more filling main, pair it with these easy sides:

• Refried Beans: Flavorful refried beans are easier than ever to master with this simple recipe.
• Mexican Rice: Rice is always a great addition to almost any meal, and our veggie-packed Mexican rice goes perfectly with these chicken taquitos.
• Mexican Corn Salad: Inspired by elote, this deconstructed salad is a summer side dish we reach for again and again.

Storage

Taquitos are best enjoyed fresh, but this is a great make-ahead recipe! Assemble them, then freeze on a sheet tray (not cooked) until they hold their shape. Then you can transfer to a ziploc bag and freeze for around 4 months. When you’re ready to enjoy, simply add to the air fryer or oven and reheat until crispy.