Chicken Taquitos Recipe: The Ultimate Party Snack

Let’s be real — homemade chicken taquitos do take some effort, but once you taste that crispy crunch and flavorful filling, you’ll never go back to the frozen kind. These taquitos are stuffed with seasoned shredded chicken, melty Monterey Jack, and enough spice to keep things interesting. Perfect for game day, family movie night, or even meal prep.

Below is my favorite fried chicken taquitos recipe plus some tips on getting it right.

Chicken taquitos: What to expect

• Taste: The flavor here comes from a mix of smoky chili powder, cumin, and a touch of lime juice, anchored by tender shredded chicken and melty Monterey Jack cheese.
• Texture: Crunchy on the outside, tender and slightly gooey inside. Every bite is a satisfying mix of crunch and creaminess.
• Foolproof Factor: This recipe is beginner-friendly, but a few tips will make it even easier. Warm your tortillas slightly to prevent cracking, and roll them tightly while they’re still warm. When frying, keep the oil at a steady temperature to avoid sogginess. And don’t stress if a few tear, just double-wrap them and keep going.
• Timing: You can have these delicious chicken taquitos ready in about 30 minutes.

Chicken taquitos ingredients and how to use them

You’ll love how simple this ingredient list is — just eight staples, and most of these you might already have. Here’s the breakdown:

• Chicken breasts: 1 lb boneless, skinless. They simmer right in the sauce, making them super tender and easy to shred.
• Tomato sauce: One 15-oz. can. Forms the base of the flavorful simmering sauce.
• Water: ½ cup. Thins out the sauce just enough to cook the chicken perfectly.
• Chili powder: 1 tablespoon. Adds that smoky, slightly spicy kick that makes these taquitos irresistible.
• Cumin: 2 teaspoons. Brings a warm, earthy flavor to the filling.
• Garlic powder: You’ll need 1 teaspoon. It adds a simple, savory taste.
• Salt: 1 tsp. Balances the flavors and enhances the chicken.
• Fresh cilantro: ¼ cup chopped. Adds a bright, fresh finish to the filling.
• Monterey Jack cheese: 8 oz shredded. Melts beautifully, but feel free to swap in cheddar or pepper jack.
• Corn tortillas: Small size. They crisp up beautifully. You can make this recipe with flour tortillas also, which roll more easily and fry up well.
• Oil: You need enough to coat the bottom of your skillet to start, plus more to add as you continue frying.

Equipment needed for chicken taquitos

You don’t need any fancy equipment for this recipe. You’ll use a large, deep skillet. If you don’t mind mid-prep washing, you can use the same skillet to make the chicken and fry the taquitos.

You also need a microwave-safe plate for warming tortillas, tongs for flipping the taquitos safely, and measuring spoons for the spices.

If you’re using fresh cilantro — and you should — you will want a knife and cutting board for chopping. Toothpicks are optional but helpful for securing rolled tortillas.

More recipes to try

This recipe may get you hooked on super-satisfying Mexican flavors. If so, these easy and delicious recipes should be next on your list to try:

• Shredded Chicken Tacos: Juicy shredded chicken wrapped in soft tortillas and ready in no time for an easy taco night.
• Chicken Enchiladas Recipe: A rich, cheesy dish with tender chicken wrapped in soft tortillas and baked in a flavorful sauce.
• Beef Tacos Recipe: These crunchy tacos are loaded with seasoned ground beef and topped with your favorites.
• Chicken Tinga Quesadillas: Smoky, slightly spicy shredded chicken filling tucked into crispy, cheesy quesadillas.

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Chicken Taquitos Recipe

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• Author: Bobby
• Prep Time: 20
• Cook Time: 10
• Total Time: 30 minutes
• Yield: 4 Servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Units USM

• 1lb boneless, skinless chicken breasts
• 15-oz. can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon garlic powder1 teaspoon salt
• 1/4 cup fresh cilantro, chopped
• 8 ounces Monterey jack cheese, shredded
• 12 small corn tortillas
• 1/2 cup oil for frying

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Instructions

1. Cook the chicken. In a large skillet, add tomato sauce, water, chili powder, cumin, garlic powder, and salt. Stir to combine. Place chicken breasts into the sauce and bring to a boil. Cover and cook for about 20 minutes or until the chicken is fully cooked. Remove the chicken and shred it into small pieces using two forks. Add the chicken back to the skillet, along with the cilantro.
2. Roll the taquitos. Add about an inch of oil into a large deep skillet. Warm flour tortillas in batches in the microwave for 15 seconds. Spoon a portion of the chicken filling down the center of each tortilla; add some shredded cheese. Roll up and place on a clean surface, seam side down so they stay closed.
3. Fry the taquitos. Working in batches, fry taquitos until golden brown. This takes about 2 minutes per side. Add more oil as needed, letting it get hot before adding the next batch. Remove and drain on paper towels.

Notes

You may have to adjust the timing of microwaving the tortillas to prevent them from splitting when you roll them. If the microwave method doesn’t work for you, place each tortilla in hot oil for 15 seconds or so to make it pliable.

Nutrition

• Serving Size:
• Calories: 798
• Sugar: 3.4 g
• Sodium: 1079.1 mg
• Fat: 51.3 g
• Carbohydrates: 43.2 g
• Protein: 45.5 g
• Cholesterol: 133.2 mg

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