Name: Crispy Chicken Taquitos Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken breast; 1/3 cup chunky salsa; 1/3 cup plain nonfat Greek yogurt; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1 cup shredded Monterey Jack, cheddar, or Mexican blend cheese; 6 6-inch flour or corn tortillas; Olive oil spray or nonstick cooking spray (for baking or air frying); About 1 1/2 inches peanut oil or similar frying oil (if pan 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 irresistible about the crunch of these golden rolls paired with that warm, cheesy chicken filling. This Crispy Chicken Taquitos Recipe gives you just the right balance of crispy outside and savory, tender inside — a real fiesta for your taste buds that’s pretty simple to pull off at home.

Five golden brown rolled taquitos sit on a white plate with a gray stone-like texture, each crispy shell sprinkled lightly with black pepper, and partly revealing an orange filling at the ends. Fresh green cilantro leaves are scattered across and around the taquitos, adding a fresh contrast. A small white bowl with a yellow pattern holds chunky red salsa, topped with black pepper and cilantro, positioned on the right side of the plate. The whole setup rests on a white marbled surface with a beige cloth and green cilantro seen in the background. 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’ve made this Crispy Chicken Taquitos Recipe more times than I can count, partly because it’s a total crowd-pleaser and partly because it’s flexible enough to feel homemade without a ton of fuss. From game day snacks to quick weeknight dinners, this one hits all the right notes!

Crunchy & Comforting: The taquitos get perfectly crispy edges that satisfy your craving for something crunchy without the heaviness of deep frying every time.
Simple, Flavor-Packed Filling: The chicken blend has just the right spices and tang from Greek yogurt and salsa — so it’s creamy but light.
Versatile Cooking Methods: Whether you bake, pan-fry, or air fry, this recipe adapts beautifully to whatever kitchen setup you have.
Great for Customization: I love how easy it is to tweak the heat, cheese, or toppings to suit your family’s tastes or what’s in your fridge.

The image shows five golden brown crispy rolled taquitos arranged on a rough-textured white plate. The taquitos have a crunchy, slightly bumpy surface with hints of black pepper sprinkled on top. Fresh green cilantro leaves are scattered under and around the taquitos, adding a pop of color. On the right side of the plate, there is a small white bowl filled with chunky red salsa, garnished with a few cilantro leaves and a spoon inside. The plate is placed on a white marbled surface, with a beige cloth and some fresh cilantro in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Crispy Chicken Taquitos Recipe contributes to the perfect mix of flavor and texture. The combination of shredded chicken and cheese is classic, but adding Greek yogurt and salsa keeps the filling moist and fresh. Also, seasoning is key here — spices like cumin and chili powder make all the difference.

Flat lay of shredded cooked chicken breast in a white ceramic bowl, chunky red salsa in a small white bowl, plain nonfat Greek yogurt in a small white bowl, loose chili powder sprinkled next to a small pile of garlic powder and ground cumin on the white surface, kosher salt crystals in a small white bowl, freshly shredded Mexican cheese blend in a white ceramic bowl, six soft corn tortillas stacked neatly, chopped fresh cilantro leaves in a small white bowl, creamy guacamole in a white bowl, and diced fresh tomatoes in a small white bowl, 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: Using cooked chicken keeps things quick; shredding it finely ensures the taquitos roll up nicely.
Salsa (chunky style recommended): Adds tang, moisture, and a subtle kick — stick to chunky so it doesn’t get watery.
Plain nonfat Greek yogurt: It’s a secret to creamy texture without extra fat, plus a little tang that brightens the flavor.
Chili powder, garlic powder, ground cumin, kosher salt: These simple spices add warmth and depth without overpowering the chicken’s natural flavor.
Monterey Jack, cheddar, or Mexican blend cheese: Melts beautifully inside, giving each taquito that gooey, cheesy heart.
Flour or corn tortillas (6-inch size): I prefer corn tortillas for authentic flavor, but flour tortillas roll easier and crisp up nicely.
Olive oil spray or nonstick cooking spray: Helps the taquitos crisp during baking or air frying without excess grease.
Greek yogurt or sour cream (for drizzling): Thinned with a little milk for a light, creamy topping that complements the spices.
Chopped fresh cilantro, guacamole, diced tomatoes/additional salsa: These garnishes bring freshness and extra layers of flavor when serving.

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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

One of the best things about this Crispy Chicken Taquitos Recipe is how it invites you to put your own spin on it. I often switch up the cheese depending on what I have on hand — sometimes sharp cheddar for a little extra zing, other times Monterey Jack for that milder, creamy vibe.

Variation: When I want a bit of heat, I’ll add a few drops of hot sauce to the filling or sprinkle chopped jalapeños inside before rolling – it really wakes the flavors up.
Dietary swap: For gluten-free, corn tortillas work perfectly, and you can easily swap Greek yogurt for a dairy-free alternative.
Seasonal twists: Sometimes I toss in sautéed onions or peppers when I’m feeling fancy, making the filling more veggie-rich.

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

Step 1: Mix Your Filling Just Right

Start by combining your shredded chicken, salsa, Greek yogurt, spices (chili powder, garlic powder, cumin, salt), and shredded cheese in a medium bowl. Stir gently — you want everything evenly coated, but don’t overmix or the texture can get mushy. I like to use my hands lightly to fold in the cheese for better control.

Step 2: Warm Those Tortillas (The Key Step!)

This is crucial if you're using corn tortillas: gently warm each one in a dry skillet for 15 to 30 seconds per side until soft and pliable. This prevents cracking when you roll them up. Flour tortillas don’t need warming, which can save you a few minutes.

Step 3: Roll ‘Em Up Tight

Place about a sixth of the filling lengthwise in the center of a tortilla, then roll it up snugly. Once rolled, place it seam-side down on a parchment-lined baking sheet — this helps keep it closed during cooking. If you feel like they might unravel, a toothpick can keep everything secure.

Step 4: Choose Your Cooking Method

For oven baking, preheat to 425°F, spray your taquitos lightly on top with cooking spray, and bake for 14 to 18 minutes until golden and crispy on the edges. If you’re in the mood for stovetop crispy, heat about 1½ inches of oil in a deep skillet over medium-high heat and fry carefully in batches for just a few seconds on each side — crispy perfection! Using an air fryer? Set it to 380°F, arrange taquitos seam side down, spray lightly, and cook for 8-12 minutes.

Top Tip

Over years of making these taquitos, I’ve learned a few small tips that really elevate the results and keep this recipe straightforward and foolproof.

Warm tortillas properly: Warming corn tortillas is non-negotiable to avoid breakage — trust me, my first batch was a mess before I learned this!
Avoid overfilling: It’s tempting to pack them full, but too much filling makes rolling tricky and can cause spillage while cooking.
Spray before baking: A light mist of oil spray helps get that beautiful crispy, golden exterior without frying.
Don’t crowd the pan: If frying, work in small batches so the oil stays hot and you get even crisping — less waiting and better crunch!

How to Serve Crispy Chicken Taquitos Recipe

crispy chicken taquitos - Serving Suggestion

Garnishes

I love topping these taquitos with a drizzle of tangy Greek yogurt thinned with a splash of milk — it’s lighter than sour cream but just as creamy. Fresh chopped cilantro gives a nice herbal brightness, and some guacamole adds a cool, rich balance to the crispy edges. Toss on some diced tomatoes or extra salsa for a juicy pop, and you’re in business!

Side Dishes

On the side, I usually serve a simple Mexican street corn salad or a fresh avocado salad to add some veggie crunch and color. Black beans or Spanish rice also pair well if you want a heartier meal, especially when serving a crowd.

Creative Ways to Present

For parties, I like to cut these taquitos into bite-sized pieces and pop them on a serving platter with toothpicks for easy snacking, surrounded by colorful bowls of guacamole, salsa, and crema. They make the perfect hand-held appetizer that’s both impressive and super approachable.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover taquitos in an airtight container in the fridge for up to 3 days. They hold their texture surprisingly well, but you’ll want to reheat to crisp them back up.

Freezing

I often freeze leftover uncooked rolled taquitos on a baking sheet, then transfer them to a zip-top freezer bag. This way, you can bake or fry fresh from frozen and still get that fresh-made crispness without losing quality.

Reheating

The oven or air fryer is your best bet to reheat without sogginess — I usually pop them into a 375°F oven uncovered for 10 minutes or an air fryer at 350°F for about 5-7 minutes to revive that crunch and warmth.

Frequently Asked Questions:

Can I use store-bought rotisserie chicken for this recipe?

Absolutely! Using store-bought rotisserie chicken saves you time and adds nice flavor. Just shred it up and it works perfectly in this recipe.

Are flour or corn tortillas better for taquitos?

Both work well! Corn tortillas give a more authentic flavor but need warming to avoid cracking. Flour tortillas are easier to roll and get crispy but have a different taste — choose based on your preference.

Can I make these taquitos ahead?

Yes! You can assemble them ahead of time and store them in the fridge, then bake or fry when you're ready. They also freeze well uncooked, so prep in bulk and cook fresh anytime.

What are some good dipping sauces for these taquitos?

Classic options like guacamole, sour cream, or crema are fantastic. You can also serve with salsa verde or a spicy chipotle mayo for a flavor twist. Don’t be shy about mixing and matching!

Final Thoughts

This Crispy Chicken Taquitos Recipe really feels like a little celebration on your plate every time I make it. The combination of crunchy warmth outside and cheesy, spiced filling inside is something I return to over and over. You’ll enjoy how straightforward it is to prepare, especially when you have a few go-to kitchen tips to smooth the edges. Give this recipe a try—you might just find your new favorite snack or quick meal that brings everyone to the table.