Description
Chicken taquitos are crispy rolled tortillas filled with a creamy, cheesy shredded chicken mixture, perfect as a crowd-pleasing appetizer or main dish. Versatile cooking options include baking, pan frying, or air frying to achieve a golden, crunchy exterior while keeping the inside flavorful and tender.
Ingredients
Scale
Filling
- 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
Taquitos
- 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)
Optional Toppings
- Greek yogurt or sour cream thinned with a little milk (for drizzling)
- Chopped fresh cilantro
- Guacamole
- Chopped diced tomatoes or additional salsa
Instructions
- Prepare Filling: In a medium bowl, combine the shredded chicken, salsa, nonfat Greek yogurt, chili powder, garlic powder, ground cumin, kosher salt, and shredded cheese. Mix gently until all ingredients are evenly incorporated.
- Warm Tortillas: If using corn tortillas, warm them individually in a nonstick skillet over medium heat for 15 to 30 seconds per side until soft and pliable. Flour tortillas do not require warming.
- Roll Taquitos: Place about one-sixth of the chicken mixture down the center of each tortilla. Roll tightly and place seam-side down on a parchment-lined baking sheet. Secure with a toothpick if necessary. Repeat with remaining tortillas and filling.
- Choose Cooking Method - Bake: Preheat the oven to 425°F. Lightly mist the tops of the taquitos with cooking spray. Bake for 18 minutes until lightly golden and extra crispy at the edges.
- Choose Cooking Method - Pan Fry: Heat about 1 1/2 inches of peanut or similar oil in a large, high-sided skillet over medium-high heat. When hot and sizzling, fry taquitos in small batches, turning frequently for a few seconds per side until hot and crispy. Drain on paper towels.
- Choose Cooking Method - Air Fry: Preheat the air fryer to 380°F. Arrange taquitos in a single layer seam-side down, mist with cooking spray, and cook for 12 minutes until crisp. Cook in batches if needed without overlapping.
- Serve: Remove toothpicks if used. Serve taquitos hot with optional toppings such as thinned Greek yogurt or sour cream, fresh cilantro, guacamole, and diced tomatoes or extra salsa.
Notes
- For softer tortillas that roll easily, warm corn tortillas before filling; flour tortillas can be used without warming.
- To secure taquitos during baking or frying, toothpicks may be used but remember to remove them before serving.
- Cooking times vary by method; baking and air frying yield a healthier result, while pan frying gives extra crispiness.
- Leftovers can be refrigerated and reheated in the oven or air fryer to maintain crispiness.
- Use a cheese blend or Monterey Jack for authentic flavor; cheddar can be substituted but may alter taste slightly.
Nutrition
- Serving Size: 1 taquito
- Calories: 253 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 52 mg
