These fried chicken taquitos are quick and easy to make and loaded with your favorite Mexican flavors. The perfect appetizer to serve to friends and family.
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Fried Chicken Taquitos Recipe
Taquitos are one of my favorite Mexican appetizers to serve up for game day, and they are way more simple to make than you might think!
Filled with a seasoned cream cheese and chicken mix, every bite is super crunch and delicious!
Be sure to try my other Mexican apps like my layered dip and Mexican potato skins.
Why you’ll love this Chicken Taquitos recipe:
- MAKE AHEAD: These taquitos are freezer friendly and can be made a day ahead of time.
- EASY: There’s nothing complicated about this recipe, just mix together the filling, roll it in the tortillas and fry!
- GREAT FOR A CROWD: This recipe makes 20 taquitos, perfect for serving lots of friends and family!
Be sure to try this Air Fryer Taquitos recipe, green chile taquitos, or beef taquitos.
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How to make Chicken Taquitos
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- Mix together the ingredients for the chicken filling.
- Heat the oil.
- Warm the tortillas.
- One at a time, roll some of the filling into a tortilla.
- Fry in the oil on both sides until golden brown.
- Repeat with the rest of the tortillas.
What do you serve them with?
When it comes to Mexican appetizers, I’m all about the toppings and dips, and these chicken taquitos are no different! There’s no wrong answer when it comes to dressing these up! Try them with:
- Guacamole
- Sour Cream
- Salsa
- Shredded Cheese
- Black Olives
- Taco Sauce
- Fresh Cilantro
Can you make them ahead of time?
The taquitos are best filled and cooked at the same time so that the tortilla doesn’t get soggy. You can cook the the day before and store in an airtight container. Reheat them in the oven at 425F for 10 to 15 minutes to serve. I wouldn’t make them any further ahead of time.
Can you freeze them?
Yes! The fried taquitos can be frozen for up to 3 months and can be heated through right from frozen. Just set the frozen taquitos on to a baking sheet at 425F for around 20 minutes. Cover them with foil for the first part of cooking so they don’t brown too quickly.
Game Day is covered!
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If its game day grub you crave, we have all the recipes you need to win big! Check out our easy Super Bowl recipes (or World Series, March Madness, National Championship, you get the idea!)
Tips!
- Make sure your oil is hot enough before adding the taquitos. It should be around 325-350F.
- Don’t over fill the tortillas and be sure to wrap them tightly so that the filling doesn’t escape.
These fried chicken taquitos are always a crowd pleaser and I love how easy they are too make. This is a sure fire way to impress your guests!
More Chicken Appetizer Recipes we Love
- Crispy Chicken Fingers
- Boursin Chicken Roll Ups
- Pepper Jelly Chicken Wings
- Chicken Enchilada Dip
- Baked Chicken Tacos
- Chicken Flautas
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Fried Chicken Taquitos Recipe
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Ingredients
- 8 ounces cream cheese softened
- 2 cups shredded cheese; Pepper Jack Mexican Blend, Sharp Cheddar
- 1 10 ounce Rotel-Style tomatoes, drained
- ½ teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- Juice of ½ lime
- Kosher salt & freshly ground black pepper
- 3 cups cooked chicken rotisserie works well, shredded or small cubes
- 20 6-inch corn tortillas
- Canola or Peanut oil for frying
Instructions
- In a large bowl, mix together cream cheese, shredded cheese, tomatoes, cumin, cayenne pepper and lime juice. Fold in chicken and season with salt & black pepper. Refrigerate until ready to use.
- Line a large, rimmed baking sheet with foil and insert a metal rack; set near the stove.
- Heat ½-inch oil in a Dutch oven or deep skillet to 325°F-350°F.
- When the oil is almost ready, place 6 tortillas on a microwave-safe plate and cover with a clean, damp cloth. Microwave 30 seconds on HIGH, flip the stack of tortillas over, cover with the damp cloth and microwave an additional 30 seconds.
- Remove 1 tortilla (keep the remaining tortillas covered). Set the tortilla on a flat surface and place 2 tablespoons chicken/cheese filling mixture 1-inch from one edge of the tortilla. Form the filling into a tube-shape and, beginning at the edge closest to the filling, tightly roll up the tortilla.
- When the oil is ready, use tongs to set the tortilla, seam-side down, in the oil. Hold the Taquito, at the seam, with the tongs to keep the tortilla from opening up until the tortilla stays closed. Cook until golden brown on the bottom side then flip the Taquito over to fry the other side. Transfer to the prepared metal rack. Repeat the process with the remaining 5 warm tortillas.
- After the first six Taquitos have been made, repeat the process of warming, filling and frying the Taquitos.
- Serve with your favorite toppings, and enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Makes 20 taquitos.
- The Taquitos should be eaten the next day or frozen.
- To eat the next day, cool any uneaten Taquitos completely, place in an airtight container, cover with a paper towel and attach the lid. To cook, preheat oven to 425°F and set the taquitos on a wire rack set in a rimmed, baking sheet. Cover loosely with aluminum foil and cook 10-15 minutes or until heated throughout.
- To freeze, place the taquitos in a freezer bag and freeze up to 3 months. When ready to eat, preheat oven to 425°F and set a wire rack in a rimmed, baking sheet. Remove as many Taquitos as needed and set them on the prepared baking sheet. Cover loosely with foil and bake 15 minutes. Remove the foil and cook an additional 5-10 minutes or until heated throughout.
Nutrition Information
