Easy Homemade Chicken Taquitos are a simple, flavorful, and incredibly satisfying weeknight meal that you’ll want to make again and again. This recipe offers a delicious way to transform cooked chicken into crispy, delightful rolls, perfect for a quick dinner or a fun appetizer.
Key Ingredients for Easy Homemade Chicken Taquitos :
- 1.5 cups shredded cooked chicken (rotisserie chicken is perfect for this!)
- 1/2 cup shredded Monterey Jack cheese (or a Mexican cheese blend)
- 1/4 cup cream cheese, softened
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cumin
- Salt and black pepper to taste
- 8-10 small corn tortillas
- 2-3 tablespoons olive oil or vegetable oil, for frying
How to Make Easy Homemade Chicken Taquitos :
This recipe is a testament to how simple ingredients and a straightforward process can yield incredibly delicious results. These Easy Homemade Chicken Taquitos are perfect for busy nights, offering a satisfying crunch and a flavorful filling in under 30 minutes of active prep time. The creamy chicken filling, combined with the crispy corn tortilla, makes for a truly delightful bite.
Step-by-Step Instructions :
Prepare the Chicken Filling: In a medium bowl, combine the shredded cooked chicken, shredded Monterey Jack cheese, softened cream cheese, garlic powder, cumin, salt, and black pepper. Mix everything together until well combined and creamy. The cream cheese acts as a binder, ensuring a smooth and flavorful filling.
Warm the Tortillas: This is a crucial step to prevent the tortillas from cracking when rolled an essential for perfect taquitos. You can warm them in a few ways:
- Microwave: Stack the tortillas on a plate, cover with a damp paper towel, and microwave on high for 30-60 seconds, or until pliable.
- Skillet: Briefly heat each tortilla in a dry skillet over medium heat for about 15-20 seconds per side until softened.
- Oven: Wrap a stack of tortillas in foil and warm them in a 350°F (175°C) oven for about 10-15 minutes.
Assemble the Taquitos: Lay a warmed tortilla flat. Spoon about 2 tablespoons of the chicken mixture onto the bottom third of the tortilla. Carefully roll the tortilla up tightly around the filling, starting from the filled edge. If some filling peeks out, don’t worry too much.
Secure the Taquitos (Optional but Recommended): If your tortillas are having trouble staying rolled, you can secure them with a toothpick inserted lengthwise. This is especially helpful if you’re new to making taquitos.
Heat the Oil: In a large skillet, heat the olive oil over medium-high heat until shimmering. You want the oil hot enough to crisp the tortillas but not so hot that it burns them instantly. A good test is to drop a tiny piece of tortilla into the oil; it should sizzle immediately.
Fry the Taquitos: Carefully place the rolled taquitos seam-side down into the hot oil. Don’t overcrowd the pan; you’ll likely need to fry them in batches. Fry for 2-4 minutes per side, turning them occasionally with tongs, until they are golden brown and crispy all around.
Drain and Serve: Once golden and crispy, remove the taquitos from the skillet using tongs and place them on a plate lined with paper towels to drain any excess oil. If you used toothpicks, carefully remove them before serving.
Why You’ll Love This Easy Homemade Chicken Taquitos :
You’ll absolutely adore these Easy Homemade Chicken Taquitos for their incredible crunch and savory chicken filling, bursting with flavor from Mexican spices and creamy Monterey Jack cheese. They offer a fantastic, budget-friendly alternative to store-bought versions or restaurant appetizers, allowing you to enjoy a delicious, homemade treat without breaking the bank. The satisfying crispiness, combined with customizable toppings like salsa, sour cream, or guacamole, elevates them beyond a simple snack.
Forget fiddly recipes; these taquitos are designed for ease and speed, making them a perfect weeknight dinner solution or a crowd-pleasing appetizer for any gathering. They deliver that satisfying, comforting goodness everyone craves, similar to a perfectly baked quesadilla but with an irresistible crispy exterior. So go ahead, gather your ingredients, and prepare to impress yourself and your family with this simple yet spectacular dish – you won’t regret it!
Storing and Reheating Tips :
To store leftover Easy Homemade Chicken Taquitos, allow them to cool completely before placing them in an airtight container in the refrigerator. They will stay fresh for up to 2-3 days. For longer storage or to have them ready for future meals, you can freeze them. Once cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen taquitos to a freezer-safe bag or container. They can be kept in the freezer for up to 1-2 months.
To reheat your Easy Homemade Chicken Taquitos, the best method for preserving crispiness is in the oven or an air fryer. Preheat your oven to 375°F (190°C) and place the taquitos on a baking sheet. Bake for 8-12 minutes, or until heated through and crispy. If using an air fryer, cook at 375°F (190°C) for 5-8 minutes, shaking the basket halfway through. Reheating in a microwave is possible but will result in softer taquitos.
Final Thoughts :
These Easy Homemade Chicken Taquitos are a culinary win, offering incredible flavor and satisfying crunch with minimal effort. Give them a try for a delightful meal that’s both economical and incredibly delicious—your taste buds will thank you!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Easy Homemade Chicken Taquitos
Ingredients
Equipment
Method
- In a medium bowl, combine the shredded cooked chicken, shredded Monterey Jack cheese, softened cream cheese, garlic powder, cumin, salt, and black pepper. Mix everything together until well combined and creamy. The cream cheese acts as a binder, ensuring a smooth and flavorful filling.1.5 cups shredded cooked chicken, 1/2 cup shredded Monterey Jack cheese, 1/4 cup cream cheese, 1/4 teaspoon garlic powder, 1/8 teaspoon cumin, salt, black pepper
- Warm the tortillas in a few ways: Stack the tortillas on a plate, cover with a damp paper towel, and microwave on high for 30-60 seconds, or until pliable. OR Briefly heat each tortilla in a dry skillet over medium heat for about 15-20 seconds per side until softened. OR Wrap a stack of tortillas in foil and warm them in a 350°F (175°C) oven for about 10-15 minutes.8-10 small corn tortillas
- Lay a warmed tortilla flat. Spoon about 2 tablespoons of the chicken mixture onto the bottom third of the tortilla. Carefully roll the tortilla up tightly around the filling, starting from the filled edge. If some filling peeks out, don’t worry too much.8-10 small corn tortillas
- If your tortillas are having trouble staying rolled, you can secure them with a toothpick inserted lengthwise.8-10 small corn tortillas
- In a large skillet, heat the olive oil over medium-high heat until shimmering. You want the oil hot enough to crisp the tortillas but not so hot that it burns them instantly. A good test is to drop a tiny piece of tortilla into the oil; it should sizzle immediately.2-3 tablespoons olive oil or vegetable oil
- Carefully place the rolled taquitos seam-side down into the hot oil. Don’t overcrowd the pan; you’ll likely need to fry them in batches. Fry for 2-4 minutes per side, turning them occasionally with tongs, until they are golden brown and crispy all around.
- Once golden and crispy, remove the taquitos from the skillet using tongs and place them on a plate lined with paper towels to drain any excess oil. If you used toothpicks, carefully remove them before serving.