Corn taquitos are filled with seasoned chicken and cheese, rolled, and cooked until crispy. They’re perfect for snack or dinner. The best part is that they can be baked, air fried, or cooked on the stovetop.
Cheesy Chicken Taquitos
Chicken taquitos are a Mexican-inspired favorite; they’re little a little rolled-up taco filled with meat or cheese.
Taquitos come together fast with a filling of chicken, a bit of salsa for flavor, and pre-shredded cheese. Just mix, roll, and cook. Serve these chicken taquitos as an appetizer, dinner, or snack. Crispy and cheesy they can be made in batches and frozen for future meals! Roll, freeze, and cook right from frozen.
Ingredients in Chicken Taquitos
Tortillas – Corn tortillas cook up crispier than flour tortillas, but either kind will work. Small 4-inch or 6-inch tortillas are the perfect hand-held size for dipping and dunking! Low carb wraps work just fine in this recipe too. Chicken – Shredded cooked chicken is timesaver in the kitchen, but you can also make these with rotisserie chicken or change it up for shredded beef or even black beans and cheese. You can also use instant pot or slow cooker taco chicken in this recipe. Cheese – Shreddded Monterey Jack (or pepper jack) has great flavor, but you can use any shredded cheese blend. Check your grocery store for a Mexican cheese blend or shred your own. Seasonings – While it’s not traditional, a spoonful of salsa flavors the meat. Feel free to use homemade salsa or stir in extra taco seasoning to taste. Homemade taco seasoning is easy to make in big batches and contains spices you likely have on hand like chili powder, cumin, onion & garlic powder, and a bit os salt). Extras – Diced green chiles, sliced black olives or jalapenos, corn niblets, or diced potatoes will add flavor and texture to taquitos! Or use up leftover veggies to sneak in some extra nutrition for picky eaters!
How to Make Chicken Taquitos
In the oven: Brush taquitos in olive or vegetable oil and bake for 18-20 minutes at 425°F. In the air fryer: Preheat the air fryer to 400°F and place taquitos in a single layer in the air fryer basket or tray. Spray with cooking oil or brush with oil and cook for 6-8 minutes until crispy. NOTE: Remaining taquitos might need less time. On the stovetop: Heat oil to 350°F and panfry taquitos until crispy, about 3-5 minutes. Drain on paper towels before serving. Top taquitos with shredded cabbage, jalapenos, crema or sour cream, crumbled queso fresco, or your own favorite toppings. Make it a full meal with Mexican rice or cilantro lime rice, refried beans, and a big bowl of pico de gallo.
Leftovers?
Keep leftover chicken and cheese taquitos covered in the refrigerator for up to 4 days. Reheat them in the air fryer so they stay crispy. Taquitos can be prepared ahead of time, stored in the freezer, and baked directly from frozen per the recipe notes. Did you enjoy these Chicken Taquitos? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.