Crispy Homemade Chicken Taquitos
Enjoy the ultimate crispy chicken taquitos packed with seasoned rotisserie chicken, melty cheese, and bold spices! They’re at their best when deep-fried (think golden, crunchy exteriors every single time!), but they can also be baked or air-fried if preferred (instructions in the recipe card below). And from testing all cooking methods, I can assure you that regardless, the juicy chicken and cheesy filling will be irresistible!
Whether you’re serving them for taco night, game day, or just a fun family meal, these homemade taquitos are sure to be a hit!
Time Saving Tip That Doesn’t Sacrifice Taste
Start with shredded rotisserie chicken — it’s juicy, flavorful, and a total time saver. You can of course roast or grill chicken breasts at home, then shred, but I love how much time I save by using store-bought. And they’re so dang delicious!
For more Mexican-inspired restaurant-worthy dinner recipes, try my easy, 4-ingredient chorizo tacos, these sheet pan skirt steak fajitas and veggies, or cheesy quesabirria tacos next!
Instruction Overview
- Corn tortillas can be fragile if they’re not warmed up. Make sure you heat them in the microwave (or lightly on a skillet) until they’re pliable and easy to roll.
- The cheesy chicken filling is really simple to make! Combine shredded rotisserie chicken with cheese, Mexican spices, and a squeeze of fresh lime juice.
- Assembly is quick! Lay a warm tortilla in front of you, and spoon two tablespoons of chicken-and-cheese filling into the bottom third of it. Roll the tortilla tightly around the filling. If they’re not staying rolled, feel free to secure each taquito with a toothpick until you’re ready to fry.
A note about oil for frying: Please use a neutral oil! Something like grapeseed, sunflower, avocado, or canola oil. Olive oil has a lower smoke point and will burn more easily, whereas neutral oils have higher smoke points. They can handle the higher heat.
- Fry until crispy. Warm about a half-inch of oil in a sturdy skillet over medium-high heat (around 350°F or 175°C). Place a few taquitos in the oil seam-side down, and fry in batches. Cook each side for about two to three minutes, until they look golden brown and crisp.
Drain and keep going. Move the fried taquitos to a paper towel-lined rack or plate. Continue frying the rest of your rolled tortillas in the same way.
Pro tip: When making taquitos, stick to corn tortillas. While you can use flour, the texture will be different–flour tortillas get more chewy than crisp when fried. If you’re baking or air frying, they can be a nice alternative.
Ingredient Substitutions
By all means, you should absolutely experiment with the filling! You can of course make the chicken at home (grilled, roasted, whatever you like), but some other fun filling ideas could include:
- Seasoned ground beef, chicken, or turkey (think ground cumin, chili powder, garlic, etc.).
- Tender, slow-braised beef: This is my all-purpose taco filling, so I know it’d be fantastic here.
- Mexican chorizo, which is already flavored with spices and simply needs to be browned in a pan with a little oil.
- Straight up cheese! I’d recommend a combination of a few different types: Monterrey Jack, Pepper Jack, cotija, queso fresco, even mozzarella would work.
You may also want to switch my cilantro lime crema for this smoky poblano crema or my rich, creamy avocado crema.
Ari’s Best Tips!
- Work in batches when frying so you don’t overcrowd the pan–this keeps the oil hot and the taquitos crispy.
- Warm the tortillas in small stacks in the microwave, or lightly toast them in a dry skillet before rolling.
- Taste your filling before assembling. Want more heat? Add a pinch of cayenne or a spoonful of your favorite hot sauce.
- Keep fried taquitos warm in a 250°F oven if you’re working in batches and serving a crowd.
Make-Ahead and Store
- To make-ahead: Assemble the taquitos and store them uncooked in the fridge for up to 24 hours. When ready to cook, fry them straight from the fridge.
- Store leftovers: Let taquitos cool completely, then refrigerate in an airtight container for up to 4 days.
- To reheat: Bake in a 375°F oven or air-fry at 375°F until heated through and crispy, about 8-10 minutes.
You can also freeze taquitos! Roll the taquitos (uncooked), then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Fry or bake straight from frozen — just add a couple extra minutes of cook time.
My Favorite Margaritas!
In my professional opinion, crispy taquitos 100% warrant an ice cold margarita… or two! My favorite is a classic margarita made with Cointreau, but I’ve got a few other twists on the original that you might enjoy depending on your mood:
- Tangy, not-too-sweet blood orange margarita.
- My spicy grilled pineapple margarita.
- Easy-to-drink blackberry basil margarita.
- A cool, refreshing grapefruit magarita.
And of course no shame if you’d prefer a cold beer–my husband falls under this camp!
Serving Suggestions
Arrange the taquitos on a serving dish and dress them up however you like: with salsa or pico de gallo for brightness, Mexican crema (or sour cream) for cool creaminess, crumbled cotija cheese, sliced radishes, and a sprinkle of cilantro. A few lime wedges on the side never hurts!
These taquitos pair beautifully with homemade guacamole, extra salsa (or pico de gallo!), quick pickled red onions or jalapeño.
If you’re craving a side dish, try classic Mexican rice, elote-style grilled corn, or refried beans to round out the meal.
Whether you’re serving them hot and fresh or pulling a batch from the freezer on a busy weeknight, these homemade chicken taquitos are crispy, cheesy, and always satisfying. Trust me — one batch won’t last long! If you give them a try, please let us know by leaving a review. We love to get your feedback!
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Crispy, Cheesy Taquitos With Rotisserie Chicken
Equipment
Ingredients
For the Taquitos
- 15-18 small corn tortillas
- 2-2½ cups rotisserie chicken, shredded (it's easier to mix when it's room temperature)
- 1 cup shredded Monterrey Jack cheese (Pepper Jack or Cheddar are great too!)
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 lime
- 2-3 cups neutral oil, such as sunflower or grapeseed oil
For Serving
- 1 lime, cut into wedges
- Lettuce, finely shredded
- Pico de gallo or salsa
- Sour cream or Mexican crema
- Cotija or queso fresco, crumbled
- 2 radishes, very thinly sliced
- Cilantro
Instructions
- Warm the tortillas. Stack corn tortillas, then wrap in a damp paper towel. Microwave for 15-30 seconds, or until warm.
- Prepare the filling. Place shredded rotisserie chicken in a large mixing bowl. Add 1 cup shredded cheese, 1 tsp cumin, ½ tsp garlic powder, ½ tsp chili powder, ½ tsp onion powder, ½ tsp kosher salt, and ¼ tsp black pepper. Squeeze the juice of 1 lime on top. Stir until well mixed.
- Assemble taquitos. Spoon about 2 tablespoons of the chicken and cheese filling onto the bottom ⅓ of a warm corn tortilla. Roll tightly around the filling, creating a cylinder. If needed, you can secure it with a toothpick. Store seam-side down until ready to fry.
- Fry until crispy. In a large, deep skillet, pour enough neutral oil to come about ½-inch up the sides. Warm over medium-high heat until the oil reaches approximately 350°F (175°C). Carefully lower a few taquitos into the oil, seam-side down. Fry in batches, making sure not to overcrowd the pan. Cook each side for about 2-3 minutes, or until golden brown and crispy!
- Drain excess oil. Using tongs, transfer the taquitos to a paper towel-lined wire rack. Repeat with remaining rolled tortillas.
- Garnish, then serve! Transfer the taquitos to a platter, then garnish with your favorite toppings: I like pico de gallo (or salsa), a dollop of sour cream, crumbled cotija, sliced radishes, and fresh cilantro. Serve with lime wedges on the side. Enjoy!
Notes
- Nutrition facts do not include optional serving recommendations. They also assume you’re not consuming 2 cups of oil–I used ½ cup as total amount.
- To bake instead of fry: Preheat an oven to 425°F. Once assembled (and secured with toothpicks), place the taquitos on a rimmed baking sheet. Brush with oil, then bake until crispy, about 20-22 minutes.
- To air-fry: Preheat an air-fryer to 375°F. Place the taquitos on a lined sheet pan or in the lined basket. Coat with cooking spray, then cook for 10-12 minutes or until crispy.
- To keep warm after cooking (either frying or baking): Preheat an oven to 250°F. Place cooked taquitos on a sheet pan, then keep in the heated oven until read to serve.
- You’ll get about 15-18 taquitos (depending on the size of the rotisserie chicken) if using white meat only (this is roughly 2-2½ cups of shredded chicken), and about 10 more if you also use the dark meat. If doing this, I’d recommend adding more cheese and spices to keep the flavors balanced.
Nutrition
Photography by Katilin.
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