Crispy, Cheesy Taquitos With Rotisserie Chicken
If you're craving something crunchy, cheesy, and packed with flavor, these crispy homemade chicken taquitos are the ultimate snack or weeknight dinner! Made with rotisserie chicken, melty cheese, and warm spices all rolled up in golden-fried corn tortillas, they deliver that perfect combo of crispy exterior and savory filling that makes you keep reaching for just one more.
Servings: 4 -6 servings
Calories: 741kcal
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
Serving: 4taquitos | Calories: 741kcal | Carbohydrates: 48g | Protein: 47g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 5g | Cholesterol: 142mg | Sodium: 854mg | Potassium: 243mg | Fiber: 7g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 98mg | Iron: 2mg
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