Crunchy Chicken Taquitos with shredded chicken, smoked cheese, and green salsa wrapped in crispy corn tortillas. Perfect for dipping!
Okay, so let me set the scene for you. It was one of those lazy, dreary Sundays where I just couldn’t bring myself to cook anything that required too much effort. You know, the kind where Netflix is asking, “Are you still watching?” like some kind of judgmental friend. But I was starving. And not like “grab a granola bar and call it a day” hungry. No, I needed real food—something comforting, crispy, and just a little indulgent.
I dug around the fridge and, of course, all the usual suspects were there—leftover chicken, some random cheese that I couldn’t even remember buying, and tortillas that were definitely past their prime. But then I found a jar of green salsa just hanging out at the back of the fridge, like it was waiting to be part of something special.
And so, the Chicken Taquitos Recipe was born. I threw everything together, rolled those babies up, and fried them until they were golden brown and beautiful. And let me tell you, that first crunchy bite? Pure bliss. Like, “I can’t believe I just whipped these up from fridge scraps” level of bliss.
Since then, I’ve made them about a hundred times. Sometimes they come out perfectly crispy, sometimes they’re a little too chewy because I get impatient and don’t fry them long enough. But who cares? The taste is always spot-on. And every time I make them, it’s like I’ve cracked some secret code for happiness.
Why You’ll Love This Chicken Taquitos Recipe?
Alright, let me break down why these taquitos are basically a snack-time masterpiece:
-
Insane Crunch Factor: Those corn tortillas fry up so crispy, you can practically hear the crunch from the other room. And you know that’s the best sound.
-
Smoky, Cheesy Goodness: The smoked cheese adds this incredible depth of flavor that just makes you want to keep eating, even when you’re stuffed.
-
Super Versatile: No smoked cheese? No problem. Swap it for whatever cheese you’ve got. I’ve tried Pepper Jack, Cheddar, and even some weird Brie experiment (which wasn’t terrible, surprisingly).
-
Perfect for Dipping: Seriously, if you’re not dunking these in sour cream, salsa, or guac, you’re missing out.
-
Easy to Make in Bulk: Make a whole tray of them, freeze the extras, and just fry them up whenever you need a quick fix.
Ingredient Notes:
Here’s what you need for these Chicken Taquitos. And honestly, if you don’t have everything, just wing it. That’s half the fun.
-
Chicken: Shredded, cooked chicken works best. I’ve even used rotisserie chicken when I’m feeling lazy.
-
Smoked Cheese Blend: Adds that rich, smoky flavor that makes these taquitos stand out. If you can’t find it, regular smoked cheddar or Monterey Jack works great.
-
Green Salsa: The tangy kick from the salsa makes everything come alive. You can use homemade if you’re feeling fancy, but a jar of store-bought works just fine.
-
Corn Tortillas: Thinner ones fry better. Flour tortillas? They’re okay, but the crunch just isn’t the same.
-
Peanut Oil: High smoke point, perfect for frying. Vegetable oil works too, but peanut oil gives the best results.
How To Make Chicken Taquitos?
Alright, let’s dive in. And fair warning—things might get messy, but that’s part of the charm.
-
Heat the Oil:
Get your peanut oil heated up to 350°F (175°C). A deep fryer is best, but a heavy skillet works fine. Just be prepared for some splattering. -
Make the Filling:
Combine the shredded chicken, smoked cheese, green salsa, and chopped onions in a bowl. Mix it all together until everything’s evenly coated and looking delicious.Want To Save This Recipe?
-
Roll the Taquitos:
Spoon about 1 1/2 tablespoons of the filling onto each tortilla and roll them up tight, like you’re making little burritos. Use toothpicks to keep them secure if you need to. And yeah, sometimes they fall apart. It’s fine. Just scoop up the filling and try again. -
Fry ‘Em Up:
Drop a few taquitos at a time into the hot oil. Fry for about 3–5 minutes, until golden brown. They’ll float when they’re done, but I always leave them in a bit longer for extra crispiness. Drain on paper towels. -
Serve & Devour:
Pile them onto a plate and serve with guacamole, salsa, or whatever dip you’ve got on hand. Or just eat them straight—no judgment here.
Storage Options:
So, let’s say you have leftovers (unlikely, but possible). Here’s what to do:
-
Refrigerate: Store them in an airtight container for up to 3 days. Reheat them in the oven at 350°F to bring back that crunch.
-
Freeze: Freeze the taquitos before frying. Just line them on a baking sheet, freeze until solid, then toss them in a zip-top bag. Fry them straight from the freezer whenever the craving strikes.
Variations and Substitutions:
Feeling adventurous? Here’s how to switch things up:
-
Cheese Swaps: Pepper Jack, cheddar, or even cream cheese for extra creaminess.
-
Different Meats: Try shredded beef, pork, or even tofu if you’re going veggie.
-
Baked Version: Not into frying? Bake at 425°F for about 20 minutes. They’re still crispy, just a bit healthier.
What to Serve with Chicken Taquitos?
Wondering what to pair these Chicken Taquitos with? Here’s the dream team:
-
Guacamole: Because it’s creamy and amazing.
-
Chunky Salsa: Adds freshness and just the right amount of heat.
-
Sour Cream: For that cool, tangy finish.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! Just freeze them before frying, and fry when ready.
Can I bake them instead of frying?
Totally. Just crank your oven to 425°F and bake for 20 minutes.
How do I keep them crispy?
Serve them hot, and if you’re reheating, the oven is your best friend.
So, are you ready to make these Chicken Taquitos happen? Seriously, you need to try them. And if you end up adding your own twist, tell me about it! I’m always up for new ideas.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Taquitos Recipe
Ingredients
For the Filling:
- 4 skinless boneless chicken breast halves, cooked and shredded
- 1 ½ cups shredded smoked Cheddar and Swiss cheese blend
- 1 7-ounce can green salsa
- 1 cup chopped onion
For the Taquitos:
- 20 6-inch corn tortillas
- 1 quart peanut oil or as needed (for frying)
Optional Toppings and Dips:
- 1 cup sour cream
- 1 cup chunky salsa
- 1 cup guacamole
Instructions
Preparation:
- Heat the peanut oil in a deep fryer or heavy skillet to 350°F (175°C). Ensure there is sufficient oil to submerge the taquitos for even cooking.
Prepare the Filling:
- In a medium-sized mixing bowl, combine the shredded chicken, smoked cheese blend, green salsa, and chopped onion. Stir well until the ingredients are evenly incorporated.
Assemble the Taquitos:
- Spoon approximately 1 ½ tablespoons of the chicken mixture onto each corn tortilla, ensuring the filling is centered. Roll each tortilla tightly, creating a narrow cylinder about 1 inch wide. To prevent the taquitos from unraveling, secure them with toothpicks if necessary.
Frying the Taquitos:
- Carefully place 4 or 5 taquitos into the hot oil at a time, allowing sufficient space for proper frying. Cook for approximately 3 to 5 minutes or until golden brown and crispy. The taquitos will float when they are thoroughly cooked; however, allowing an additional minute ensures optimal crispiness.
Drain and Serve:
- Using tongs or a slotted spoon, remove the taquitos from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve promptly with sour cream, chunky salsa, and guacamole for dipping.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
