Chicken Taquitos (oven baked, air fried, and deep fried instructions)

A plate of golden-brown, crispy taquitos filled with shredded meat, garnished with chopped parsley.

Chicken Taquitos (oven baked, air fried, and deep fried instructions)

These Chicken Taquitos bake up crisp, golden, and perfectly rolled with a cheesy, well-seasoned chicken filling inside.

Course Dinner

Cuisine Mexican

Keyword How to Make Taquitos, Taquitos, Taquitos Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings taquitos

Calories 155kcal

Author Katie Cooksey

Ingredients

1/2 cup avocado oil or any neutral oil
24 corn tortillas
2 cups chicken cooked & shredded
1 cup cheddar cheese freshly grated
1 cup Monterey Jack cheese freshly grated
4 oz can diced green chiles
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
salt to taste
black pepper to taste

US Customary - Metric

Instructions

Preheat oven to 350°. Line a large cookie sheet with aluminum foil or parchment paper. Set aside.
Place a small skillet on medium-high heat and add oil. Line a small plate with paper towels and place near stove-top.
Once oil is hot, gently fry each tortilla, about 15-20 seconds per side until soft and pliable. I like to use flat tongs for this. Remove tortilla to paper towel lined plate and repeat with remaining tortillas.
In a large bowl, stir together shredded chicken, cheddar cheese, Monterey Jack cheese, diced chiles, and spices.
Place 1 heaping tablespoon of chicken filling near one edge of the tortilla.
Tightly roll it up toward the opposite edge, keeping the filling tucked in as you go.
Place onto prepared baking sheet seam-side down on so it stays closed while cooking. Repeat with remaining tortillas.
Bake 20-25 minutes or until lightly golden and crispy. Serve warm with dipping sauce of choice.

Notes

If you want to fry them, heat about an inch of oil in a skillet over medium heat until it reaches 350°F. Carefully place a few taquitos seam-side down in the hot oil and fry for about 2 to 3 minutes per side until golden and crisp. Transfer them to a paper towel–lined plate to drain, sprinkle with a little salt while they’re hot, and serve right away.

To make taquitos in the air fryer, lightly spray the basket with oil, then place them seam-side down in a single layer (don’t crowd them). Air fry at 400°F for 7 to 9 minutes, flipping halfway through, until they’re crispy and golden. For extra crunch, give them a quick spritz of oil before cooking

Storage Instructions

Store leftover chicken taquitos in an airtight container in the refrigerator for up to 4 days. They reheat well in the oven or air fryer to bring the crunch back.

Freezing- Assemble the taquitos, place them seam-side down on a baking sheet, and freeze until solid. Transfer to a freezer-safe bag and freeze up to 2 months. Bake straight from frozen, adding a few extra minutes to the cook time.

Make Ahead- The filling can be made up to 2 days in advance and stored in the fridge until ready to assemble.

Nutrition