Chicken Taquitos

Chicken Taquitos

98 Reviews 9 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  HeidiS

“Smoked cheese and green salsa give these crispy chicken taquitos that extra yum! Thinner corn tortillas will work the best. If you can't find the smoked cheese blend in your area, try using regular smoked Cheddar or Monterey Jack cheese.”

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Adjust Servings

Original recipe yields 20 taquitos



  1. Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
  3. Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.

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Reviews (98)

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The main thing that I wanted to comment on for those who may be looking, I had to tweak this recipe by using green enchilada sauce in place of the green salsa, and I opted to bake the taquitos instead of frying them. We had good success by baking them for 9-10 minutes on a cooking sheet at 500 degrees. Before putting them in the oven, we would baste the corn tortillas with olive oil. Worked great!



Wow "hslonka", these were fantastic and what a great way to use up leftover chicken! I used regular flour tortillas and shredded cheddar because that's all I had in the house and they were still delicious. To make the tortillas more pliable, I gave them a steam bath by wrapping them in a damp paper towel and placing them in the microwave for a minute. To eliminate the open ends, don't place the filling in the middle, but close to the end toward you. Much like you would assemble an egg roll, start by folding the right and left sides inward and then roll forward while continuing to tuck in the sides as you go. The little bit of moisture from the microwave will also help seal them. Once rolled give them a good firm press and then thread your toothpicks. Yummy and thanks!



I couldn't get the tortillas to stay rolled long enough to fry them. I even tried 2 different packs of corn tortillas with no luck. I may try this again but first steam the corn tortillas before even attempting to roll them again. I ended up throwing away 1/2 a package of corn tortillas. :o( Attempted again, this time I steamed the tortillas first so they would roll easier. However, when I put them in the oil, they stuck to the bottom & ripped apart. So I decided I could bake them instead so I steamed each tortilla, sprayed the bottom of a glass baking dish with oil and sprayed the tops of the tortillas with oil as well. They came out just right and were very good. I placed some shredded cheddar cheese on top of them at the very end of baking time. I baked them about 10 minutes, but didn’t actually time it exactly. Served with tomatillo salsa & sour cream & Mexican rice.

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Amount Per Serving (20 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 15.4 g
  • 5%
  • Protein
  • 10.9 g
  • 22%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 207 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Cottage Cheese Chicken Enchiladas


next recipe:

Quick and Easy Chicken Taquitos