Best 7 Authentic Chicken Taquitos Recipes

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Embark on a culinary adventure to discover the secrets of preparing authentic chicken taquitos, a tantalizing dish that captures the essence of Mexican cuisine. Experience the symphony of flavors as tender chicken, enveloped in a crispy tortilla, mingles with zesty salsa, creamy guacamole, and tangy sour cream. With its versatility and delightful taste, the chicken taquito has become a beloved favorite among food enthusiasts worldwide. Whether you seek a quick and easy weeknight meal or an impressive appetizer for your next gathering, let this guide take you on a journey to create the perfect chicken taquito.

Here are our top 7 tried and tested recipes!

CRISPY CHICKEN TAQUITOS



Crispy Chicken Taquitos image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 8 taquitos

Number Of Ingredients 7

Vegetable oil, for frying
2 cups shredded rotisserie chicken
1 cup shredded mild white Cheddar cheese
1/2 teaspoon ground cumin
1/2 cup chunky prepared salsa, plus more for serving, optional
Eight 6-inch flour tortillas
1/2 cup sour cream, for serving, optional

Steps:

  • Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
  • Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
  • Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.

CHICKEN TAQUITOS



Chicken Taquitos image

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.

Provided by HeidiS

Categories     Appetizers and Snacks     Spicy

Time 50m

Yield 20

Number Of Ingredients 9

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
20 (6 inch) corn tortillas
1 quart peanut oil for frying, or as needed
1 cup sour cream
1 cup chunky salsa
1 cup guacamole

Steps:

  • Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
  • 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.
  • 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.

Nutrition Facts : Calories 226.6 calories, Carbohydrate 15.4 g, Cholesterol 32.4 mg, Fat 13.9 g, Fiber 2.4 g, Protein 10.9 g, SaturatedFat 5 g, Sodium 207.2 mg, Sugar 1.6 g

CHICKEN TAQUITOS



Chicken Taquitos image

Easy homemade Chicken Taquitos made with shredded chicken, cheddar cheese, and a creamy salsa blend rolled in tortillas and baked or fried until crispy.

Provided by Lauren Allen

Categories     Main Course

Time 32m

Number Of Ingredients 12

2 cups cooked shredded chicken ((I use rotisserie))
6 ounces cream cheese (, softened)
1/4 cup salsa (, your favorite kind)
1/4 cup sour cream
1 cup shredded cheddar cheese
1 cup baby spinach leaves (, chopped)
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
salt and freshly ground black pepper (for taste)
15-20 corn or flour tortillas
guacamole, sour cream, salsa, hot sauce

Steps:

  • Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
  • For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
  • Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
  • Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
  • Fried Taquitos: Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
  • Serve taquitos with guacamole, salsa and sour cream.

Nutrition Facts : Calories 559 kcal, Carbohydrate 34 g, Protein 31 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 131 mg, Sodium 1047 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

GREAT CHICKEN TAQUITOS



Great Chicken Taquitos image

Great taquitos. A family favorite.

Provided by wadeg

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h

Yield 6

Number Of Ingredients 16

1 cup water
1 pound skinless, boneless chicken breast halves
3 ½ cups vegetable oil (such as Crisco®), divided
1 cup finely chopped tomatoes
½ cup minced green onions
6 tablespoons chicken broth
2 teaspoons all-purpose flour
1 teaspoon minced garlic
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon salt
12 (6 inch) corn tortillas
12 wooden picks
1 cup shredded lettuce, or to taste
¼ cup guacamole, or to taste

Steps:

  • Bring water to a simmer in a skillet over medium heat; add chicken. Cover skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork.
  • Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes.
  • Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in the hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil. Heat oil to 375 degrees F (190 degrees C).
  • Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
  • Fry rolled-up tortillas, working in batches, in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 27.1 g, Cholesterol 39.3 mg, Fat 17.1 g, Fiber 4.5 g, Protein 18.6 g, SaturatedFat 2.5 g, Sodium 317.6 mg, Sugar 1.7 g

CHICKEN TAQUITOS



Chicken Taquitos image

This recipe came from the book "365 Easy Mexican Recipes." I have made these several times and they are always a big hit and never last long. This recipe does take a little time - but the end result is worth the work.

Provided by Chef on the coast

Categories     Chicken Breast

Time 1h30m

Yield 24 taquitos, 12 serving(s)

Number Of Ingredients 8

1 1/4 lbs boneless skinless chicken breasts
5 tablespoons vegetable oil
1 medium onion, finely chopped
1/2 teaspoon dried oregano
3 ounces cream cheese, at room temperature
1/2 teaspoon salt
1/8 teaspoon pepper
12 corn tortillas

Steps:

  • Place chicken in medium saucepan of lightly salted water. Bring to a boil over med-high heat.
  • Reduce to low, simmer until chicken is done - but moist.
  • Shred into strips.
  • In medium skillet, heat 1 TBSP oil over med-high heat. Add onion and oregano. Cook until onion is tender. Remove from heat.
  • Stir in cream cheese. Add chicken, salt and pepper. Mix thoroughly.
  • In medium skillet, heat 2 TBSP oil over med-high heat. Using tongs, soften tortillas 1 at a time by dipping in hot oil for about 2 seconds on each side.
  • Add oil if needed.
  • Drain between paper towels. Stack and keep covered with clean towel.
  • To fill: Spoon about 2 TBSP mixture in strip in lower 1/3 of tortilla. Roll up tightly.
  • Secure with toothpick and lay seam side down on plate.
  • Repeat with all tortillas.
  • Taquitos can be held, covered and refrigerated, up to 6 hours before frying. Cover with plastic wrap to keep from drying out.
  • In medium skillet, heat remaining oil over med-high.
  • Fry taquitos, 2 at a time, seam side down, turning until lightly browned on both sides, about 2 minutes.
  • Drain on paper towels. Cut each taquito in half.

Nutrition Facts : Calories 183.2, Fat 9.4, SaturatedFat 2.6, Cholesterol 35.2, Sodium 159.7, Carbohydrate 11.9, Fiber 1.7, Sugar 0.6, Protein 12.9

SLOW COOKER CHEESY CHICKEN TAQUITOS RECIPE



Slow Cooker Cheesy Chicken Taquitos Recipe image

We love an easy dinner recipe and our Slow Cooker Cheesy Chicken Taquitos are a family favorite.

Provided by Steph Loaiza

Categories     Main Course

Time 4h20m

Number Of Ingredients 8

3 boneless, skinless chicken breasts (2-3 )
1 ounce taco seasoning (1 packet)
6 ounces cream cheese
¼ cup water
1½ cups shredded cheddar cheese
12 6-inch flour tortillas
1 Tablespoon butter (melted)
2 cups salsa

Steps:

  • Place chicken breasts in a slow cooker and cover with taco seasoning. Add cream cheese and water.
  • Cook on high for 4-6 hours on high, 6-8 hours on low.
  • Preheat oven to 400 degrees.
  • Shred chicken with two forks in your slow cooker, then add cheddar cheese. Stir to combine.
  • Place a small amount of chicken mixture on each tortilla, then roll each tortilla up, placing them seam-side down on a baking sheet.
  • Brush each taquito with melted butter, then bake for 8-12 minutes until edges start to golden.
  • Serve warm with salsa for dipping.

Nutrition Facts : Calories 507 kcal, Carbohydrate 41 g, Protein 27 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 102 mg, Sodium 1753 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

TRADITIONAL MEXICAN CHICKEN TAQUITOS



Traditional Mexican Chicken Taquitos image

Crunchy taquitos make a wonderful snack. These crispy tubes are filled with a spicy chicken mixture. Serve them with some creamy guacamole to counteract the spicy kick.

Provided by Daniel H.

Categories     Low Cholesterol

Time 40m

Yield 4 Appetise, 4 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts
3 tablespoons chili powder
1 teaspoon cumin
12 corn tortillas
1 cup chopped fresh tomato
3 tablespoons cooking oil
1 onion, diced
2 bell peppers, diced
2 garlic cloves
1 teaspoon dried oregano
salt

Steps:

  • Put the chicken breasts in a 4-quart pan, add salt and water, and loosely cover. Bring to the boil then simmer gently for an hour.
  • Drain, saving the broth. Set the chicken aside to cool then chop into small pieces.
  • Add the oil to the same pot and sauté the bell peppers and onion until tender. Add the chicken to the pan and cook until warmed through.
  • Blend the tomatoes, chili powder, cumin, garlic, and oregano in a blender and add this mixture to the pan, as well as 2 cups of the broth. Bring to the boil, cover, and simmer for 15 minutes. Add salt to taste.
  • Heat the oil in a skillet and cook the tortillas one at a time until they are soft. This takes about 5 seconds per tortilla. Drain well. Strain the liquid from the chicken and put a tablespoon of chicken in the middle of each tortilla.
  • Roll the tortilla around the chicken to make a flute shape. Use toothpicks to hold the shape. Repeat with the rest of the tortillas and fry them in batches for a couple of minutes or until they hold their shape without the toothpicks.
  • Remove the toothpicks and serve three taquitos on each plate with guacamole for dipping.

Nutrition Facts : Calories 367.2, Fat 15, SaturatedFat 2.2, Cholesterol 37.8, Sodium 205.6, Carbohydrate 43.1, Fiber 8.8, Sugar 4.9, Protein 18.9

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • Be sure to season the chicken well before cooking.
  • Don't overcook the chicken, or it will become dry and tough.
  • Use a variety of toppings to create different flavor combinations.
  • Serve the taquitos with your favorite dipping sauce.

Conclusion:

Chicken taquitos are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or a quick and easy weeknight meal. With a little creativity, you can create endless variations of chicken taquitos that will please everyone at your table. So next time you're looking for a tasty and satisfying meal, give chicken taquitos a try.

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