Crispy Chicken Taquitos

Kristina Vänni
Kristina Vänni
Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.
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published Nov 8, 2021
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a stack of taquitos on a bed of shredded lettuce on a plate, with sour cream, diced tomato and jalepeno on top, and condiments on the side
Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

Cheesy taquitos are the dreamiest and easiest weeknight meal.

Serves5

Makes10 large taquitos

Prep20 minutes

Cook5 minutes to 8 minutes

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a stack of taquitos on a bed of shredded lettuce on a plate, with sour cream, diced tomato and jalepeno on top, and condiments on the side
Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

Taquitos (which translate to “small tacos”) are also known as tacos dorados (“golden tacos”) or rolled tacos. No matter what name you use, these rolled and fried tortillas are irresistibly delicious and perfect for entertaining — the tortillas can be filled and rolled in advance, then cooked just minutes before you are ready to serve.

When it comes to presentation, have fun. Taquitos are guaranteed to make your mouth water when they’re piled high on a platter and topped with any number of garnishes. Of course, the party really starts when you serve them along with your favorite margaritas!

What’s the Difference Between Taquitos and Flautas?

Taquitos and flautas are very similar and the terms can sometimes be used interchangeably depending on location. They are both made with tortillas that have been filled, rolled, and fried to perfection.  

Some believe the length is the distinction between taquitos and flautas. In some areas of Mexico, a flauta is very long and thin and made from a burrito-sized tortilla, while a taquito is made from a traditional taco-sized tortilla. Others believe the shape is the differentiating factor. In this case, a flauta is a perfectly round shape; a taquito is made by folding a tortilla twice, resulting in a flatter form.

How to Make Taquitos

Taquitos are easy to make in three basic steps.

  1. Fill your choice of tortilla with cooked meat, vegetables, beans, or cheese.
  2. Roll the tortilla tightly and secure with a toothpick to hold the shape.
  3. Fry rolled tortillas in hot oil until golden-brown and crisp. Don’t forget to, very carefully, remove the toothpicks before diving in!
Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

Taquito Toppings

Taquitos are often served on a bed of shredded lettuce or cabbage. They can then be topped with a wide variety of toppings or dipping options. Shredded or crumbled cheese as well as a drizzle of crema or a dollop of sour cream are great choices. Diced tomatoes, pico de gallo, or chunky salsa add color and flavor. Sliced or diced fresh avocado or a spoonful of guacamole are also delicious with taquitos. If you really like to turn up the heat, try pickled jalapeños or a few dashes of hot sauce.

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Taquitos Recipe

Cheesy taquitos are the dreamiest and easiest weeknight meal.

Prep time 20 minutes

Cook time 5 minutes to 8 minutes

Makes 10 large taquitos

Serves 5

Ingredients

  • 1

    rotisserie chicken

  • 1 (4-ounce) can

    diced green chiles

  • 1 (32-ounce) bottle

    canola oil (4 cups), for deep-frying

  • 10

    medium or soft taco-sized flour tortillas

  • 1 1/4 cups

    shredded Mexican cheese blend

Serving options:

Instructions

  1. Pick apart and shred the meat from 1 rotisserie chicken until you have 3 cups. Place in a medium bowl. Add 1 can diced green chiles and any liquid from the can and stir to combine.

  2. Heat 4 cups canola oil in a large, high-sided skillet or saucepan over high heat until 350ºF. The oil can also be tested by placing a small piece of tortilla into the hot oil. If it sizzles immediately, the oil is ready. Meanwhile, fill the taquitos.

  3. Place 1 (8-inch) flour tortilla on a work surface. Spoon a scant 1/3 cup of the chicken and chile mixture across the bottom third of a tortilla. Top with 2 tablespoons of the shredded Mexican cheese blend. Press the mixture with your fingers into a long log along the bottom third of the tortilla. Roll up tightly and secure with toothpick inserted lengthwise along the seam. Repeat filling the remaining 9 tortillas.

  4. Line a baking sheet with paper towels. Working in batches, add the rolled tortillas to the hot oil and fry until golden-brown, about 1 minute per side. Transfer to the baking sheet to drain. Once the fried taquitos are cool enough to handle, carefully remove the toothpicks. Serve warm with desired toppings and/or dips.

Recipe Notes

Variations: This recipe yields very large taquitos. You can use smaller tortillas, but will need to reduce the amount of filling and cheese added to each.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat taquitos in a 350°F oven until warmed through, about 10 minutes.

Filed in:
Chicken
dinner
Ingredient
Main Dish
mexican
Latin American