Crispy Chicken Taquitos
Gluten-free crispy chicken taquitos with a creamy salsa-cheese filling. Baked or pan-fried in avocado oil for a healthier crunch. Freezer and meal-prep friendly.
Crispy Chicken Taquitos
Crispy, creamy taquitos stuffed with juicy shredded chicken and melty cheese—ideal for weeknight dinners, quick snacks, or crowd-pleasing party bites.
Golden, crunchy shells + creamy, cheesy chicken filling. Make a batch now, freeze a batch for later!
Ingredients
Filling
- 1 whole cooked chicken, shredded (about 4 cups)
- 16 oz (450 g) cream cheese, softened
- 7–10 oz (200–280 g) sour cream or Greek yogurt
- 16 oz (450 g) salsa
- 1 oz packet taco seasoning (≈ 2 Tbsp)
- 1–2 cups (100–200 g) shredded cheddar cheese
Assembly & Frying
- 20–24 corn tortillas (6-inch)
- Avocado oil, for shallow frying (≈ 1/2 cup)
Directions
Make the Filling
- In a medium bowl, stir together the cream cheese, sour cream, and salsa until smooth. Mix in the taco seasoning, then fold in the shredded cheddar.
- Add the shredded chicken to a large bowl, pour the salsa-cheese mixture over the top, and stir until every piece is coated.
Assemble & Fry
- Heat a thin layer of avocado oil in a large skillet over medium-high heat (about 350°F / 175°C).
- Working in batches, warm tortillas 10–15 seconds per side (microwave or dry skillet) so they’re pliable.
- Spoon roughly 2 Tbsp filling onto the lower third of each tortilla, roll tightly, and place seam-side down in the hot oil.
- Fry 1–2 minutes per side, until golden and crisp. Transfer to a paper-towel-lined plate or rack to drain.
- Repeat with remaining tortillas, adding more oil as needed and allowing it to return to temperature between batches.
Bake instead: Brush rolled taquitos with oil and bake at 425°F (220°C) for 12–15 minutes, flipping halfway, until crisp.
Make ahead: Freeze uncooked taquitos in a single layer on a sheet pan, then transfer to a freezer bag. Fry (or bake) straight from frozen, adding 2–3 minutes to the cook time.
Serve with: Guacamole, pico de gallo, or lime crema.
Yield will vary depending on tortilla size and how generously you fill them.
