Whip up a batch of these delicious and creamy chicken Taquitos for a super satisfying snack or appetizer!
These crispy chicken taquitos have become my go-to solution for busy weeknight dinners and easy afterschool snacks for my nephews. What started as a way to transform leftover rotisserie chicken into something exciting has evolved into one of my most requested recipes by the kiddos. All it takes is a handful of pantry staples combined with shredded chicken to create a taquito filling that’s creamy, flavorful, and irresistible—even for the pickiest eaters.
The secret to exceptional taquitos is all in the technique. I learned early on that properly softening the corn tortillas is critical. Just toss them in the microwave for a few seconds with a damp paper towel—trust me, it’ll make all the difference. The last thing you want is your tortillas cracking and ripping to shreds while you’re trying to roll them.
My favorite part of the recipe is how the cream cheese and Greek yogurt create richness, while keeping things lighter than traditional versions, and the blend of spices adds just the right amount of warmth without overwhelming the chicken. Plus, I love how easy they are to whip up!
I’ve baked them in the oven for a crowd and also used the air fryer for a quick family meal—they always turn out perfectly crispy on the outside and creamy on the inside. The air fryer method has become my preferred approach when I’m cooking for smaller groups, since it’s faster, and it creates an incredibly even golden crust. Not to mention, it doesn’t heat up the entire kitchen. These taquitos freeze beautifully, too, making them perfect for meal prep or when you have unexpected guests.
How do I cook these taquitos in the air fryer?
As I mentioned, I actually prefer cooking taquitos in the air fryer instead of the oven. If you’re team air fryer as well, follow the same preparation steps by mixing the filling and rolling the softened tortillas with two to three tablespoons of chicken mixture each. Preheat your air fryer to 400°F, and lightly spray the taquitos with cooking oil before placing them seam-side down in the air fryer basket. Make sure they don’t touch each other to prevent them from steaming. Cook for six to eight minutes, then flip them over and cook for an additional two to three minutes, until golden brown and crispy all around.
How do I store leftovers?
If you have any taquitos left over, allow them to cool completely. You can store them in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and place them on a baking sheet. Lightly spray them with oil before baking for 8-10 minutes until heated through and crispy. Alternatively, you can use an air fryer at 350°F for 3-4 minutes, or microwave for 30-60 seconds, if you prefer a quicker, softer result.
Serving suggestions
You can serve these crispy taquitos with a side of sour cream, crumbled queso fresco, this spicy Salsa, and some Chunky Guacamole. If you want to make it a meal, I recommend making a side of these Refried Beans, this Avocado Salad, and some Seasoned Rice. You can also make a side of Refried Black Beans with this Mexican Rice and simple Spring Salad. Be sure to include a few lime wedges and minced cilantro on the side, too!
Taquitos
Ingredients
- 2 cups shredded cooked chicken
- 1/3 cup low-fat cream cheese softened
- 1/3 cup salsa plus more for serving if desired
- 1/3 cup Greek yogurt plus more for serving if desired
- 1/2 teaspoon ground cumin
- 3/4 cup shredded Mexican blend cheese
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 12-15 corn tortillas 6-inch
- Cooking spray or light olive oil
- Toppings such as shredded lettuce, guacamole, or diced tomatoes
Instructions
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Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly coat it with cooking spray.
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In a medium bowl, combine shredded chicken, cream cheese, salsa, Greek yogurt, cumin, cheese, salt, pepper, garlic powder, chili powder, and dried oregano. Stir until the filling is well blended.
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Wrap corn tortillas in a damp paper towel and microwave for 20-30 seconds until soft and pliable.
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Place about 2-3 tablespoons of the filling on one end of each tortilla and roll tightly. Set the rolled taquitos seam side down on the prepared baking sheet.
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Lightly spray or brush the tops of the taquitos with olive oil. Bake in a preheated oven for 15-20 minutes until the edges turn crispy.
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Serve warm, optionally with extra salsa or Greek yogurt. You can also top them with shredded lettuce, guacamole, or diced tomatoes if desired.
Nutrition
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