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A stack of chicken taquitos with a drizzle of sour cream and pico de gallo topping.

Chicken Taquitos (Baked or Fried)

These chicken taquitos are stuffed with seasoned shredded chicken and cheese, then baked or fried to crispy perfection. Serve these taquitos with your favorite dipping sauces for a fun party snack or meal!
Course Appetizer
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 314kcal
Author Sara Welch


  • 2 1/2 cups cooked shredded chicken
  • salt and pepper to taste
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 12 small corn tortillas
  • oil if frying
  • cooking spray if baking


  • Place the chicken, salt, pepper, chili powder, garlic powder, cumin, cheddar cheese and Monterey Jack cheese in a bowl. Stir until combined.
  • Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute or until tortillas are warm and pliable.
  • Lay out the tortillas on a flat surface and divide the chicken and cheese mixture among the 12 tortillas. Roll up each tortilla tightly and secure with a toothpick.
  • To fry the taquitos: Heat 3/4 inch of oil in a deep pan to 350 degrees F. Add 3-4 taquitos and fry until crisp and golden brown, 3-5 minutes. Repeat with remaining taquitos.
  • To bake the taquitos: Preheat the oven to 425 degrees. Place the taquitos in a single layer on a sheet pan coated with cooking spray. Spray the tops of the taquitos with the cooking spray. Bake for 15-20 minutes or until crispy and golden brown.
  • Remove toothpicks, then serve.


  1. Nutritional information is for the baked taquitos as it is difficult to determine how much oil the taquitos will absorb during the frying process.


Calories: 314kcal | Carbohydrates: 24g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 365mg | Potassium: 277mg | Fiber: 3g | Vitamin A: 480IU | Calcium: 261mg | Iron: 1.4mg