Description
Crispy and cheesy Chicken Taquitos filled with a flavorful mixture of shredded chicken, salsa, and Mexican spices, rolled in tortillas and cooked to golden perfection. Versatile cooking options include baking, pan frying, or air frying, making them an easy and crowd-pleasing appetizer or snack.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken breast
- ⅓ cup chunky salsa
- ⅓ cup plain nonfat Greek yogurt
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 cup freshly shredded Monterey Jack, cheddar, or Mexican blend cheese
Tortillas
- 6 6-inch flour or corn tortillas
Cooking and Serving
- Olive oil spray or nonstick cooking spray (or oil if frying)
- Greek yogurt or sour cream (thinned with a little milk for drizzling)
- Chopped fresh cilantro
- Guacamole
- Chopped diced tomatoes or additional salsa
Instructions
- Prepare the Filling: In a medium bowl, combine shredded chicken, salsa, Greek yogurt, kosher salt, garlic powder, ground cumin, and chili powder. Mix well to evenly blend the ingredients. Fold in the shredded cheese gently to maintain texture.
- Warm Tortillas: If using corn tortillas, heat a nonstick skillet over medium heat. Warm the tortillas on each side for about 30 seconds until soft and pliable. Flour tortillas do not require warming.
- Assemble Taquitos: Place about one-sixth of the filling mixture down the center of each tortilla. Roll the tortilla tightly around the filling and place seam-side down on a parchment-lined baking sheet. Use a toothpick to secure if necessary. Repeat for all tortillas.
- Choose Cooking Method: To bake, preheat oven to 425°F, lightly mist the tops of taquitos with cooking spray, and bake for 18 minutes until golden and crispy. For pan frying, heat 1½ inches of peanut or similar frying oil in a deep skillet over medium-high heat until hot, then fry taquitos in batches, turning until crispy on all sides. Let drain on paper towels. For air frying, preheat air fryer to 380°F, arrange taquitos in a single layer seam-side down, mist with spray, and air fry for 12 minutes until crisp.
- Serve: Remove cooking method choice taquitos and serve hot with thinned Greek yogurt or sour cream drizzled on top, and garnished with fresh cilantro, guacamole, and diced tomatoes or extra salsa.
Notes
- Use corn tortillas for an authentic taste and better crispiness when warmed properly before rolling.
- For a lighter option, bake or air fry instead of pan frying.
- Secure taquitos with toothpicks while baking to keep them intact.
- Adjust spice level by varying the amount of chili powder or adding a pinch of cayenne.
- Leftover taquitos can be reheated in an air fryer or oven to maintain crispiness.
Nutrition
- Serving Size: 1 taquito
- Calories: 253 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 52 mg
