Chicken Taquitos Recipe

I’ve been super into this crispy chicken taquito recipe lately ’cause it turns shredded chicken mixed with garlic, onions, and just the right kick of chili powder and cumin, wrapped up in warm corn tortillas and fried till golden, into a kind of messy, cheesy adventure that always makes me smile even when I mess it up a bit.

I love making Chicken Taquitos cause they’re super tasty. I like to mix shredded chicken from large breasts with chopped onion, minced garlic, chili powder, cumin, salt and pepper, and then spread Monterey Jack cheese on warmed corn tortillas.

Frying them in vegetable oil makes them extra crispy, and it’s simply amazing.

Ingredients

• Chicken breasts offer lean protein and a hearty base for the filling.
• Finely chopped onion adds mild sweetness and extra crunch to each bite.
• Minced garlic boosts savory notes and helps enhance overall taste.
• Warming corn tortillas keeps them flexible for perfect, crispy taquitos.
• Shredded Monterey Jack cheese melts nicely, giving a gooey, rich flavor.
• Chili powder adds subtle heat while brightening the dish’s flavor.
• Ground cumin lends warm earthiness that balances all the spices well.
• Optional sour cream, salsa or guacamole provide a tangy cooling contrast.
• Vegetable oil nearly submerges the taquitos making them crispy and golden.
• A blend of spices creates a well balanced, mouth watering flavor explosion.

Ingredient Quantities

• 2 large chicken breasts (cooked and shredded)
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 10 to 12 corn tortillas (warmed so they dont crack)
• 1 cup shredded Monterey Jack cheese
• Vegetable oil for frying (enough to almost submerge the taquitos)
• Optional: Sour cream, salsa, or guacamole for serving

How to Make this

1. In a large bowl, mix the shredded chicken, chopped onion, minced garlic, chili powder, ground cumin, salt and pepper until everything is well combined.

2. Warm the corn tortillas in a skillet or microwave so they dont crack when you roll them.

3. Spoon a line of the chicken mixture in the center of each tortilla.

4. Sprinkle a handful of shredded Monterey Jack cheese over the chicken.

5. Roll the tortilla up tightly, trying to keep the filling inside.

6. Pour enough vegetable oil into a deep frying pan so the taquitos are nearly submerged and heat the oil to medium-high.

7. Fry the taquitos in batches for about 3 to 5 minutes, turning them occasionally until they are crispy and golden.

8. Use a slotted spoon to remove the taquitos and let them drain on paper towels.

9. Serve the taquitos hot with sour cream, salsa, or guacamole if you want.

Equipment Needed

1. A large mixing bowl – you’ll need this to combine all the chicken and spices
2. A cutting board and a sharp knife – essential for chopping the onion and mincing the garlic
3. A microwave or a skillet – use either one to warm up the corn tortillas so they dont crack
4. A deep frying pan – it has to be deep enough to almost submerge the taquitos in oil
5. A slotted spoon – needed for scooping out the taquitos once they are fried
6. Paper towels – for draining off the excess oil after frying

FAQ

• Q: How do I warm the tortillas so they dont crack?
  A: Just warm them up in a dry skillet for about 10-15 seconds on each side or microwave them in a damp paper towel for about 20 seconds.
• Q: Can I use rotisserie chicken instead of cooking my own?
  A: Yup, using rotisserie chicken works great its already cooked and shreding it will save you some time.
• Q: Is it alright to bake the taquitos instead of frying them?
  A: Sure thing, you can bake them at 400°F for roughly 20-25 minutes till they get crispy.
• Q: What is the best way to store leftover taquitos?
  A: You can keep them in an airtight container in the refrigerator for up to 3 days, and to reheat, pop them in the oven for a few minutes to restore the crunch.
• Q: What dipping sauces work best with chicken taquitos?
  A: Sour cream, salsa, or guacamole all work amazingly well to add an extra pop of flavor.

Chicken Taquitos Recipe Substitutions and Variations

• For the chicken breasts, you can use shredded rotisserie chicken or even chicken thighs if you prefer something more budget friendly.
• If you dont have plain onion, try using scallions or even a little bit of leeks chopped up fine.
• No garlic fresh? A pinch of garlic powder (about 1/4 teaspoon) can work in a pinch.
• If you’re out of chili powder, a mix of a little paprika and cayenne (use less cayenne cause its spicy) can add a good kick.
• Dont have Monterey Jack? Try using Cheddar or even a Mexican blend of cheeses.

Pro Tips

1. When warming the tortillas, be careful not to overheat them ’cause they can get brittle and crack. I usually microwave them for like 20-30 seconds or warm them in a skillet just enough so they become soft, which really helps when you’re trying to roll up the taquitos without having the filling spill out.

2. Make sure your shredded chicken is as even as possible. If there are big chunks, they might fall out when you roll ’em up. It works better if every bite has a good mix of chicken, onion, garlic, and spices. Spending a few extra minutes shredding it well is totally worth it.

3. When you’re frying, do it in small batches so the oil doesn’t cool down too much. Keeping the oil at the right medium-high temperature is key for getting that crispy, golden finish. Overcrowding the pan can lead to limp taquitos that are not as tasty.

4. Don’t be afraid to experiment a bit with your seasonings. A pinch more salt or a sprinkle of extra cumin can really boost the flavor, but be sure to taste as you go. Sometimes, a little tweak makes the difference between a good taco and an awesome one.