Taquitos de Pollo (Chicken Taquitos)

Chicken taquitos stacked on top of each other and topped with avocado, Mexican crema, cheese, tomatoes, cilantro and more.

5 from 3 votes

Yield: 6 servings

Taquitos de Pollo (Chicken Taquitos)

With a cheesy, tomatoey filling, these crispy chicken taquitos with avocado and crema will become a weeknight favorite in no time!

Prep Time15

Cook Time15

Total Time30

Ingredients

½ cup oil, divided
⅓ cup diced tomato
¼ cup diced onion
1 tablespoon minced garlic
½ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
1 cup cooked and shredded chicken
½ cup Mexican crema, or sour cream
1 ½ cups shredded cheese
12 corn tortillas, or flour tortillas

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Instructions

In a large skillet, heat a tablespoon of the oil. Cook the tomato, onion, and garlic for 3 minutes, then season with cumin, smoked paprika, salt, and black pepper. Stir well, then add the chicken, sour cream, and cheese. Remove from the heat.
Place 2 heaping tablespoons of filling into a tortilla (not in the center, but along one side - check step by step photos in the post for visual guidance) and roll up the tortilla tightly.
In a deep skillet, heat the remaining oil to 350°F.
Carefully place the seam side down in the hot oil. Brown all sides, then remove and continue with the remaining tortillas. You can cook a few taquitos together at a time, just make sure you don’t over crowd the pan.
Serve the taquitos immediately with your favorite toppings.

Notes

Optional Toppings: Pico de Gallo, Mexican Crema (or sour cream), Guacamole, Salsa (Salsa Ranchera, Salsa Verde or Restaurant Style Salsa), Cilantro, Shredded Lettuce, Diced Tomato, Onion or Crumbled Mexican Cheese (Cotija or Queso Fresco).

Don't want to fry?

Bake: Preheat oven to 425°F. Place the taquitos seam side down on a baking sheet lined with parchment paper. Lightly brush or mist the outsides with cooking oil. Bake for 15 minutes, flipping half way through baking, until golden brown and crispy.
Air fry: Preheat the air fryer to 375°F. Place the taquitos in a single layer, in the air fryer basket, seam side down. Mist the outsides with cooking spray. Air fry for 4 minutes. Flip the taquitos and lightly mist them with oil again, then air fry for 2 to 3 more minutes, until crispy. Transfer to a plate and repeat with the remaining taquitos.

Store Leftovers: Taquitos are best served fresh. Once they’re stored, they begin to soften. However you can refrigerate any leftovers in an airtight container for up to 5 days.

Reheat: To reheat them, pop them into the air fryer at 400°F for 2-3 minutes, for best results.

Freeze: For longer storage, prepare them and skip the frying. Place them in a freeze-friendly bag or container and freeze them for up to 3 months. Thaw them for 30 minutes before frying as usual.

Prep-ahead. Roll the taquitos as usual but don’t fry them. Keep them in the fridge for up to 3 days and fry right before serving or freeze.

Don’t over stuff. It’s tempting to add a lot of filling to your tortilla, but this will make them impossible to keep closed and fry.

Use a toothpick. Pin the taquitos closed with a toothpick if they’re opening up. This way you won’t have a taquito disaster once they hit the oil, with the filling falling out.

Spicy: Want to add some heat? You can add a pinch of cayenne pepper or 1 to 2 diced chipotle peppers in adobo sauce.

Shredded Cheese: I like Oaxaca, Chihuahua, Monterrey Jack, or a Mexican blend. However, you can use any shredded cheese you like.

Nutrition

Serving: 2 Taquitos, Calories: 515kcal, Carbohydrates: 33g, Protein: 18g, Fat: 34g, Saturated Fat: 7g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 50mg, Sodium: 815mg, Potassium: 198mg, Fiber: 2g, Sugar: 4g, Vitamin A: 388IU, Vitamin C: 2mg, Calcium: 274mg, Iron: 3mg