Name: Taquitos with Shredded Chicken and Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded cheddar cheese; ½ cup shredded Monterey Jack cheese; ¼ cup finely chopped onion; ¼ cup chopped fresh cilantro; 1 teaspoon ground cumin; ½ teaspoon garlic powder; 12 small corn tortillas; Vegetable oil for frying; Salt and pepper to taste

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Hey y'all! Ready to spice up your weeknight dinners or wow your friends at your next get-together? These Taquitos with Shredded Chicken and Cheese are crispy, cheesy, and packed with savory flavor in every bite. They're perfect as an appetizer, party snack, or an easy family dinner. The golden tortillas, melty cheese, and juicy chicken make them irresistible. Let's get cooking!

Why You'll Love This Taquitos with Shredded Chicken and Cheese Recipe

Quick and easy to prepare, making weeknight dinners a breeze.
Crispy on the outside and overflowing with cheesy, savory goodness on the inside.

Kid-friendly and customizable with your favorite toppings.
Great for crowds or make-ahead lunches.
Baked or fried – you choose your preferred cooking method!

Ingredients for Taquitos with Shredded Chicken and Cheese

2 cups cooked shredded chicken (rotisserie chicken works great)
1 ½ cups shredded Monterey Jack cheese (or Mexican cheese blend)
½ cup shredded cheddar cheese

½ cup salsa (mild or spicy, your choice)
¼ cup chopped fresh cilantro (optional)
½ teaspoon ground cumin

½ teaspoon garlic powder
12 small corn tortillas (6-inch)
Vegetable oil, for frying or brushing (about ½ cup if frying)

Salt and pepper, to taste

Step-by-Step Directions for Making Taquitos with Shredded Chicken and Cheese

1. Prep the Filling

In a large bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, salsa, cilantro (if using), ground cumin, and garlic powder. Mix well until evenly combined. Season with salt and pepper to taste.

2. Soften the Tortillas

Wrap the tortillas in a damp paper towel and microwave for 30-40 seconds to make them pliable and prevent cracking.

3. Roll the Taquitos with Shredded Chicken and Cheese

Spoon about 2 tablespoons of the chicken and cheese mixture onto the lower third of each tortilla. Tightly roll up each tortilla and secure with a toothpick if needed to hold the shape.

4. Cook the Taquitos

Baking: Preheat your oven to 425°F (220°C). Place rolled taquitos seam-side down on a parchment-lined baking sheet. Brush lightly with vegetable oil. Bake for 16-18 minutes, or until golden and crispy.
Frying: In a large skillet, heat ½ inch of vegetable oil over medium-high heat. Fry taquitos in batches, seam-side down, for 2-3 minutes per side or until golden brown and crispy. Drain on paper towels.

Notes for Perfect Taquitos with Shredded Chicken and Cheese

Use rotisserie chicken for extra flavor and convenience. Check out this guide on shredding chicken.
If tortillas crack during rolling, warm them a bit longer to soften.
For a healthier version, bake them instead of frying. See this healthy cooking techniques resource.

Variations on Taquitos with Shredded Chicken and Cheese

Spicy Jalapeño: Add chopped jalapeños to the chicken mix for a fiery kick.
Vegetarian: Replace chicken with black beans and corn for a meatless version.
Breakfast Taquitos: Add scrambled eggs and breakfast sausage to the filling for a morning treat.

Required Equipment

Large mixing bowl
Microwave and damp paper towels
Baking sheet and parchment paper (for baking)

Large skillet and tongs (for frying)
Paper towels (for draining)
Toothpicks (optional, to secure rolls)

Storage Instructions for Taquitos with Shredded Chicken and Cheese

Store cooled taquitos in an airtight container in the refrigerator for up to 4 days.
To freeze, arrange in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 2 months.
Reheat in a 400°F oven for 10-12 minutes or until crisp.

Serving Recommendations for Taquitos with Shredded Chicken and Cheese

Serve hot with guacamole, salsa, or sour cream on the side.
Add a fresh salad or pico de gallo for a complete meal.
Pair with Mexican rice or refried beans for a heartier spread.

Pro Tips for the Best Taquitos with Shredded Chicken and Cheese

Don’t overfill each tortilla or they may burst during cooking (see rolling tips here).
Keep rolled, uncooked taquitos covered with a damp towel to prevent drying out while you work.
If baking, flip taquitos halfway through for even crispiness.

FAQ: Taquitos with Shredded Chicken and Cheese

Can I make these taquitos ahead of time?: Yes! Roll and refrigerate taquitos up to 24 hours in advance, then bake or fry when ready to serve.
What's the best cheese for taquitos?: Monterey Jack, cheddar, or a Mexican blend cheese works best for that gooey, melty interior.
Can I use flour tortillas instead of corn?: Absolutely! Flour tortillas work well, but will be softer and less crispy than corn.

Prep time: 15 minutes
Cook time: 18 minutes
Total time: 33 minutes

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Taquitos with Shredded Chicken and Cheese