These easy chicken taquitos are bursting with shredded chicken, black beans, corn, and a creamy cheese filling… All in a crispy corn tortilla!
This is a great make ahead recipe.. You can mix up the filling and refrigerate for up to 2 days, till you’re ready to use!
Skip the takeout and whip up a fiesta at home! These easy-to-make homemade taquitos are perfect for an easy weeknight dinner or a fun game-day appetizer!
Ingredients
For frying, you can use avocado oil or coconut oil, which are healthier options with high smoke points. Vegetable oil will also work. To assemble the taquitos, you’ll need a dozen 6-inch corn tortillas.
The filling is made with shredded chicken breasts, cream cheese, and 1/2 cup of chopped cilantro. If you’re not a fan of cilantro, you can easily substitute baby spinach.
To add cheesy goodness, you’ll need 1 1/2 cups of shredded cheese. Cheddar, Monterey Jack, or pepper jack (for a kick!) are all great options. And we’re adding 1/2 cup salsa and 1/3 cup sour cream to the mix. To round out the filling, you’ll also need 1 cup of rinsed black beans and 1/2 cup of sweet corn. Season everything to taste with salt and pepper to taste.
Finally, to complete this fiesta, pick your favorite toppings! Guacamole, shredded cheese, fresh Pico de Gallo, and sour cream are all fantastic choices.
How to Make Chicken Taquitos
Get ready to make restaurant-worthy taquitos at home… This recipe is perfect for beginners and packed with flavor!
Heat the Oil: Pour 1/2 inch of vegetable oil into a pan. Turn the heat to medium and let the oil get hot, but not sizzling (around 350 degrees F).
Mix the Filling: In a big bowl, combine the shredded chicken, cream cheese, chopped cilantro, salsa, sour cream, 1 cup of shredded cheese, black beans, corn, and a sprinkle of salt and pepper. Yum!
Warm the Tortillas: This is a super trick to prevent tearing! Wrap all the corn tortillas in a damp paper towel (like magic, it makes them nice and flexible). Microwave them for 30 seconds on high.
Assemble and Fry: Once your oil is hot, scoop 3 tablespoons of the filling onto the center of a warm tortilla. Spread it out a bit. Carefully roll the tortilla up tightly. Gently place the taquito seam-side down into the hot oil.
Get Crispy!: Fry the taquito for 2-3 minutes on each side, until it’s golden brown and delicious. Be careful, use tongs, the oil will be hot!
Drain and Repeat: Once golden brown, take the taquito out of the oil with tongs and place it on a paper towel to drain any extra oil. Repeat steps 4-6 until all the filling and tortillas are used up!
Keep them Warm: As you fry the taquitos, place them on a paper towel-lined plate in a warm oven (around 200 degrees F) to keep them crispy until you’re ready to serve.
Fiesta Time! Serve your taquitos warm with your favorite toppings like salsa, sour cream, and guacamole. Enjoy!
Tips for Making Taquitos
Some extra tricks to make your Chicken Taquitos a success:
Oil Temperature: How hot your oil is makes a big difference. If it’s not hot enough, your taquitos will be greasy. If it’s too hot, they’ll burn before they cook through. Aim for 350 degrees F (use a thermometer if you have one, or test by dropping a small piece of tortilla in the oil – it should sizzle gently).
Fry in Batches: Don’t crowd the pan! Fry the taquitos in batches of 2 at a time, so the oil temperature stays steady and your taquitos cook evenly.
Cheese Does Double Duty: Shredded cheese helps bind the filling together and adds melty goodness. But don’t overfill your taquitos, or the cheese will leak out while frying. Reserve some extra shredded cheese for sprinkling on top after frying, if you’d like!
Toothpick Trick: If you find your taquitos are coming undone while frying, you can secure them with a toothpick. Just pierce the rolled-up taquito through the center to hold it closed. Take the toothpick out carefully before serving.
Toppings: Get creative with your toppings! Guacamole, chopped avocado, pico de gallo, shredded lettuce, chopped fresh onions, or even a dollop of Greek yogurt are all delicious on top of these taquitos!
Chicken Taquito Recipe Card
Fiesta Chicken Taquitos
Ingredients
- Avocado oil or coconut oil for frying. You can also use vegetable oil, but I like to use a healthier oil with a high smoke point!
- 12 – 6 inch corn tortillas
- 2 cooked and shredded chicken breasts.
- 8 ounce package of cream cheese
- 1/2 cup chipped cilantro use baby spinach if you don’t like cilantro.
- 1 1/2 cup shredded cheese: cheddar Monterey jack or pepper jack for a little spice;)1/2 cup salsa
- 1/3 cup sour cream
- 1 cup black beans rinsed.
- 1/2 cup sweet corn.
- 1/2 cup salsa
- salt and pepper to taste
- Your favorite toppings: guacamole shredded cheese, fresh Pico de Gallo, shredded lettuce, refried beans or sour cream!
Instructions
- Pour 1/2 inch of vegetable oil into a pan. Turn the heat to medium and let the oil get hot, but not sizzling (around 350 degrees F).
- In a big bowl, combine the shredded chicken, cream cheese, chopped cilantro, salsa, sour cream, 1 cup of shredded cheese, black beans, corn, and a sprinkle of salt and pepper. Yum!
- Wrap all the corn tortillas in a damp paper towel (like magic, it makes them nice and flexible). Microwave them for 30 seconds on high. This prevents tortillas from tearing or cracking;)
- Once your oil is hot, scoop 3 tablespoons of the filling onto the center of a warm tortilla. Spread it out a bit. Carefully roll the tortilla up tightly. Gently place the taquito seam-side down into the hot oil.
- Fry the taquitos in batches of 2 at a time, so the oil temperature stays steady and your taquitos cook evenly.
- Fry the taquito for 2-3 minutes on each side, until it's golden brown and delicious. Be careful, use tongs, the oil will be hot!
- Once golden brown, take the taquito out of the oil with tongs and place it on a paper towel to drain any extra oil. Repeat steps 4-6 until all the filling and tortillas are used up!
- As you fry the taquitos, place them on a paper towel-lined plate in a warm oven (around 200 degrees F) to keep them crispy until you're ready to serve.
- Serve your taquitos warm with your favorite toppings like salsa, sour cream, and guacamole. Enjoy!
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
