If you want a crunchy, hand-held dinner that comes together in under 30 minutes using pantry staples and leftover rotisserie chicken, these crispy chicken taquitos are your new go-to. They’re golden, cheesy, and kid-approved — perfect for busy weeknights, game-day snacking, or a make-ahead appetizer for guests. If you’re into copycat comfort-food projects, you might also enjoy this copycat Chick-fil-A crispy chicken sandwich recipe for another fast, satisfying chicken option.
Why you’ll love this dish
These taquitos hit a sweet spot: crispy outside, melty inside, and loaded with simple ingredients most home cooks already keep on hand. They’re ideal when you have leftover shredded chicken (rotisserie is perfect), a handful of tortillas, and 20 minutes to spare.
“My kids call these ‘chicken cigars’ — quick, portable, and always gone in minutes.” — a regular weeknight-supper reviewer
Reasons to try them:
- Fast prep: uses pre-cooked chicken so you skip long cooking times.
- Budget-friendly: uses affordable staples (beans, corn, cheese).
- Crowd-pleaser: crunchy texture and familiar flavors appeal to kids and adults.
- Flexible: easy to bake or air-fry if you prefer less oil.
- Make-ahead friendly: you can freeze rolled taquitos for later frying.
How this recipe comes together
Start by mixing the shredded chicken with cheese and a few pantry spices. Warm tortillas briefly so they bend without cracking. Spoon — roll — secure — then fry until golden. That’s the entire workflow: mix, warm, fill, roll, fry, drain. In a busy kitchen it’s a relief to know each step is quick and predictable.
What you’ll need
- 2 cups cooked, shredded chicken (rotisserie, poached, or slow-cooker) — shredded evenly for easy rolling.
- 1 cup shredded cheese (cheddar, Mexican blend, or Monterey Jack) — melts smoothly.
- 1/2 cup black beans, rinsed and drained.
- 1/2 cup corn (fresh, canned drained, or thawed frozen).
- 1 teaspoon chili powder.
- 1/2 teaspoon ground cumin.
- Salt and pepper to taste.
- 10 small corn or flour tortillas (6-inch/soft taco size).
- Oil for frying (vegetable, canola, or sunflower) — enough for a shallow fry, about 1/4–1/2 inch in the pan.
Ingredient notes and swaps:
- For a dairy-free option, use dairy-free shredded cheese or omit cheese and add extra beans for binding.
- Use small flour tortillas for softer, more pliable rolls; corn tortillas deliver a crispier, more authentic texture but need warming to avoid cracking.
- Add a pinch of smoked paprika or a dash of hot sauce if you like heat.
Step-by-step instructions
- Make the filling: In a medium bowl, combine shredded chicken, shredded cheese, black beans, corn, chili powder, cumin, and a pinch of salt and pepper. Mix until evenly distributed.
- Warm tortillas: Heat a dry skillet over medium and warm each tortilla 10–20 seconds per side until soft and pliable. Stack them under a towel to keep warm. Warming prevents tearing when you roll.
- Portion the filling: Spoon about 2 tablespoons of the mixture along one edge of a tortilla. Don’t overfill or rolls won’t seal.
- Roll tight: Roll the tortilla tightly around the filling and tuck the seam underneath. Use a toothpick if needed to secure the seam while frying.
- Heat the oil: Pour oil into a skillet to about 1/4–1/2 inch depth. Heat to roughly 350°F (175°C). If you don’t have a thermometer, test with a small scrap of tortilla — it should sizzle steadily and turn golden within a few seconds.
- Fry the taquitos: Place taquitos seam-side down and fry 2–3 minutes per side until evenly golden and crisp. Work in batches to avoid crowding.
- Drain and rest: Transfer cooked taquitos to a paper-towel-lined plate to drain for a minute. Remove toothpicks before serving.
Quick safety note: keep a lid nearby when frying; if oil splatters dangerously, cover the pan and turn off heat. Never leave hot oil unattended.
Best ways to enjoy it
Serve warm with a trio of dips: zesty salsa, cool crema or sour cream, and guacamole. For a fiesta-style plate, add a simple cabbage slaw, pickled red onions, and lime wedges. If you want something heartier, pair with Spanish rice or a quick black bean salad.
If you like experimenting with copycat fast-food sandwiches and flavor hacks, you can borrow assembly ideas from this Chick-fil-A crispy chicken sandwich copycat for sandwich-style toppings that work surprisingly well tucked into a taquito-style roll.
Plating ideas:
- Stack three taquitos per person with a ramekin of salsa in the middle.
- Make a taquito bar: bowls of toppings — shredded lettuce, pico de gallo, crema, pickled jalapeños — and let guests build their own.
- For appetizers, cut each taquito in half on the bias and serve toothpicked with dipping sauce.
Storage and reheating tips
Refrigeration: Cool taquitos to room temperature (no more than 2 hours out). Store in an airtight container for up to 3–4 days.
Freezing: Freeze un-fried rolled taquitos on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Fry from frozen — add an extra minute or two per side — or bake/air-fry directly from frozen.
Reheating:
- Oven: Preheat to 400°F (200°C). Arrange taquitos on a baking sheet and heat 10–15 minutes until hot and crisp.
- Air fryer: 350–375°F for 6–10 minutes, flipping once.
- Microwave: Not recommended for crispness (will get soggy), but microwave 30–45 seconds to reheat quickly then crisp briefly under a broiler.
Food safety: Reheat leftovers to 165°F (74°C) internal temperature before serving.
Pro chef tips
- Use a thermometer when frying: 350°F gives a golden crust without burning. Oil that’s too hot browns the outside before the inside heats.
- Don’t overfill: 2 tablespoons of filling keeps the seam tight and prevents splitting while frying.
- Warm tortillas just enough: 10–20 seconds per side — you want pliable, not steamed. Stacking them under a towel keeps them soft.
- Seal the seam: Press the roll on the pan seam-side down for the first 10–15 seconds of frying to set the seam. A toothpick helps but remove it before serving.
- For lighter taquitos: bake at 425°F for 12–15 minutes or air-fry until golden, turning once. Brush lightly with oil for better browning.
Creative twists
- Spicy chipotle: add 1–2 tablespoons minced chipotle in adobo to the filling for smoky heat.
- BBQ chicken: swap chili powder and cumin for 1/3 cup BBQ sauce and use Monterey Jack.
- Vegetarian: replace chicken with shredded jackfruit or extra black beans and roasted sweet potato.
- Breakfast taquitos: fill with scrambled egg, breakfast sausage, cheese, and a little salsa.
- Mexican street style: after frying, brush with a touch of melted butter and sprinkle with cotija, chopped cilantro, and a squeeze of lime.
Common questions
Q: Can I bake or air-fry these instead of frying?
A: Yes. Air-fry at 350–375°F for 6–10 minutes or bake at 425°F for 12–15 minutes, turning once. Brushing lightly with oil helps them brown and crisp.
Q: Will corn tortillas crack when I roll them?
A: Corn tortillas need warming. Heat them 10–20 seconds per side in a dry skillet and stack under a towel to stay pliable. If they’re still brittle, briefly steam them in the microwave wrapped in a damp paper towel for 20–30 seconds.
Q: How long can I freeze rolled taquitos?
A: Frozen un-fried or fully cooked taquitos keep well for up to 2 months. Reheat from frozen in the oven or air fryer for best texture.
Q: Can I use pre-shredded rotisserie chicken straight from the store?
A: Absolutely — rotisserie chicken is a great shortcut. Ensure it’s shredded uniformly so the filling rolls easily.
Q: How do I keep them crispy after frying?
A: Drain briefly on paper towels, then transfer to a wire rack in a low (200°F) oven if you need to keep a batch warm; this prevents sogginess from steam.
If you want more easy, crispy chicken ideas and copycat sandwich inspiration, browse related recipes and technique tips to expand your weeknight lineup.
Crispy Chicken Taquitos
Ingredients
Filling Ingredients
- 2 cups cooked, shredded chicken (rotisserie, poached, or slow-cooker) Must be shredded evenly for easy rolling.
- 1 cup shredded cheese (cheddar, Mexican blend, or Monterey Jack) Cheese should melt smoothly.
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn (fresh, canned drained, or thawed frozen)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
For the Taquitos
- 10 small corn or flour tortillas (6-inch/soft taco size) Use small flour tortillas for softer rolls; corn tortillas will be crispier.
- Oil for frying Vegetable, canola, or sunflower — enough for a shallow fry, about 1/4–1/2 inch in the pan.
Instructions
Preparation
- In a medium bowl, combine shredded chicken, shredded cheese, black beans, corn, chili powder, cumin, and a pinch of salt and pepper. Mix until evenly distributed.
- Heat a dry skillet over medium and warm each tortilla 10–20 seconds per side until soft and pliable. Stack them under a towel to keep warm.
- Spoon about 2 tablespoons of the mixture along one edge of a tortilla. Don’t overfill or rolls won’t seal.
- Roll the tortilla tightly around the filling and tuck the seam underneath. Use a toothpick if needed to secure the seam while frying.
Cooking
- Pour oil into a skillet to about 1/4–1/2 inch depth. Heat to roughly 350°F (175°C).
- Place taquitos seam-side down and fry 2–3 minutes per side until evenly golden and crisp. Work in batches to avoid crowding.
- Transfer cooked taquitos to a paper-towel-lined plate to drain for a minute. Remove toothpicks before serving.