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Two plates containing crispy chicken taquitos atop a bed of shredded lettuce and topped with pico de gallo and a drizzle of sour cream.

Easy Chicken Taquitos

These easy chicken taquitos are perfect for busy weeknights or meal prep! Made with shredded rotisserie chicken, melty cheese, and a blend of spices, they’re rolled in tortillas and baked or air-fried until crispy.
4.54 from 13 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 servings

Ingredients  

  • 2 Tablespoons extra-virgin olive oil
  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • 2 Tablespoons fresh lime juice
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh black pepper
  • 3 cups shredded rotisserie chicken
  • 1 cup shredded cheddar or Mexican blend cheese
  • 12 (6-inch) flour tortillas

Instructions 

  • Preheat the oven to 425ºF and line a baking sheet with parchment paper. (See Kelly's Notes for air fryer instructions.)
  • In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook until it's translucent, 3 to 5 minutes. Add the garlic, and cook, stirring occasionally, for about 3 minutes until it's golden and fragrant.
  • Reduce the heat to low, and then add the lime juice, cumin, paprika, salt and black pepper to the pan, stirring to combine. Add the shredded chicken, tossing to combine.
  • Transfer the chicken mixture to a large bowl and let it cool for 10 minutes, and then stir in the shredded cheese.
  • Arrange the tortillas on work surface then place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla, secure it with a toothpick, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.
  • Bake the taquitos for 15 to 20 minutes until golden brown and crispy. (See below for air fryer instructions.) Serve with guacamole and salsa.

Notes

  • Taquitos are traditionally made with corn tortillas, however you can use flour tortillas, which are much more pliable, and thus easier to roll. Want to go the homemade route? My foolproof flour tortilla recipe takes just 30 minutes!
  • To cook the taquitos in an air fryer: Preheat the air fryer to 400°F. Grease the basket with cooking spray then arrange a portion of the taquitos in an even layer. Coat the taquitos with cooking spray then air-fry them until golden brown and crispy, about 8 minutes.
  • To make ahead: You can prep the filling up to 2 days in advance. Store it in an airtight container in the fridge, then assemble and bake the taquitos when you're ready. You can even roll them up a few hours ahead of time—just keep them covered in the fridge until you're ready to bake.
  • To store leftovers: Store cooked taquitos in an airtight container in the fridge for up to 4 days. Reheat them in a 350ºF oven or air fryer for a few minutes until they’re hot and crispy again. (The microwave works too, but they won’t be quite as crunchy.)
  • To freeze: Assemble the taquitos, but don’t bake them—just place them in a single layer on a parchment-lined baking sheet and freeze until firm, about 1 hour. Then transfer them to a freezer-safe bag or container. When you’re ready to eat, bake them straight from frozen at 425ºF for 20 to 25 minutes, or until golden and heated through.
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