Chicken Taquitos Recipe

Prepare shredded chicken

If not already cooked, poach or roast 1.25–1.5 lb chicken breasts or thighs until internal temperature reaches 165°F, let rest, then shred with forks. Measure out 3 cups shredded chicken.

In a medium bowl combine shredded chicken, shredded cheese, diced onion, minced garlic, ground cumin, chili powder, salt, black pepper, lime juice, and chopped cilantro if using. Mix until evenly combined. The mixture should be moist but not soupy; the cheese will help bind.

Warm the flour tortillas for pliability: wrap them in a damp clean kitchen towel and microwave 30–45 seconds, or heat briefly on a dry skillet for 10–15 seconds per side. Keep covered so they stay soft while you assemble.

Lay a warmed tortilla flat. Spoon about 3 tablespoons (roughly 2–3 tbsp) of the chicken-cheese filling in a line along one edge of the tortilla, leaving 1/2 inch at the edge. Do not overfill.

Tightly roll the tortilla around the filling, seam-side down. Repeat with remaining tortillas and filling. You should get about 8 taquitos depending on fill amount.

Heat a 10–12 inch skillet over medium heat and add vegetable oil to a depth of about 1/4 inch (roughly 1 cup). Heat oil to 350°F (medium-high). If you don't have a thermometer, test by dropping a small piece of tortilla into the oil — it should sizzle immediately and brown within 30–60 seconds.

Working in batches (do not overcrowd the pan), place seam-side down in the hot oil. Fry for 1.5–2 minutes per side, turning carefully with tongs or a slotted spatula, until golden brown and crisp on all exposed edges. Total fry time per taquito ~3–4 minutes.

Remove to a paper towel–lined tray to drain. If desired, brush lightly with the optional neutral oil before frying for extra crispness (or spray briefly with a cooking spray). Keep finished taquitos warm in a 200°F oven on a tray while you finish the rest.

Place 2 taquitos per serving on a plate. Top with a small handful (about 1/4 cup) of shredded lettuce and a spoonful (about 2 tbsp) of diced tomatoes.

Drizzle with sour cream or crema (about 1–2 tablespoons per serving) or serve crema on the side. Sprinkle crumbled queso fresco over the top (about 2 tbsp per serving). Add sliced pickled jalapeños if desired and garnish with a lime wedge.

Serve immediately while taquitos are crisp. If substituting steak, use the thinly sliced seasoned cooked steak in place of shredded chicken in the filling (same quantities), or simply fill tortillas with steak and cheese and proceed with the same rolling and frying steps.