Crispy, crunchy, and oh-so-incredibly easy, these homemade chipotle chicken taquito roll-ups call for just 5 ingredients and can be baked or fried for a super fast appetizer, dinner, or snack.
These chicken taquitos can certainly be enjoyed on their own (and are a great finger food option for a party), but I enjoy them most when they’ve been doctored up with drizzles of this and shreds of that, including my Creamy Avocado Salsa Verde for drizzling, and my Easy Pico de Gallo for dipping. Because, we have tortillas. And that means we must dip.
What Are Chicken Taquito Made of
The taquitos themselves require just 5 ingredients, simple ingredients I can often find while foraging through the fridge.
Here’s what’s in these chipotle chicken taquitos:
- Shredded chicken—feel free to cook a chicken breast and shred, or shred a store-bought rotisserie chicken
- Canned chipotle peppers in adobo sauce—I used two chipotle chiles in this recipe along with a fair amount of adobo sauce. I like things spicy. But if you are of a more temperate palate, start with one chipotle and add more to your liking.
- Cheddar cheese
- Tortillas—you can use flour or corn but I prefer flour here
- Canola oil
*note: It seems like I always have a bag of leftover chipotle chiles stored in the freezer, left over from that can I opened for that one recipe that only called for one chipotle chile. So what in the heck do you do with the rest? Freeze them individually in plastic wrap and store in a freezer safe bag, then use in dishes like this one. Simple! And efficient.
How to Make These Chicken Taquitos
Homemade taquitos are simpler to make than you’d think. Here’s how:
Chipotle that chicken. First, doctor up some shredded chicken with a little adobo sauce, then divide the chicken mixture between your tortillas. Sprinkle on some cheese, then roll up the tortillas and secure with toothpicks.
Bake or fry, the choice is yours! (I’ve given detailed instructions for both methods in the recipe card below).
Top & serve. Lastly, garnish with your favorite toppings (I love shredded lettuce for more veggie crunch, a drizzle of Mexican cream, and grating of Mexican cotija cheese).
What is The Difference Between Flautas and Taquitos
In researching what the difference is between taquitos and flautas, I found reports that taquitos originated in Texas. Other reports stated flautas as taking their origins from Spain, the name coming from the fact they resemble flutes. Considering their mass appeal, they could indeed be considered the Pied Piper of Mexican cuisine. Both are cylindrical in shape and made with rolled up tortillas stuffed with beef, chicken, or cheese, and either baked or fried, then topped with condiments like sour cream and guacamole.
The two main differences I could discern from my findings is that taquitos are made of corn tortillas and flautas use flour tortillas. Taquitos are often made with smaller tortillas, while flautas are usually made with with larger ones. However, of the many, many recipes I’ve seen, it seems to me that the use of both styles and sizes of tortillas have become interchangeable. Flautas. Taquitos. Let’s just call them delicioso.
See more: 31 Healthy Mexican Recipes to Make Now
Can I Use Another Type of Meat?
Yes, you can stuff these homemade taquitos with whatever meat you’d like. I prefer shredded chicken since it’s easy to make and I always have some on hand for meal prepping. But shredded pork, beef, or even turkey would also work here.
What’s the Best Cheese for Taquitos?
Use whatever shredded cheese you have on hand. Monterrey Jack, cheddar, or a Mexican cheese blend would all work perfectly.
Can I Freeze Taquitos?
Yes, but don’t cook them first. After you’ve filled and rolled them, carefully wrap them in foil and place them in a freezer-safe, sealable bag, and then freeze. When you’re ready to bake or fry them, you can pull them directly from the freezer (just plan to allow more time for them to cook).
Tips for Making the Best Taquitos
- If I have my druthers, and because I’m the cook and so I can, I will usually choose flour tortillas over corn. I like to work with their pliable and flexible ways, and I prefer their soft, pillowy bite better. And even more, flour tortillas crisp up like dream.
- This time around I fried my chicken taquitos, but they are just as easily (or even easier) made baked in the oven. You won’t get quite the same luxe and flaky crunch factor with the baked version, but you’ll also be skipping the extra calories that come from frying as well.
- Yes, these homemade taquitos are fried, but they aren’t deep fried. They’re fried in a shallow amount of oil, cooked quickly, and drained well, so when made and enjoyed in moderation, can be an extremely satisfying treat.
- But of course, these are your taquitos/flautas, so please, choose which tortilla and frying/baking method you like best for your own cooking pleasures.
What to Serve with Chicken Taquitos
- Chunky Citrus Guacamole
- Pico de Gallo
- Chopped Mexican Kale Salad
- Easy Mexican Coleslaw
- Southwest Quinoa and Grilled Corn Salad
- Mexican Corn Dip (Hot or Cold!)
- Chips + Hatch Chile Salsa Verde
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
5-Ingredient Chipotle Chicken Taquitos
- 3 cups shredded chicken , (I used one large boneless chicken breast)
- 1-2 chipotle peppers in adobo sauce , minced
- 3 cups shredded cheese , (such as Monterey jack, cheddar or a combination of your favorite cheese)
- 12 7- inch flour tortillas , (you can use corn tortillas if you prefer)
- 2-3 cups canola oil for frying , (or 1 tablespoon canola oil to brush the tortillas with if baking)
- Creamy Avocado Salsa Verde , (recipe here)
- Pico de Gallo , (recipe here)
- Shredded lettuce
- Shredded cotija cheese
- Mexican crema or sour cream
- In a medium bowl, toss the shredded chicken breast with the chipotle peppers and adobo sauce until well combined. Add more or less peppers and the adobo sauce to your liking.
- To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with ⅓ cup of the shredded chicken mixture and sprinkle with ¼ cup of the shredded cheese. Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.
To fry the taquitos:
- Pour enough oil in a heavy bottom fry pan or pot to cover ½ inch, or so enough oil reaches halfway up the sides of the tortillas when frying. Heat the oil to 350°F — use a candy thermometer to measure the oil without touching the bottom of the pan. If you don't have a thermometer, test the oil temperature by dropping a piece of the tortilla into the oil. If it sizzles it should be hot enough.
- Add the filled tortillas to the hot oil and cook in batches so not to crowd the pan. Fry each side until golden brown, about 2 minutes each side. Transfer to a plate or cutting board lined with paper towels.
To bake the taquitos:
- Preheat the oven to 425°F. Place the tortillas on a baking sheet lined with parchment paper or foil, and lightly brush the filled tortillas with canola oil.
- Bake for 12-15 minutes or until golden brown and crisp then transfer to a plate.
- To serve, remove the toothpicks from the taquitos and serve on their own or serve with avocado salsa verde, pico de gallo, sour cream or Mexican crema, shredded lettuce, and grated or crumbled cotija cheese.
More Easy Mexican Recipes to Try
- Blackened Fish Tacos with Creamy Avocado Sauce
- Beyond Easy Chicken Mole Enchiladas
- Just Like Taco Bell Tacos
- The Best Mexican Stuffed Peppers
- Slow Cooker Smoky Pulled Pork Tacos
- Easy Chilaquiles with Eggs
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