Chicken Taquitos
Chicken Taquitos are an easy, irresistible Mexican classic.Corn tortillas are filled with flavorful chicken, rolled up tight, and fried until perfectly golden and crispy.
Like many Mexican dishes, it’s all about the toppings. Think creamy crema Mexicana, crumbled queso fresco, crunchy cabbage, fresh pico de gallo, salsa, avocado—each bite layered with texture and flavor.

These toppings add contrast, moisture, and brightness, bringing out the rich, toasty flavor of the fried corn tortillas. They’re simple to make at home with just a few basic ingredients.
Best Tortillas for Taquitos
Corn tortillas are the traditional and best choice for making taquitos. Their flavor and ability to crisp up beautifully during frying make them ideal. Look for thin, flexible tortillas—preferably one day old.
Where Do Taquitos Come From?
Taquitos are beloved throughout Mexico and have deep roots in everyday culture. They’re especially common as a form of street food, often sold by women as a way to support their families.
These golden rolls are inexpensive to make and yield good profit, making them a cherished staple in markets and neighborhoods. Beyond the economy, they’re a comfort food—warm, crispy, and deeply satisfying.
Ingredients
- Cooked Shredded Chicken – Tender, savory, and perfect for soaking up spices.
- White Onion – Adds mild sweetness.
- Garlic – Adds nutty tones.
- Ground Ancho Chile – Mild kick and traditional flavor.
- Tomato Paste – Deep tomato flavors.
- Tomato – Adds moisture and natural sweetness.
- Salt – Opens up the flavors.
- Corn Tortillas – The vessel for crisp perfection.
- Avocado Oil – Great for both cooking the filling and pan frying.

How to Make Chicken Taquitos
Chicken Filling
Heat 2 tablespoons of oil in a large pan over medium heat. Sauté the onion until softened and lightly golden. Add the garlic and ground ancho chile, and lightly toast for about 1 minute or until fragrant.
Stir in the tomato paste and let it cook for about 1 minute. Add the tomato and cook until softened and begins to release its juices. If the mixture isn’t juicy enough to loosen the browned bits at the bottom of the pan, add 1–2 tablespoons of water and stir gently to deglaze.
Stir in the shredded chicken and toss everything together until well combined and heated through. Season with salt to taste. The filling should be moist but not overly wet. Let it cool slightly.


Roll the Taquitos
Warm the tortillas in a skillet or on a comal over medium heat until soft and pliable. Keep them covered with a towel or in a tortilla warmer to prevent drying out.
Working with one tortilla at a time, add a spoonful of chicken filling along one edge and roll it up tightly.
Insert a toothpick through the center to secure the flap. You can roll a second taquito and slide it onto the same toothpick, aligning the flaps in the middle to keep them sealed. Repeat with the remaining tortillas and filling.

Fry the Taquitos
Heat ½ inch of oil in a pan to 350ºF. Fry the taquitos in batches—avoid overcrowding the pan. Cook until golden brown and crispy on all sides, turning as needed.
Transfer to a rack or stand them upright over paper towels to drain excess oil.


Serve
Carefully remove the toothpicks before serving. Arrange the taquitos on a plate and top with Mexican crema, crumbled queso fresco, cabbage, pico de gallo, salsa, and pickled Jalapeños.

Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making these Chicken Taquitos.
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Tips for the Best Chicken Taquitos
- Use thin, day-old, pliable corn tortillas.
- Warm tortillas before rolling to prevent cracks.
- Seal with a toothpick and secure both flaps in the center.
- Don’t overcrowd the pan—fry in batches.
- Drain on paper towels for extra crispiness.
- Reheat leftovers in the oven or air fryer to keep them crisp.
Salsas That Pair Perfectly
- Mexican Salsa with Tomatillo
- Authentic Salsa
- Salsa Taquera
- Salsa Macha Onions
- Avocado Salsa
- Salsa Macha


Topping Options
Once fried, taquitos are even better topped with a variety of textures and flavors:
- Crema Mexicana or sour cream
- Queso fresco or cotija
- Shredded lettuce or cabbage
- Pico de gallo
- Pickled red onions
- Sliced avocado or guacamole
- Salsa of your choice
- Pickled Jalapeños
- Pickled Salsa Macha Onions


T1D Personal Touch
As someone with type one diabetes, I like to share personal tweaks that work for me.
For a low-carb option, almond flour tortillas also work well. I like to part-cook them so they stay flexible enough to fill, roll, and fry without cracking.
A store brand I’ve had success with is Siete—no need to reheat before molding. Just keep in mind they tend to have a bit more carbs.
I’ll usually enjoy one taco with a corn tortilla and the rest with almond flour tortillas.
Store
Refrigerator: Let the taquitos cool completely, then store them in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
Freezer: After cooling, place the taquitos in a freezer-safe container or bag and freeze for up to 3 months. When ready to eat, thaw them overnight in the refrigerator before reheating.
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FAQs : Your Questions Answered
Q: Can I use flour tortillas?
A: You can, but they’ll have a different texture.
Q: What’s the best chicken to use?
A: Leftover rotisserie or boiled chicken breast works great.
Q: How do I keep them from unrolling?
A: Use toothpicks or place seam-side down while frying.
Q: What oil is best for frying?
A: Avocado oil, vegetable oil, or any neutral-flavored oil with a high smoke point works well.

Chicken Taquitos
Ingredients
Chicken Filling
- 4 cups cooked shredded chicken
- 1/2 white onion, diced
- 3 garlic cloves, minced
- 2 tsp ground ancho chile, or paprika
- 1 tbsp tomato paste
- 1 roma tomato, diced
- 2 tbsp water
- Salt to taste
Additional
- 18 corn tortillas
- Oil for pan frying and cooking (avocado oil)
- Toothpicks
Toppings
Instructions
Chicken Filling
- Heat 2 tablespoons of oil in a large pan over medium heat. Sauté the onion until softened and lightly golden. Add the garlic and ground ancho chile, and lightly toast for about 1 minute or until fragrant.
- Stir in the tomato paste and let it cook for about 1 minute. Add the tomato and cook until softened and begins to release its juices. If the mixture isn’t juicy enough to loosen the browned bits at the bottom of the pan, add 1–2 tablespoons of water and stir gently to deglaze.
- Stir in the shredded chicken and toss everything together until well combined and heated through. Season with salt to taste. The filling should be moist but not overly wet. Let it cool slightly.
Roll the Taquitos
- Warm the tortillas in a skillet or on a comal over medium heat until soft and pliable. Keep them covered with a towel or in a tortilla warmer to prevent drying out.
- Working with one tortilla at a time, add a spoonful of chicken filling along one edge and roll it up tightly.
- Insert a toothpick through the center to secure the flap. You can roll a second taquito and slide it onto the same toothpick, aligning the flaps in the middle to keep them sealed. Repeat with the remaining tortillas and filling.
Fry the Taquitos
- Transfer to a rack or stand them upright over paper towels to drain excess oil.
Serve
- Carefully remove the toothpicks before serving. Arrange the taquitos on a plate and top with Mexican crema, crumbled queso fresco, cabbage, pico de gallo, salsa, and pickled Jalapeños.
Nutrition
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