Chicken Taquitos (Baked or Fried) with 3 Sauces

These cheesy, crispy homemade chicken taquitos are stuffed with juicy cumin-garlic shredded chicken thighs and melty cheese, and can be oven-baked or fried. Serve with a trio of Mexican-style homemade sauces-garlic crema, smoky chipotle aioli, and avocado-cilantro lime.

 

What Are Chicken Taquitos?

Think of these baked chicken taquitos as the crispy, cozy cousin to your favorite weeknight Mexican tacos-the kind you toss on a sheet pan, slide into a hot oven, and still get that restaurant-quality crunch without deep-frying. I roll tender cumin-garlic shredded chicken and melty cheese into warm corn tortillas, bake or fry them until golden, then generously drizzle with 3 distinctly different Mexican-inspired homemade sauces: a cooling garlic crema, a smoky chipotle aioli, and a bright avocado-cilantro-lime crema. It's the platter I pull out for game day or casual entertaining-easy, crunchy, and seriously satisfying-and it pairs perfectly with my cilantro lime black bean rice, family-favorite Mexican street corn pasta salad, easy Mexican corn dip, or even a quick skillet of Mexican ground beef for a build-your-own taquito bar vibe.

Authentic vs. My Version

• What's "authentic" taquitos? Traditionally, taquitos (a.k.a. flautas in some regions) are corn tortillas rolled around a simple filling (often shredded chicken or beef) and deep-fried until crisp, then topped with crema, lettuce, salsa, and cheese. It's one of my favorite Mexican recipes that I always order at a Mexican restaurant.
• My spin: I keep the corn tortillas, chicken, cheese, and classic taquito shape, but I bake instead of deep-fry (and I include frying instructions if you want them-even though baking is easier, less messy, and just as crispy). I also made three sauces-including a chipotle aioli and an avocado-cilantro crema-for a modern, restaurant-style platter that's lighter yet still pure comfort food.

Ingredient Notes & Substitutions

• Chicken thighs: I used skinless boneless chicken thighs for flavor and made my own shredded chicken. You an also use boneless breasts (watch doneness), or pre-cooked rotisserie chicken, or leftover cooked turkey.
• Corn tortillas: I use classic 6-inch gluten-free corn tortillas for traditional taquito texture and flavor. You can also use flour tortillas to make flautas-still great and similar, just different.
• Spices: I used garlic powder, cumin, oregano. You can also add or sub with these seasonings: chili powder, smoked paprika, or ancho; you can also add a pinch of coriander.
• Cheese: I used Mexican blend/Jack - it melts creamy without greasing out. You can use cheddar for sharper bite; dairy-free shreds if needed. I also use Cotija or queso fresco for garnish. You can swap with feta or skip it.

How to Make Chicken Taquitos (Baking Method)

You'll find the complete recipe (with the ingredients amounts + directions) below in the recipe card - but here's a brief overview (with helpful process shots) of what you can expect when you make chicken taquitos:

• Cook the Chicken: Season thighs with garlic powder, cumin, oregano, salt, and pepper. Heat oil in a cast-iron skillet over medium-high; sear 4-5 minutes per side until cooked through (165°F). Rest 5 minutes, then shred.

• Assemble & Bake Taquitos: Heat oven to 450°F. Line a sheet pan with foil and oil it. Warm tortillas in a damp paper towel (about 30 seconds) until pliable. Add ~2 oz shredded chicken and a small handful of cheese to each tortilla, roll tight, secure with a toothpick, and place seam-side down. Lightly oil tops and bake 18-20 minutes, flipping halfway, until golden and crispy.

How to Fry Taquitos

Here's how I fry chicken taquitos when I want that classic, ultra-crispy shell. You can shallow-fry in a skillet or deep-fry in a Dutch oven-both work great:

• Before you fry: Fill & roll as in the recipe: ~2 oz shredded chicken + small handful of cheese per warmed corn tortilla. Roll tightly and secure with a toothpick.
• Pat dry: Make sure the outside of each taquito is dry (no wet spots from steam); moisture causes spatter.
• Use neutral, high-heat cooking oil: avocado, canola, peanut, or grapeseed. You can either use shallow-fry or deep-fry method. See details below:
• Shallow-fry (easy method - perfect for weeknights): Fill and roll as directed, securing each taquito with a toothpick. Heat ~¼ inch neutral oil in a wide skillet to 350-365°F (a tortilla scrap should sizzle). Fry taquitos seam-side down in batches 1-2 minutes per side until golden and crisp, adjusting heat to maintain temp. Transfer to a wire rack to drain, pull the toothpicks, and keep warm in a 200°F oven. If they want to unroll, keep the seam side down a bit longer before turning.
• Deep-fry (perfect for entertaining, party-batch, most even browning): In a Dutch oven, heat 2-3 inches of neutral oil to 350°F. Fry 3-5 taquitos at a time for 2-3 minutes total, turning once, until uniformly golden and blistered. Drain on a rack, remove toothpicks, and hold in a 200°F oven between batches. Lightly salt while hot, and serve with garlic crema, chipotle aioli, and avocado-cilantro-lime crema.

How to Make the Best Sauces for Chicken Taquitos

Blend each sauce in a tall cup with an immersion or standard blender, then chill.

• Garlic Crema: Mexican crema (or sour cream) + fresh garlic + garlic powder + lime juice + salt; adjust to taste.

• Avocado-Cilantro Lime Crema: Avocado + crema (or sour cream) + cilantro + lime juice + zest + garlic + salt; thin with a splash of water if needed.

• Chipotle Aioli: Mayo + 1-2 chipotle peppers + a little adobo sauce + lime juice + garlic + salt; blend until smooth.

How to Serve Chicken Taquitos

• Recommended toppings: Remove toothpicks. Drizzle with all three sauces and top with cilantro, lime, Pico De Gallo, homemade roasted tomato salsa, and Cotija, queso fresco (or feta).
• Classic sides: Mexican rice, black or refried beans, my Mexican corn dip, or a crunchy cabbage slaw.
• Salad topper: My personal preference is to serve chicken taquitos over a big avocado corn tomato salad with cilantro-lime dressing. You can even add romaine or letttuce to the mix. The taquitoes are also great with my Mexican street corn pasta salad.
• With soup: I recently made a creamy chicken enchilada soup and can't stop eating it with these chicken taquitos! They would also pair well with my white chicken chili.

Variations

• Vegetarian: Switch out the shredded chicken for slightly smashed + whole black beans!
• Spicy: Add some of the extra adobo sauce into your cooked shredded chicken mix prior to rolling the taquitos.
• Green chile: You can also add some roasted green or Hatch chiles to the filling for a bright taste!
• Loaded: Throw in some sauteed onions, corn, bell peppers, or whatever else your heart desires into the chicken filling!
• Jalapenos: Add jalapenos to your avocado crema for some spice but to also keep the sauce nice and green!
• Honey: For a bit of sweetness, you can add honey to your chipotle aioli.
• Roasted garlic: For less tang and more richness, roast your garlic prior to adding it to the garlic crema.

Storage Tips

• Refrigerate or freeze fully cooked taquitos: Wrap the cooled taquitos in either plastic wrap or aluminum foil. They will last up to 4 days in the fridge or 3 months in the freezer. Reheat in a toaster oven or oven at 375 degrees for 10-15 minutes (20-25 for frozen) until crisp. To microwave, wrap in a damp paper towel and heat for 1-2 minutes, longer if frozen.
• To freeze prior to baking, place them on your baking sheet and put into your freezer until frozen solid. Transfer to an airtight container or freezer bag. They can last in the freezer for up to 3 months. 
• All sauces can last in the fridge for up to 5 days. We do not recommend freezing them! The sauces can also be made 1 day ahead prior to using.
• Make-ahead tips: I often cook/shred chicken and blend all three sauces 1-2 days ahead. Roll taquitos the morning of and hold covered in the fridge; bake just before serving.

Other Must-Try Mexican Dinner Recipes

• Mexican Street Corn Black Bean Chicken
• Chicken Enchiladas (drizzled with cilantro-lime crema)
• The Best Shrimp Tacos
• Steak Enchiladas
• Mexican Salmon Salad Bowl with Roasted Poblano Ranch Dressing
• Creamy Chicken Enchilada Soup
• Pan-Seared Steak Tacos with Mango Salsa
• Salmon Tacos