These crispy fried chicken taquitos are the ultimate comfort food. Stuffed with shredded chicken seasoned with fajita spices and melted Mexican cheese, they’re rolled tight and fried until golden and crunchy. The contrast of hot, crispy taquitos with cool sour cream, tangy salsa and crumbled cotija cheese is absolutely irresistible.
Serve them alongside a fresh romaine salad with diced tomatoes and a zesty Southwest dressing for a complete meal that’s both satisfying and refreshing. Perfect for a weeknight dinner or a fun gathering, these taquitos are sure to become a favorite.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Pat the chicken cutlets dry with paper towels. Season both sides with half of the fajita spice blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes per side. If the chicken browns too quickly, reduce the heat and cover with a lid. Transfer the cooked chicken to a medium bowl. Wash and dry the pan for later use.
- Wash and dry the produce. Trim the root end from the lettuce and chop the leaves into bite-size pieces. Dice the tomato into ½-inch pieces. Crumble the cotija cheese finely with your fingers.
- Using two forks, shred the chicken into bite-size pieces. If there is liquid in the bowl, stir until absorbed. Add the Mexican cheese blend and the remaining fajita spice blend and mix until thoroughly combined.
- Place the tortillas on a clean work surface. Poke a few holes in each tortilla with a fork. Divide the shredded chicken filling among the tortillas, placing it on one half of each. Tightly roll the tortillas and place them seam-side down. If desired, secure with toothpicks.
- Heat a ⅓-inch layer of oil in the same pan over medium-high heat. Once hot, using tongs, add the taquitos seam-side down, gently pressing for a few seconds to help them stay rolled (skip if using toothpicks). Fry in batches if needed, turning occasionally, until browned and crispy all over, about 1-3 minutes. Remove from the pan, letting excess oil drip off and place on a paper-towel-lined plate. Remove toothpicks if used.
- Wash and dry the bowl used for shredding chicken. Add the lettuce, tomato, Southwest dressing, salt and pepper and toss until evenly dressed. Divide the taquitos and salad between plates. Top the taquitos with salsa, sour cream and crumbled cotija cheese. Serve immediately.
Recipe Tips
If the chicken browns too quickly, reduce the heat and cover the pan with a lid to ensure it cooks through without burning.
Poking holes in the tortillas helps steam escape and prevents them from puffing up during frying.
Use toothpicks to secure the taquitos if they unroll; just remember to remove them after frying.
FAQ
Can I bake these taquitos instead of frying?
Yes, you can bake them at 400°F (200°C) for about 10-12 minutes, turning halfway, until crispy. Brush with oil for best results.
What can I substitute for cotija cheese?
Feta cheese or grated Parmesan can be used as a substitute for cotija, though the flavor will be slightly different.
Can I make the filling ahead of time?
Absolutely! Prepare the shredded chicken filling up to a day in advance and store it in the refrigerator. Assemble and fry when ready.
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