Making taquitos doesn't getting easier than with this 3-ingredient Easy Chicken Taquitos recipe! Shredded rotisserie chicken and Mexican cheese is rolled inside a soft corn tortilla shell and pan fried until crispy golden brown. An easy dinner served with simple Mexican rice or Mexican street corn salad. Have dinner ready in 20 minutes with this easy chicken taquitos recipe!
Course: Appetizer, Main Course, Snack
Keyword: easy dinner, finger foods
1rotisserie chicken, skinless and shredded
35small corn tortillas
8ozshredded Mexican or cheddar cheese
olive oil for frying
Pour olive oil about ¼ inch deep in a large frying pan and heat over medium-high.
Warm 5 tortillas at a time in the microwave. Wrap in a damp paper towel and microwave for 15 seconds. Fill each tortilla with a small amount of shredded chicken and cheese. Roll tightly and secure with a toothpick.
Fry in hot oil for 2-3 minutes on each side, flipping with tongs. Taquitos will be golden brown and crispy when done. Remove to a paper towel to soak off excess oil. Remove toothpicks prior to serving.
Serve with Mexican crema, sour cream, guacamole, or salsa if desired.
Chicken taquitos keep well in the fridge for up to 1 week. They can be frozen for about 6 months, but will lose some of their crispiness.