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Chicken Taquitos


"Smoked cheese and green salsa give these crispy chicken taquitos that extra yum! Thinner corn tortillas will work the best. If you can't find the smoked cheese blend in your area, try using regular smoked Cheddar or Monterey Jack cheese."
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50 m servings 227 cals
Original recipe yields 20 servings (20 taquitos)

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  1. Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
  3. Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.

Nutrition Facts

Per Serving: 227 calories; 13.9 g fat; 15.4 g carbohydrates; 10.9 g protein; 32 mg cholesterol; 207 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 102
  1. 128 Ratings

Most helpful positive review

The main thing that I wanted to comment on for those who may be looking, I had to tweak this recipe by using green enchilada sauce in place of the green salsa, and I opted to bake the taquitos i...

Most helpful critical review

I bought the thinnest corn tortillas I could find, gave them a steam bath, and toothpicked them to get them to stay rolled, but they just wouldn't. Next time I think I will flavor the chicken a...

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Least positive

The main thing that I wanted to comment on for those who may be looking, I had to tweak this recipe by using green enchilada sauce in place of the green salsa, and I opted to bake the taquitos i...

Wow "hslonka", these were fantastic and what a great way to use up leftover chicken! I used regular flour tortillas and shredded cheddar because that's all I had in the house and they were still...

I couldn't get the tortillas to stay rolled long enough to fry them. I even tried 2 different packs of corn tortillas with no luck. I may try this again but first steam the corn tortillas before...

Ok. I'll admit, I'm bias. I LOVE TAQUITOS!!!!! Regardless, this is a great recipe. The entire family loves it. I love it because I can double the recipe and make a whole bunch at once and f...

my Grandmother thought me to make taquitos manageable when frying by lightly coating the outside end of the tortilla on the with a flour paste (mix 3 tsp flour 2 tsp water to a thick batter)It...

Instead of chicken, I use leftover pork from the Kalua Pig in a Slow Cooker recipe (found on this site- yummmm!)... especially helpful if you can't find smoked cheese. Also if you can't find sm...

WoW! This was a huge hit! We doubled it and served it at a party and nobody wanted to quite eating them. The only changes I made were instead of smoked I used Sharp cheddar with the swiss and I ...

Too bad my husband doesn't like corn tortillas because these taquitos are delicious and I want to have them all the time! The key to making them turn out is not to use too much filling. The taqu...

It took me a couple of tries to figure out that I needed to "loosen up" my tortillas before rolling them (the kept breaking!!) I wrapped them in a damp paper towel and popped them into the micr...