Cheesy Chicken Taquitos

These Cheesy Chicken Taquitos are crispy, melty, and packed with bold flavor—perfect for parties, game day, or whenever you need a fun, crowd-pleasing snack.

Recipe and image compliments of Brit from Whisked Away Kitchen

Print Recipe

Cheesy Chicken Taquitos

Prep Time20

Cook Time25

Servings:

Ingredients

15 corn tortillas about 6 inches
1.5 cups shredded cooked chicken
4 oz Hiland Cream Cheese room temperature
4 oz about 1 cup shredded Monterey jack cheese
3 Tablespoons canned diced green chiles
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Kosher salt to taste
Vegetable oil for frying
Hiland Jalapeño Fiesta Dip for serving
Favorite toppings to garnish suggested: lettuce, pico de gallo and crumbled cotija cheese

Instructions

In a medium mixing bowl, combine the shredded chicken, cream cheese, Monterey Jack cheese, diced green chiles, paprika, garlic powder, and salt. Mix thoroughly until fully combined.
Heat about 1.5 inches of vegetable oil in a large cast iron skillet or heavy-bottomed pot over medium-high heat until the oil reaches 350°F. Use a thermometer to monitor the temperature.
Working with 2-3 tortillas at a time, briefly place them in the hot oil for about 5-10 seconds just to soften (they shouldn’t be at all crispy). Transfer to a paper towel-lined tray to drain excess oil.
Turn off the heat while assembling the taquitos to prevent the oil from overheating.
Place 2-3 tablespoons of the chicken mixture slightly off-center on each tortilla. Roll tightly and place seam-side down on a wire rack-lined baking sheet. Repeat with remaining tortillas.
Return the oil to 350°F. Working in batches, fry the taquitos for 6-8 minutes total, turning occasionally, until deeply golden brown and crispy on all sides. Transfer to the wire rack and sprinkle lightly with salt.
Serve immediately, smothered with Hiland Jalapeño Fiesta Dip and your favorite toppings.

Flat lay of ingredients for cheesy chicken taquitos, including shredded chicken, shredded cheese, Hiland Cream Cheese, Hiland Jalapeño Fiesta Dip, diced green chiles, seasonings (paprika, garlic powder, and salt), corn tortillas, and a bowl of shredded Monterey Jack cheese.

Large mixing bowl filled with uncombined taquito filling ingredients: shredded chicken, shredded cheese, diced green chiles, seasonings, and a block of cream cheese.

Close-up of the mixed cheesy chicken taquito filling, showing a creamy, textured mixture of chicken, cheese, and green chiles evenly blended together.

An uncooked taquito being assembled on a black plate. A corn tortilla is laid flat with a strip of filling across the center, and a rolled taquito is positioned beside it.

Serve with Hiland Jalapeño Fiesta Dip for the ultimate dipping experience

Filled with shredded chicken, Monterey Jack, Hiland Cream Cheese, and green chiles, these taquitos are fried to golden perfection and full of flavor.

Why We Love This Recipe

Crispy, golden perfection: Frying gives these taquitos an irresistible crunch that’s hard to beat.
Creamy, cheesy filling: The combo of Hiland cream cheese and Monterey Jack ensures every bite is rich and gooey.
Easy to customize: Swap in your favorite toppings or dipping sauces to make them your own.
Great for leftovers: Got extra rotisserie chicken? This is the perfect way to use it up!

Ingredient Notes

Corn Tortillas: The key to prevent cracking? A quick fry to soften them before rolling.

Shredded Chicken: Rotisserie chicken saves time, but you can also poach or bake your own. Just make sure it’s well-seasoned!

Hiland Cream Cheese: Room temp is essential for smooth mixing.

Monterey Jack Cheese: Melts beautifully and adds a mild, buttery flavor. Pepper Jack or cheddar would be a great swap.

Diced Green Chiles: Mild but flavorful—if you want more heat, try adding minced jalapeños.

Oil for Frying: A neutral oil like vegetable or canola works best. Keep the temperature at 350°F for the crispiest results!

Hiland Jalapeño Fiesta Dip: The perfect creamy, tangy, slightly spicy pairing. Hiland Sassy Salsa Dip would make a great substitute.

Step by Step Instructions

Mix the filling. In a bowl, combine the shredded chicken, cream cheese, Monterey Jack, green chiles, paprika, garlic powder, and salt. Mix until everything is well incorporated—no dry spots!
Soften the tortillas. Heat 1.5 inches of oil in a deep skillet to 350°F. Fry tortillas 5-10 seconds per side just to soften (not crisp). Drain on paper towels.
Fill and roll. Turn off the heat (so the oil doesn’t overheat). Place 2-3 tablespoons of filling slightly off-center on each tortilla, roll tightly, and place seam-side down on a wire rack.
Fry to crispy perfection. Bring oil back to 350°F. Fry taquitos in batches, turning occasionally, for 6-8 minutes until deep golden brown. Drain on the rack and sprinkle with salt while hot if desired.
Serve and devour. Smother with Hiland Jalapeño Fiesta Dip, fresh pico de gallo, shredded lettuce, and crumbled cotija cheese. Enjoy immediately—because crispy taquitos wait for no one!

Expert Tips and Tricks

Roll the taquitos snugly so they don’t unravel in the hot oil. A toothpick can help secure them if needed (just remove before serving).
Temperature control is key. Too hot and your tortillas will burn. Too cool and you’ll end up with greasy taquitos. A thermometer is your best friend here!
For a lighter version, brush the taquitos with oil and bake at 400°F for 15-20 minutes, flipping halfway. They won’t be as crispy but still delicious!

Make Ahead and Storage Instructions

The chicken filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator—just give it a good stir before assembling your taquitos.

Once fried, leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat them in the oven at 350°F for 8-10 minutes to bring back that crispy texture.

If you prefer to freeze them, they hold up beautifully! After frying, let them cool completely, then transfer to a freezer-safe bag. They’ll keep in the freezer for up to 2 months. When you’re ready to enjoy, reheat straight from frozen until hot and crispy.

Freshly fried taquitos resting on a wire rack set over a baking sheet. The taquitos are golden brown, uniformly crisp, and lined up in neat rows.

Close-up of cheesy chicken taquitos on a black plate, topped with drizzled white sauce, shredded lettuce, diced tomato, chopped jalapeños, cilantro, and crumbled queso fresco.

Close-up of crispy, golden-brown chicken taquitos stacked on a black plate, topped with a generous drizzle of creamy white sauce, shredded lettuce, diced tomatoes, chopped cilantro, and crumbled queso fresco.

Crispy, creamy, and a little spicy—these taquitos are sure to disappear fast!

Serving Ideas

I love serving these taquitos smothered in Hiland Jalapeño Fiesta Dip with fresh pico de gallo, shredded lettuce, and crumbled cotija, but they are incredibly customizable. Here are a few more topping ideas:

Fresh toppings: cilantro, red onion, guacamole, lettuce
Salsas: salsa verde, roasted tomato salsa, fresh pico de gallo
Cheese: crumbled queso fresco, warm nacho cheese, salty cotija

And if you’re hosting, try setting up a taquitos bar. Set out bowls of different toppings (don’t forget extra Hiland dip!) so guests can customize their own plate. It’s a guaranteed crowd-pleaser!

For more delicious recipes, visit Hiland Dairy’s recipe page.