Taquitos
This quick pantry chicken taquito recipe comes together fast, and odds are you already have everything you need on hand.If I wasn’t in a pinch, I’d cook and shred fresh chicken, but canned chicken works just fine in a hurry. You can bake, air fry, or fry these taquitos—but trust me, pan-frying gives you the crispiest, most delicious version.
Ingredients
- 2 12.5oz canned chicken You can use 3 cups of shredded chicken in place of the canned chicken
- 2 cups shredded cheese I use cheddar
- 4 oz cream cheese softned
- 3/4 cup spicy salsa
- 1 tsp tomato bullion
- 8-16 large flour tortillas 8 for large taquitos, 16 for tradition sized taquitos
- oil for frying or cooking spray for baking
Instructions
- In a large bowl, mix the chicken, shredded cheese, cream cheese, salsa, and tomato bouillon.
- Top each tortilla with the filling and roll tightly.
- To pan fry, heat a heavy skillet with about an inch of oil to 350 degrees, carefully add 3-4 taquitos and fry until golden brown, turning as needed.
- Place on a warming rack in an oven preheated to 275 degrees. Continue the steps until all of the taquitos are cooked.
- To Bake – Spray a sheet pan with cooking oil and place your taquitos on it—just make sure they’re not touching. Give the tops a quick spray too, then bake at 425°F for about 20 minutes, flipping them halfway through (around 10–12 minutes) or when they’re golden and crispy.
- Serve with your favorite taco toppings!