Crispy Cheesy Chicken Taquitos with Creamy Green Crema Tips, FAQ & printable recipe

Tips for success

For the crispiest taquitos, don’t skip warming the tortillas—cold tortillas crack when rolled. Also, make sure the oil is hot enough; if it’s not, the tortillas will absorb oil and turn soggy.

Use a thermometer for accuracy, or test with a small piece of tortilla—it should sizzle immediately. Fry in small batches to avoid lowering the oil temperature.

The green crema can be made ahead and stored in the fridge. If it thickens, thin it with a splash of milk or water. For a spicier version, add a minced jalapeño or a pinch of cayenne to the crema.

These taquitos are best served immediately, but if you have leftovers, reheat them in a 400°F (200°C) oven for 5-7 minutes to restore crispness.

Variations

• Spicy Chipotle Taquitos: Add 1-2 chipotle peppers in adobo sauce, minced, to the chicken filling for a smoky, spicy kick. Reduce the cream cheese slightly if the filling becomes too soft. Serve with a chipotle crema instead of the green crema.
• Beef Taquitos: Substitute ground beef for the chicken. Brown 1 pound of ground beef with taco seasoning, then mix with sour cream and cream cheese as directed. Ensure the beef is cooked to 160°F (71°C) before rolling.
• Black Bean and Corn Taquitos: For a vegetarian version, replace the chicken with 1 cup of black beans and 1/2 cup of corn kernels. Mix with the sour cream, cream cheese, and taco seasoning. The filling will be slightly less creamy but just as flavorful.
• Breakfast Taquitos: Swap the chicken for scrambled eggs and cooked breakfast sausage. Use the same creamy base and fry as directed. Serve with salsa or hot sauce for a morning twist.

Storage and make-ahead

Fridge

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Keep the crema in a separate container for up to 4 days.

Freezer

Freeze cooked taquitos in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat taquitos in a 400°F (200°C) oven for 5-7 minutes (or 10-12 minutes if frozen) until crisp. Avoid microwaving to maintain crunch.

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. The crema can be kept separately in a jar for up to 4 days.

To reheat, place taquitos on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes until crisp. Avoid microwaving, as it makes them soggy.

You can assemble the taquitos up to a day ahead and keep them covered in the refrigerator. When ready to fry, bring them to room temperature for 15 minutes, then fry as directed. The green crema can also be made up to 2 days ahead and stored in the fridge.

Serving ideas

Serve these taquitos hot, straight from the skillet, with the green crema on the side for dipping.

They’re perfect as an appetizer for a party or as a main dish with a side of Mexican rice and black beans. The creamy, tangy crema is the ideal counterpoint to the crispy, savory taquitos.

For a fun presentation, arrange the taquitos on a platter with the crema in a small bowl in the center. Sprinkle with extra lime zest and chopped cilantro for a pop of color. These taquitos are also great with guacamole, salsa, or pico de gallo if you want to offer a variety of dips.

Frequently asked questions

Recipe card

Crispy Cheesy Chicken Taquitos with Creamy Green Crema

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup sour cream
• 4 oz cream cheese, softened
• 1 tbsp taco seasoning
• 12 flour tortillas (6-inch)
• 2 cups vegetable oil, for frying
• 1/2 cup sour cream
• 1 tsp fresh lime zest
• 1 tbsp fresh lime juice
• 1/4 cup fresh cilantro leaves
• 1/4 tsp kosher salt

Instructions

1. In a medium bowl, combine the shredded chicken, sour cream, softened cream cheese, and taco seasoning. Use two forks to shred the chicken further and mix everything until the mixture is smooth and evenly coated. The cream cheese should be fully incorporated, leaving no large lumps.
2. Stack the flour tortillas on a plate and cover with a damp paper towel. Microwave for 30 to 45 seconds, or until warm and pliable. Alternatively, wrap in foil and heat in a 350°F (175°C) oven for 5 minutes. Warm tortillas roll without cracking.
3. Place about 2 tablespoons of the chicken mixture along the center of each tortilla. Roll tightly, then secure with a toothpick if needed. Set the rolled taquitos seam-side down on a baking sheet. Repeat with the remaining tortillas and filling.
4. Pour the vegetable oil into a large skillet to a depth of about 1/2 inch. Heat over medium-high until a small piece of tortilla sizzles immediately when added, about 350°F (175°C). If you have a thermometer, use it to maintain the temperature.
5. Carefully place the taquitos seam-side down in the hot oil, working in batches of 3 or 4 to avoid crowding. Fry for 2 to 3 minutes, until the bottoms are deep golden and blistered. Use tongs to flip and fry the other side for another 2 to 3 minutes, until all sides are crispy and golden.
6. Transfer the fried taquitos to a paper-towel-lined plate to drain excess oil. Sprinkle with a pinch of salt while still warm. Continue with the remaining taquitos, allowing the oil to come back to temperature between batches.
7. In a small bowl, combine the sour cream, lime zest, lime juice, cilantro, and salt. Stir until smooth and bright green. Adjust seasoning to taste. The crema can be made ahead and refrigerated.
8. Serve the crispy taquitos immediately with the green crema for dipping. Garnish with extra lime zest and cilantro if desired. The contrast of the hot, crunchy taquito and the cool, tangy crema is the perfect finish.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

34 g

Fat

23 g

Automatic estimate from the ingredient list, not laboratory-verified.