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These easy spicy chicken taquitos are filled with spicy shredded chicken, melty cheese, rolled in corn tortillas, and fried or baked to golden brown perfection. These spicy chicken taquitos are the perfect dinner or appetizer for entertaining.
Taquitos vs flautas
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You may hear the terms taquitos and flautas used interchangeably with this dish, but they are different in terms of tortillas. Taquitos are rolled with corn tortillas and flautas are rolled with flour tortillas. You will see the terms with opposite tortillas though.
Spicy shredded chicken
- To give the chicken a smokey/spicy flavor, I used canned chipotle peppers in adobo.
- Remove the peppers and roughly chop them. If you want it medium spicy, use half the peppers in the can. If you want mild spicy, use 2 peppers.
- In a slow cooker add 1 cup chicken broth, the can of chipotle peppers in adobo, chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, and kosher salt. Set on low for 6-8 hours or on high for 3-4 hours.
Shredding chicken
- Once the chicken is finished cooking, remove the two breasts and place them on a cutting board.
- There are multiple ways to shred chicken, but I always just use two forks to pull the chicken apart and shred. If it’s fully cooked, it should easily shred.
- Once the chicken is fully shredded, return it to the slow cooker and mix it with all the delicious juices.
Corn tortillas
- The corn tortillas need to be pliable when rolling, so you’ll need to microwave them for 1 minute. If you skip this step, the tortillas will rip while rolling.
- Wrap the tortillas in a damp paper towel and microwave for 1 minute. As you roll the taquitos, close the paper towel each time to keep the others warm.
Assembling taquitos
- Lay down a corn tortilla and add some of the shredded chicken
- Sprinkle cheese over the top. I use Monterey jack cheese because it melts so well and has a great flavor.
- Tightly roll the taquito and secure with a toothpick. If you want a flush closed seam, insert the toothpick as seen above. You can also just insert the toothpick straight through, but the edges with curl. It is easier to remove the toothpick that way.
Baking taquitos
- To bake the taquitos, brush each side of the taquito with avocado oil.
- Place toothpick/seam side down on a parchment paper lined baking sheet.
- Bake in the oven at 425F for 15 minutes, flipping halfway through until golden brown. Remove from the oven and remove the toothpicks (some are more pesky than others).
Frying the taquitos
- To fry the taquitos, add fry safe oil to a dutch oven or fry safe vessel. Heat the oil to 350F.
- Place the taquito seam side down and fry for 1 1/2 minutes then flip and fry the other side for 1 1/2 minutes, until the taquito is golden.
- Carefully remove the taquito and place on a paper towel lined plate to drain the excess oil.
Fried vs baked taquitos
Baking vs frying the taquitos is a personal preference and they are both amazing! I prefer baking the taquitos, because it’s an easier clean up and is a healthier alternative to frying. Frying the taquitos is the traditional way to prepare them.
Serving the spicy chicken taquitos
The shredded chicken taquitos are best served freshly made right away. You can serve the taquitos ‘naked’ and allow your guests to top them or make a ‘taquito bar’ with assorted toppings on the side.
My favorite toppings for these spicy chicken taquitos are: shredded lettuce, fresh cilantro, Mexican crema (or sour cream), crumbled cotija cheese, and diced tomatoes. On the side to dip the taquitos Is my homemade oven roasted salsa and homemade guacamole.
Storing the taquitos
You can freeze the taquitos to enjoy at a later date. Allow them to fully cool, then place them in a freezer safe bag. Allow them to thaw overnight in the fridge. To reheat the taquitos, place them in the oven at 350F for about 15 minutes or until warmed through. You can also wrap the taquitos in a damp paper towel and microwave for 1 minute, they will not be as crisp this way.
Looking for more Mexican inspired recipes?
- Oven Roasted Salsa
- Homemade Guacamole
- Chicken Enchiladas
- Vegetarian Verde Enchiladas
- Carne Asada Tacos
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Spicy Chicken Taquitos (Baked or Fried)
Ingredients
Spicy Shredded Chicken
- 1 1/2 pounds chicken breast
- 7 ounces chipotle peppers in adobo (roughly chopped (see note))
- 1 cup low sodium chicken broth
- 1 1/2 teaspoons dark chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon Kosher salt
Taquitos
- 12 corn tortillas
- 1 1/2 cups shredded Monterey jack cheese
- Oil (2 tbsp for baking, 2 cups for frying)
Garnishes
- Shredded lettuce
- Diced Roma tomato
- Mexican crema or sour cream
- Fresh Cilantro
- Cotija Cheese
- Oven Roasted Salsa
- Homemade Guacamole
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Equipment
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Instructions
Shredded Spicy Chicken
- Combine all the dry spices in a small bowl and mix to evenly combine.
- Add chicken broth to slow cooker, then add chicken breasts. Pour half the seasoning over the chicken and then flip over to add the rest of the seasoning on top of chicken. Add the chopped chipotle peppers over the top.
- Place lid on the slow cooker. Cook on low setting for 6-8 hours or on high setting for 4 hours.
- Once the chicken is finished cooking, remove the two breasts and place them on a cutting board. There are multiple ways to shred chicken, but I always just use two forks to pull the chicken apart and shred. Once the chicken is fully shredded, return it to the slow cooker and mix it with all the delicious juices.
Assembling Taquitos
- Take a damp paper towel and wrap the stack of corn tortillas and place on a plate. Microwave for 1 minute then flip and microwave an additional minute. The tortillas need to be warm and pliable or they will break when rolling. As you roll the taquitos, close the paper towel each time to keep the others warm.
- Lay down a corn tortilla and add two spoons of the shredded chicken followed by shredded cheese on top.
- Tightly roll the taquito and secure with a toothpick. (See section ‘assembling taquitos’ in post for photos showing how to insert the toothpick).
Baking Taquitos
- Preheat oven to 425F
- To bake the taquitos, brush each side of the taquito with avocado oil. Place seem down on a parchment paper lined baking sheet.
- Bake in the oven 15 minutes, flipping halfway through until golden brown. Remove from the oven and remove the toothpicks (some are more pesky than others).
Frying Taquitos
- In a dutch oven or fry safe vessel, add the oil and heat the oil to 350F.
- Place the taquito seam side down and fry for 1 1/2 minutes then flip and fry the other side for 1 1/2 minutes, until the taquito is golden.
- Carefully remove the taquito and place on a paper towel lined plate to drain the excess oil.
Serving Taquitos
- The shredded chicken taquitos are best served freshly made right away.
- You can serve the taquitos ‘naked’ and make a ‘taquito bar’ with assorted toppings on the side to allow your guests/family to top them with their own toppings.
- Or you can assemble the whole platter. Add shredded lettuce to a plate, place the taquitos over the lettuce. Drizzle crema or sour cream over the taquitos with a spoon (or you can make a pipping bag out of a ziplock), add diced tomatoes, fresh cilantro, crumbled cotija over the top. Dip in the homemade salsa and guacamole.
Notes
- Chipotle peppers: if you want the chicken medium spicy, use only half the chipotle peppers in the can. For mild spicy, use 2 peppers in the can.
Storing Taquitos
- Freezing: You can freeze the taquitos to enjoy at a later date. Allow them to fully cool, then place them in a freezer safe bag. Allow them to thaw overnight in the fridge.
- Reheating: To reheat the taquitos, place them in the oven at 350F for about 15 minutes or until warmed through. You can also wrap the taquitos in a damp paper towel and microwave for 1 minute, they will not be as crisp this way.
Baking vs Frying Taquitos
- Baking vs frying the taquitos is a personal preference and they are both amazing! I prefer baking the taquitos, because it’s an easier clean up and is a healthier alternative to frying. Frying the taquitos is the traditional way to prepare them.
Hi! Just curious if this would be good with pork? Thanks!
Hi Sandra, I haven’t tried it myself, but it would be delicious! Let me know how it is if you try it with pork!
You could even use my mojo pork carnitas recipe, that would be delicious inside of the Taquitos!
I think you perhaps omitted how to cook the chicken. I imagine it is supposed to be cooked with the sauce in the crock pot? If not, would you please let me know? Thanks! The recipe looks good. I’d like to try making it soon 😋
Hi Cheri, the instructions to cook the chicken are there. It’s the first set of instructions in the recipe card titled “spicy shredded chicken” where you will find 4 steps to cooking the chicken in the crockpot. I hope you enjoy the recipe once you cook it!