Here’s how you get lunch ready in a hurry, whether for today or tomorrow! Grab-and-Go Chicken Taquitos are ready in just 35 minutes. You can even freeze them for later, then heat them up whenever you’re in a rush and in need of a quick and tasty meal! Don’t worry, these taquitos are always crispy, savory, and zesty, with plenty of juicy chicken in the center of each one! Grab-and-Go Chicken Taquitos make taquitos even more convenient and snackable than ever before!

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For the taquitos:

  • 2 tablespoons chili powder
  • 1 tablespoon salt
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 5 cups rotisserie chicken, cooked and shredded
  • 2 cups Monterey Jack cheese, shredded
  • 2 (4-ounce) cans chopped green chiles, drained
  • 20 (6-inch) soft flour tortillas
  • canola oil, as needed, for frying

For serving:

  • sour cream, to taste
  • guacamole, to taste
  • salsa, to taste


Step 1 –In a large bowl, stir the chili powder, the salt, the cumin, the garlic powder, the onion powder, and the black pepper together.

Step 2 –Add the chicken, the cheese, and the green chiles to the spice mixture and toss to coat.

Step 3 –Working with 1 tortilla at a time, spoon 1/3 cup of the chicken mixture into the center of the tortilla and press it into a tight line across the middle.

Step 4 –Tightly roll the tortilla around the filling, securing the tortilla with a toothpick.

Step 5 –Repeat with the remaining tortillas and the remaining chicken filling.

Step 6 –Preheat the oven to 250 degrees F.

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Step 7 –Heat 1/2-inch of the oil in a large cast-iron skillet over medium heat until it registers 375 degrees F.

Step 8 –Fry 4 taquitos at a time, turning them occasionally, until they are golden-brown on all sides, about 1-2 minutes.

Step 9 –Transfer the fried taquitos to a parchment-paper-lined baking sheet, keeping them warm in the oven while you fry the next batch.

Step 10 –Serve hot with the sour cream, the guacamole, and the salsa.