Crispy Chicken and Cheese Taquitos with Cilantro Lime Crema
If you’ve ever ordered taquitos at your favorite Mexican restaurant and wished you could recreate that crispy, cheesy magic at home — this recipe is exactly what you need. These Chicken and Cheese Taquitos are packed with bold seasoning, creamy shredded chicken, and melty mozzarella, all wrapped in mini flour tortillas and fried until golden and perfectly crunchy.
And the real star? A bright, zesty cilantro lime crema that takes everything over the top.
This recipe is perfect for weeknight dinners, party platters, game days, or whenever you’re craving something crispy and comforting.
Why I Love This Recipe
There’s something irresistible about that first crunchy bite. The seasoned chicken is smoky, slightly spicy, and balanced with cream cheese and sour cream for richness. The mozzarella melts beautifully inside, creating that dreamy cheese pull.
I also love how versatile these taquitos are. Serve them as:
- A party appetizer
- A casual dinner
- A game-day snack
- Or part of a full Mexican-inspired spread
If you enjoy crowd-friendly Mexican dishes, you’ll also love these Chicken Enchiladas or these easy Sheet Pan Quesadillas.
Ingredients
For the Chicken Filling
- 1 lb boneless chicken breast
- Salt to taste
- 1 tbsp smoked paprika
- ½ tsp red chili powder
- 1 tbsp garlic powder
- 1 tsp taco seasoning
- 1 tsp red chili flakes
- ½ tsp black pepper
- ½ tsp cumin powder
- 1 cup water
- ½ cup sour cream
- 2 tbsp cream cheese
- 1 tbsp lime juice
To Assemble
- 20 mini flour tortillas
- 1½ cups mozzarella cheese
- Oil for frying
For the Cilantro Lime Crema
- ½ cup sour cream
- ⅓ cup mayonnaise
- 1 garlic clove
- 2 tsp lime juice
- ½ tsp lime zest
- ¾ cup fresh cilantro leaves
- Salt and pepper to taste
Ingredient Swaps & Notes
- Chicken thighs can replace chicken breast for a juicier filling.
- Swap mozzarella with Monterey Jack or a Mexican blend for deeper flavor.
- Want extra heat? Add diced jalapeños to the filling.
- For a lighter version, these can be air-fried at 400°F for 8–10 minutes, flipping halfway.
Step-by-Step Instructions
1. Season the Chicken
Season the chicken breast generously with salt, smoked paprika, chili powder, garlic powder, taco seasoning, chili flakes, black pepper, and cumin.
2. Cook the Chicken
Heat a little oil in a pan over medium heat. Add the seasoned chicken and cook on both sides for about 10 minutes, flipping halfway.
Add 1 cup of water, cover the pan, and cook until the chicken is fully cooked and tender.
3. Shred & Make It Creamy
Remove the chicken and shred it using two forks.
Return shredded chicken to the pan over low heat. Stir in sour cream, cream cheese, and lime juice. Cook gently until the cream cheese melts and everything becomes creamy and cohesive.
Taste and adjust salt if needed. Let the mixture cool slightly.
4. Assemble the Taquitos
Place 2–3 tablespoons of the chicken mixture in the center of each tortilla. Sprinkle mozzarella cheese on top.
Roll tightly and place seam-side down.
5. Fry Until Golden
Heat oil in a pan to about 350°F.
Fry taquitos seam-side down first. Cook 2–3 minutes per side until golden brown and crispy.
Remove and drain on paper towels. Serve warm.
Cilantro Lime Crema
Add all sauce ingredients to a blender or food processor. Blend until smooth and creamy.
Taste and adjust salt and lime juice as needed. Chill for 20–30 minutes before serving for the best flavor.
Tips for Success
- Don’t overfill the tortillas — they’ll be harder to roll and may burst while frying.
- Start frying seam-side down so they seal properly.
- Keep finished taquitos warm in a 200°F oven if cooking in batches.
- Let the filling cool slightly before rolling to prevent soggy tortillas.
Serving Suggestions & Pairings
These taquitos are incredibly versatile. Serve them with:
- Guacamole and pico de gallo
- Mexican rice
- Refried beans
- A side of queso like this irresistible Beer Cheese Dip
For a full dinner spread, pair with this comforting Mexican Chicken and Rice Casserole.
And to drink? You can’t go wrong with a refreshing Classic Margarita.
Nutritional Information (Per Serving – Approx. 2 Taquitos)
- Calories: 320
- Protein: 18g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 2g
Nutrition values are estimates and may vary.
Storage & Leftovers
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze before or after frying for up to 2 months.
- Reheating: Reheat in the oven or air fryer at 375°F until crispy again. Avoid microwaving if possible — it softens the shell.
More Recipes You’ll Love
If you loved these taquitos, here are more flavorful favorites from the kitchen:
- Chicken Enchiladas
- Sheet Pan Quesadillas
- Mexican Chicken and Rice Casserole
- Beer Cheese Dip
- Classic Margarita
Final Thoughts
These Chicken and Cheese Taquitos are everything you want in a comfort-food favorite — crispy on the outside, creamy and cheesy on the inside, and packed with bold flavor in every bite.
Whether you’re hosting friends, feeding family, or just treating yourself, this recipe delivers every time.
If you make this recipe, I’d love to hear how it turned out! Leave a comment, share your twist, and don’t forget to follow along for more crave-worthy recipes straight from my kitchen to yours.
Leave a Reply