Chicken Taquitos

Crispy, cheesy, chock-full of chicken—what's not to love about a good taquito? The next time you're stalking the freezer aisle and reach for a box of chicken taquitos, escape the cold and make this recipe from scratch! Whether you're serving them as a Super Bowl snack or feasting on them for your next family gathering, there's only one tough decision: what's the perfect party dip you'll pair with them?

What's the difference between taquitos and flautas?

Taquitos and flautas are practically one and the same. Taquito is Spanish for "little taco," while flauta is Spanish for "flute," which is what both resemble. Taquitos are traditionally made with corn tortillas and fried; we've used flour tortillas to make rolling easier.

Is it better to fry or bake taquitos?

It's hard to beat a classic fried taquito. No need to worry with a deep fryer; this recipe calls on the classic kitchen workhorse—a cast iron skillet—to shallow-fry the taquitos to crispy perfection.

How do you make taquitos?

Making taquitos is super easy—just spoon the filling into the center of the tortillas, roll it into a tight cylinder, then use a toothpick to "pin" the tortilla in place. You can roll the taquitos up to an hour in advance and keep them covered with a damp paper towel (to keep them from drying out), but fry them just before you want to serve them to guarantee extra-crispy results.

What sauce goes best with taquitos?

It would be quicker to tell you what doesn't go with taquitos! Taquitos are perfect for dipping in sour cream, salsa, guacamole, queso, barbecue sauce, and even homemade ranch dressing. Or perhaps you have a favorite dip? Tell us in the comments below!