Chicken and Caramelized Onion Taquitos

These crispy chicken taquitos are filled with caramelized onions and cheese and are delicious dunked in guacamole, salsa, or homemade ranch. I make them for quick lunches or fun appetizers.

Like so many other families I know, chicken is a staple protein. One that can get very boring when you do the same thing over and over with it. These taquitos are great for shaking things up. I buy both chicken thigh meat and chicken breasts for several different dishes. I find you can use either for these taquitos in fact, these are also great for using up leftover chicken!

Now I realize, this post says these are an appetizer, and certainly they make a great one. Just cut them in half when serving. But every so often there is a need for an easy dinner or just a fun one in general. We love to dip things here and for this, I like making different salsas, sauces, and various blends to place on the table to dunk at. These are golden crunchy, flavor-packed taquitos that are hearty enough to make a full meal out of and as you may have guessed, are perfect for dunking.

You can add a side of lime rice or refried beans but even served alone, they can work as a complete meal.

Chicken and Caramelized Onion Taquitos Are…

• Easy homemade chicken taquitos that take just a couple of minutes to assemble. 
• A great option for a quick lunch or easy weeknight meal.
• Crispy taquitos made with flour tortillas and caramelized onions. 
• A great way to use up leftover chicken.
• Delicious served with pico de gallo, green salsa, sour cream or homemade guacamole.

Ingredients

Chicken- I use chicken breasts for this but you can also use chicken thighs if you prefer. These are also great to make with rotisserie chicken or any leftover chicken you might have.

Tortilla- I like to use flour tortillas over corn tortillas for these taquitos. An 8-count taco size works or you can make larger taquitos with 5 burrito-sized flour tortillas. 

Cheese- I like Monterey jack cheese or white cheddar cheese but you can use any shredded cheese you love. 

Garlic- I use large garlic cloves for this. You can also use a teaspoon of garlic powder if you don’t have cloves.

Onion- you can use white or yellow onion for these.

Sugar- a dash of white sugar helps the onions caramelize. Don’t skip it. 

Spices- a blend of cumin, sea salt, and pepper give a nice smokey flavor to the chicken. I use sea salt or pink Himalayan salt but standard table salt works too. 

Oil- for frying I use either coconut oil or extra virgin olive oil. Avocado oil also works great but you can use vegetable oil or whichever cooking oil you prefer.

Tools

Large Skillet

Wire Rack (or a plate lined with paper towels)

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Directions

Take a grill pan and coat the bottom with a bit of coconut or olive oil. While the pan heats, slice the onions. Add them to the hot skillet.

Sprinkle the sugar, 1/2 tsp of salt and 1/2 tsp cracked black pepper.

While the onions caramelize, cut the chicken into small strips to help it cook faster.

Once the onions are completely cooked and even a little charred remove them from the pan and set aside.

Add a bit more coconut or olive oil to coat the bottom of the skillet. Add the chicken.

Sprinkle the chicken with the cumin, 1 tsp salt, and 1/2 tsp cracked black pepper.

While the chicken cooks, mince the garlic.

Turn the chicken and add the minced garlic to the skillet. Allow the chicken to finish cooking.

When ready remove it from the heat and transfer it to a cutting board to chop. Chop or shred the chicken into small pieces and add it back to the skillet allowing it to soak up the pan juices.

Create an assembly line with the cheese, chicken, tortillas, and caramelized onions.

Begin wrapping by taking equal amounts of chicken, cheese and onions placed on the center of a tortilla. Make sure not to over stuff. I like to tuck the sides to avoid spillage but it’s your preference on this one.

Roll them closed and lay them down on the seam to avoid opening. When all tortillas are stuffed and rolled. Take a clean large skillet and generously coat the bottom with coconut or olive oil. It should coat the entire bottom of the pan.

Place them in the hot oil flap-side down. This will cook the tortilla shut. Turn them evenly so they are golden brown on all sides. Once golden take them out of the hot skillet and serve.

​Cooking Notes

• You can use thigh meat or chicken breast.
• Allow the shredded chicken to rest in its own juices to avoid drying out.
• Make sure the pan is hot before adding the taquitos. 
• To keep them warm, place the taquitos onto a prepared baking sheet in a single layer and place them in a low oven while cooking the remaining taquitos. 

How To Store

To be fair, these taquitos are best when eaten fresh however, they can be reheated for later. If doing so, allow the taquitos to come to room temperature and then place them in an airtight container. They will keep for 2 to 3 days. The best way to reheat them is to lay them out on a single layer across a lined baking sheet or baking dish and heat them in the oven at 350℉ until warmed through. You can also pop them into the air fryer or toaster oven to reheat. 

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Other Recipes You May Like…

• Simple Chicken Piccata
• Whole Bird Salt Crusted Chicken
• Easy Bruschetta Chicken

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!