Description
Crispy and flavorful Chicken Taquitos made with shredded chicken, creamy cheese, and a blend of spices, rolled in tortillas and cooked to perfection. You can bake or fry these delicious Mexican-inspired snacks for a perfect appetizer or meal.
Ingredients
Filling
- 2 cups shredded chicken (see notes)
- 1 ½ cups shredded Monterey jack cheese (or pepper jack)
- 6 oz. cream cheese (at room temp)
- ¼ cup salsa
- ¼ cup sour cream (plus more for serving)
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 2 tablespoons cilantro (roughly chopped)
- 1 jalapeno (seeded and finely diced)
- 3 tablespoons sliced green onions
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
Taquitos
- 15-20 6-inch corn or flour tortillas (see notes)
- 1 ½ tablespoons melted butter (if baking)
- Vegetable oil (if frying, can substitute avocado or olive oil)
Instructions
- Combine the Filling: In a large bowl, mix together the shredded chicken, Monterey jack cheese, cream cheese, salsa, sour cream, lime juice, hot sauce, cilantro, jalapeno, green onions, onion powder, garlic powder, cumin, paprika, and chili powder until well combined.
- Prepare the Tortillas: Microwave about 4 tortillas at a time for 30 seconds to make them more pliable and easier to roll without cracking.
- Roll the Taquitos: Place 3-4 tablespoons of the filling in the center of each tortilla. Roll the tortilla tightly into a cylinder shape and place seam-side-down on a plate to keep closed.
- Baking Method: Preheat the oven to 425° F. Lightly grease a large light-colored baking sheet. Optionally, place cooling racks on top of the baking sheet for better airflow and crispiness. Arrange the taquitos seam-side down on the baking sheet. Brush the tops with melted butter, avoiding the ends to prevent burning. Bake for 10-15 minutes or until golden brown on top, watching carefully after 10 minutes. Remove and serve with extra sour cream.
- Frying Method: Pour about ¾-inch of vegetable oil into a large cast iron skillet or Dutch oven and heat to 350° F. Test with a tortilla piece to ensure it fries immediately. Optionally, secure the seam of each taquito with toothpicks to prevent unrolling, cutting them short if too long. Fry a few taquitos seam-side down in small batches, leaving space to turn them. Fry up to 2 minutes per side or until golden brown. Drain on a cooling rack and repeat with remaining taquitos. Serve immediately with extra sour cream.
Notes
- Using shredded rotisserie chicken or leftover cooked chicken works best for convenience and flavor.
- You can use either corn or flour tortillas based on preference. Corn tortillas provide a more authentic flavor.
- Microwaving tortillas before rolling helps prevent cracking.
- Use cooling racks when baking for crispier results.
- Be careful when frying as oil temperature can fluctuate; adjust heat accordingly.
- Toothpicks help keep taquitos rolled during frying.
