“These succulent creamy chicken taquitos are filled with cream cheese, sour cream, diced cooked chicken, grated cheddar cheese, and grated pepper jack cheese, all fried to perfection until achieving a crispy golden texture in a flour or corn tortilla. A must-try for those who have never tasted fresh taquitos. Serve this dish with shredded lettuce, salsa, sour cream, jalapeños, and, if you like, a side of Mexican rice or cilantro and lime rice, along with refried beans.
How to Make Chicken Taquitos:
In a large bowl, mix cream cheese, sour cream, green chilies, ground cumin, chili powder, garlic powder, onion powder, grated cheddar cheese, grated pepper jack cheese, and finely diced or shredded chicken.
Place a few spoonfuls of the chicken mixture on the top third of a tortilla. Roll the tortilla tightly and secure it with a toothpick. Heat about 1 to 1 1/2 inches of oil in a cast-iron skillet or a heavy pot like a Dutch oven. Using tongs, carefully add a few taquitos at a time and fry them until golden on all sides. Work in batches and remove them to a plate or tray lined with paper towels as they cook. Serve with your favorite toppings such as shredded lettuce, guacamole, sour cream, boom boom sauce, Pico de Gallo, or salsa.
Helpful Tips for the Recipe:
- This is a quick and easy recipe using cooked chicken, but any diced cooked chicken will work, including rotisserie, baked, poached, grilled, and pan-seared chicken.
- The cream cheese filling can be prepared up to 24 hours in advance.
- Both corn and flour tortillas work well, but corn tortillas will need to be heated and softened to be pliable enough to roll. Heat them in a non-stick skillet for 15 seconds on each side or in a microwave for 20 to 30 seconds, covered with damp paper towels.
- For extra spice, add a little fresh lime juice and chopped chipotle peppers in adobo sauce.
- Heavier pans and pots are easier to use for frying as they maintain a consistent temperature.
- Secure rolled tortillas with a toothpick. Remember to remove toothpicks after frying.
- These taquitos are best enjoyed immediately after frying.
- Freeze prepared but uncooked taquitos for up to 2 months in a sturdy freezer bag. Fry, bake, or air-fry straight from the freezer. See below for more cooking options.
Recipe Variations:
- Meat: Ground beef, cooked chicken, pork, or turkey. Or try slow-cooked shredded pork or shredded beef.
- Cheese: Monterey Jack cheese, queso fresco, Mexican blend, or queso quesadilla.
- Toppings: Lettuce, salsa, sour cream, Pico de Gallo, or guacamole.
Chicken Taquitos Cooking Methods:
- Frying: Prepare as instructed. Then, heat 1 to 1 1/2 inches of vegetable oil in a cast-iron skillet or a heavy pot like a Dutch oven. Using tongs, carefully add a few taquitos and fry them until golden on all sides. Work in batches and remove them to a plate covered with paper towels. This works for both fresh and frozen taquitos.
- Baking: Prepare as instructed. Lightly brush or spray the taquitos with vegetable oil. Place them on a baking sheet, seam side down. Bake in a preheated 400°F oven for 17 to 18 minutes or until lightly browned. For frozen taquitos, bake loosely covered with aluminum foil for 20 minutes. Then, remove the foil and bake for an additional 17 to 18 minutes or until golden and well-heated.
- Air-Frying: Prepare as instructed. Lightly brush with vegetable oil or spray the taquitos with cooking spray. Preheat the air fryer to 400°F. Place the taquitos in the basket, leaving space between them, and air-fry for 7 to 10 minutes. This works for both fresh and frozen taquitos.
Prep Time: 10 minutes Cook Time: 6 minutes Servings: 4 servings Calories: 549kcal
Ingredients:
- 6 oz cream cheese, softened
- 1/4 cup sour cream
- 4.5 oz canned green chilies, well-drained
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 cup finely grated cheddar cheese
- 1 cup finely grated pepper jack cheese
- 2 cups finely diced cooked chicken
- Salt and freshly ground black pepper
- 8 (8-inch) tortillas (see notes)
- Vegetable oil for frying
Instructions:
- In a large bowl, mix cream cheese, sour cream, green chilies, ground cumin, chili powder, garlic powder, onion powder, grated cheddar cheese, grated pepper jack cheese, and finely diced or shredded chicken. Season with salt and freshly ground black pepper to taste.
- Place a few spoonfuls of the chicken mixture on the top third of a tortilla. Roll the tortilla tightly and secure it with a toothpick.
- Heat 1 to 1 1/2 inches of oil in a cast-iron skillet or a heavy pot like a Dutch oven. Using tongs, carefully add a few taquitos and fry them for about 3 minutes on each side or until golden. Work in batches and remove them to a plate or tray lined with paper towels as they cook. Carefully remove the toothpicks.
Notes:
- This is a quick and easy recipe using cooked chicken, but any diced cooked chicken will work, including rotisserie, baked, poached, grilled, and pan-seared chicken.
- The cream cheese filling can be prepared up to 24 hours in advance.
- Both corn and flour tortillas work well, but corn tortillas will need to be heated and softened to be pliable enough to roll. Heat them in a non-stick skillet for 15 seconds on each side or in a microwave for 20 to 30 seconds, covered with damp paper towels.
- For extra spice, add a little fresh lime juice and chopped chipotle peppers in adobo sauce.
- Heavier pans and pots are easier to use for frying as they maintain a consistent temperature.
- Secure rolled tortillas with a toothpick. Remember to remove toothpicks after frying.
- These taquitos are best enjoyed immediately after frying.
- Freeze prepared but uncooked taquitos for up to 2 months in a sturdy freezer bag. Fry, bake, or air-fry straight from the freezer. See below for more cooking options.
Nutrition: Calories: 549kcal | Carbohydrates:
9g | Protein: 35g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 607mg | Potassium: 303mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1267IU | Vitamin C: 2mg | Calcium: 485mg | Iron: 1mg”
image source: small town woman
