If you’re craving a snack that’s bursting with flavor, texture, and a bit of a zesty kick, this Creamy Chicken Taquitos with Cilantro and Jalapeno Recipe is about to become your new go-to. Picture perfectly crispy taquitos filled with tender, shredded chicken enveloped in a luscious, creamy cheese mixture, with fresh cilantro and jalapeno adding just the right amount of brightness and heat. It’s comfort food elevated in the best way, perfect for game day, a casual dinner, or impressing friends at your next party. Trust me, once you try these, you’ll find yourself making this recipe again and again.
Ingredients You’ll Need
Simple but thoughtfully chosen ingredients form the heart of this recipe, each playing a crucial role in delivering authentic flavor and satisfying texture. From the cream cheese’s smooth richness to the fresh punch of cilantro and jalapeno, these staples come together flawlessly.
- 2 cups shredded chicken: Moist and tender, the perfect protein base for your filling.
- 1 ½ cups shredded Monterey jack cheese (or pepper jack): Adds gooey, melty goodness with a slight tang or kick.
- 6 oz. cream cheese (at room temp): Creates that irresistibly creamy texture in the filling.
- ¼ cup salsa: Provides a tangy, savory punch that brightens every bite.
- ¼ cup sour cream (plus more for serving): Balances heat and adds silkiness to the mixture.
- 1 tablespoon lime juice: Offers a fresh citrus lift that complements cilantro perfectly.
- 1 teaspoon hot sauce: Packs gentle heat, enhancing flavors without overwhelming.
- 2 tablespoons cilantro (roughly chopped): Brings herby freshness and a hint of zest.
- 1 jalapeno (seeded and finely diced): The essential spicy kick that elevates the whole dish.
- 3 tablespoons sliced green onions: Adds crunch and mild oniony flavor.
- ½ teaspoon each onion powder, garlic powder: Infuses deep savory notes.
- ¼ teaspoon each cumin, paprika, chili powder: Creates warm, smoky undertones in the filling.
- 15-20 6-inch corn or flour tortillas: Use whichever you prefer; both work wonderfully.
- 1 ½ tablespoons melted butter (if baking): Helps achieve a golden crisp outside when baking.
- Vegetable oil (if frying): Provides that irresistible crunch—avocado or olive oil can be great substitutes.
How to Make Creamy Chicken Taquitos with Cilantro and Jalapeno Recipe
Step 1: Prepare the Creamy Chicken Filling
Start by combining your shredded chicken with the cream cheese, Monterey jack cheese, salsa, sour cream, lime juice, hot sauce, cilantro, jalapeno, green onions, and all your spices. Make sure the cream cheese is softened for easy mixing because it’s the key to that creamy texture everyone loves. Stir everything together until you have a smooth, well-incorporated filling that sings with flavor and just the right amount of spice.
Step 2: Assemble the Taquitos
Lay out your tortillas on a flat surface. If you’re worried about cracking, warm them slightly in the microwave or on a skillet to make them more pliable. Spoon a generous amount of the creamy chicken mixture onto each tortilla, then roll them up tightly, tucking in the sides as you go to keep that delicious filling locked in. Place each rolled taquito seam-side down on a baking sheet if you’re baking or get ready for frying.
Step 3: Cook Until Crispy and Golden
If you’re baking, brush each taquito with melted butter to encourage a golden crust and pop them in a preheated oven at 400°F (about 200°C) for 15 minutes or until they’re crisp and bubbly. For frying, heat vegetable oil in a skillet over medium-high heat and fry taquitos in batches until all sides are beautifully golden and crispy, roughly 2-3 minutes per side. Drain on paper towels to remove excess oil before serving.
How to Serve Creamy Chicken Taquitos with Cilantro and Jalapeno Recipe
Garnishes
Presentation is everything, and garnishes can make these taquitos shine even brighter. A dollop of cool sour cream, a sprinkle of fresh cilantro, and some lime wedges on the side invite your guests to customize each bite. Add finely sliced jalapenos for anyone who wants that extra punch of heat, and don’t forget a scattering of shredded cheese or chopped green onions on top if you want a pop of color and savor.
Side Dishes
Pair your Creamy Chicken Taquitos with Cilantro and Jalapeno Recipe with light, refreshing sides like a crisp garden salad, Mexican street corn, or even a zesty guacamole and chips platter. These sides balance the richness of the taquitos perfectly and make for a vibrant, hearty meal.
Creative Ways to Present
For a casual party, serve the taquitos upright in a mason jar or arrange them standing in a decorative basket lined with colorful napkins. You can also cut them in half for bite-sized appetizers, perfect for passing around. Get creative and play with presentation—it makes the eating experience all the more fun!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, no worries! Store your cooked taquitos in an airtight container in the refrigerator for up to 3 days. They stay tasty and just need reheating to regain that delicious crispness.
Freezing
You can freeze the assembled but uncooked taquitos for up to 1 month. Arrange them in a single layer on a baking sheet and freeze until solid before transferring to a freezer bag. This way, you can bake or fry them straight from frozen any time you’re craving a quick meal.
Reheating
To reheat, bake the refrigerated or frozen taquitos in a preheated oven at 375°F (190°C) until crispy and heated through, about 10–15 minutes for refrigerated and 20–25 minutes if frozen. Avoid microwaving as that tends to make them soggy, and you definitely want to keep all that glorious crunch!
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut for this Creamy Chicken Taquitos with Cilantro and Jalapeno Recipe. It’s already shredded and full of flavor, making your prep a breeze.
What’s the best type of tortilla to use?
Both corn and flour tortillas work well here. Corn gives a classic, slightly nuttier flavor, while flour tortillas tend to be softer and can roll more easily without cracking. Choose based on your preference and availability.
Can I make these taquitos vegetarian?
Sure can! Swap the chicken for seasoned black beans, sautéed mushrooms, or even roasted vegetables combined with the creamy cheese filling. The spices and jalapeno will ensure plenty of flavor.
How spicy are these taquitos?
The jalapeno and hot sauce add a moderate spicy kick that you can easily adjust. Remove the seeds from the jalapeno to lower heat or add more hot sauce if you crave extra spice.
Are these taquitos suitable for meal prep?
Yes, they’re perfect for meal prep! You can prepare and assemble the taquitos ahead of time and bake or fry them fresh when ready to eat. Just keep them refrigerated or frozen for convenience.
Final Thoughts
Making these Creamy Chicken Taquitos with Cilantro and Jalapeno Recipe is like inviting a fiesta into your kitchen. They’re irresistibly delicious, impressively easy to make, and endlessly adaptable. Whether you’re feeding a crowd or indulging in a cozy night at home, this recipe guarantees smiles all around. So grab those ingredients and get ready for a culinary treat that you and your loved ones will cherish!
Print
Creamy Chicken Taquitos with Cilantro and Jalapeno Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 15 taquitos
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Description
These Chicken Taquitos are crispy, flavorful rolled tortillas filled with a creamy, spiced shredded chicken and cheese mixture. Perfectly baked or fried to golden perfection, they’re an irresistible appetizer or snack with a tangy lime and jalapeno kick.
Ingredients
Filling
- 2 cups shredded chicken (cooked and shredded)
- 1 ½ cups shredded Monterey jack cheese (or pepper jack)
- 6 oz. cream cheese (at room temperature)
- 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
Assembly & Cooking
- 15–20 6-inch corn or flour tortillas
- 1 ½ tablespoons melted butter (if baking)
- Vegetable oil (for frying; can substitute avocado or olive oil)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken, shredded Monterey jack cheese, softened cream cheese, salsa, sour cream, lime juice, hot sauce, chopped cilantro, diced jalapeno, sliced green onions, onion powder, garlic powder, cumin, paprika, and chili powder. Mix well until all ingredients are evenly incorporated to create a creamy, flavorful filling.
- Assemble the Taquitos: Warm the tortillas slightly to make them pliable, either by microwaving for 20 seconds or heating briefly on a skillet. Spoon about 2 tablespoons of the chicken mixture onto the lower third of each tortilla. Roll tightly from the filled end towards the top to form a compact roll. Place each rolled taquito seam-side down on a baking sheet if baking, or prepare for frying.
- Cook the Taquitos: For baking: Preheat oven to 425°F (220°C). Brush each rolled taquito with melted butter and place seam-side down on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden and crispy, turning once halfway through cooking. For frying: Heat vegetable oil in a deep skillet or pan to 350°F (175°C). Fry taquitos in batches, seam-side down, for 2-3 minutes per side until crispy and golden brown. Drain on paper towels and serve warm with sour cream or your preferred dipping sauce.
Notes
- Shredded chicken can be prepared ahead by boiling or roasting chicken breasts or thighs, then shredding with forks.
- Warm tortillas slightly before rolling to prevent cracking and make rolling easier.
- You can use either corn or flour tortillas based on preference.
- For a spicier kick, leave the jalapeno seeds in or add extra hot sauce.
- Store leftover taquitos in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best crispiness.
