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
Scale
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.
