Description
Crispy and flavorful Chicken Taquitos made with shredded chicken, a blend of cheeses, and zesty seasonings, rolled in corn or flour tortillas and cooked to perfection either baked or fried. Perfect as a snack or party appetizer with a creamy sour cream dip.
Ingredients
Scale
Filling
- 2 cups shredded chicken (see notes)
- 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
Tortillas and Cooking
- 15-20 6-inch corn or flour tortillas (see notes)
- 1 ½ tablespoons melted butter (for baking)
- Vegetable oil (for frying; can substitute avocado or olive oil)
Instructions
- Combine 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 and creamy.
- Prepare Tortillas: Microwave about 4 tortillas at a time for 30 seconds to make them more pliable and easier to roll.
- Assemble Taquitos: Scoop 3 to 4 tablespoons of the filling onto the center of each tortilla. Roll each tortilla tightly into a cylinder and place seam-side-down on a plate. Optionally, insert toothpicks in the seams if frying to keep them from unrolling.
- To Bake: Preheat the oven to 425°F. Arrange taquitos seam-side-down on a lightly greased, light-colored baking sheet. For extra crispness, place cooling racks on top of the baking sheet before adding taquitos. Brush the tops of the taquitos with melted butter, avoiding the ends to prevent premature browning. Bake for 10 to 15 minutes until golden brown, checking closely after 10 minutes. Remove and serve with sour cream or preferred dips.
- To Fry: Pour about ¾-inch of vegetable oil into a large cast iron skillet or Dutch oven. Heat the oil to 350°F. Test the oil by frying a small piece of tortilla to ensure it fries immediately. Fry the taquitos in small batches seam-side down, leaving enough room to turn them. Fry for up to 2 minutes per side or until golden brown and crispy. Drain on a cooling rack. Adjust heat as needed during frying. Serve hot with sour cream or desired toppings.
Notes
- Use leftover shredded chicken or rotisserie chicken for convenience.
- Choose corn tortillas for gluten-free option or flour tortillas for a softer texture.
- Microwaving tortillas before rolling prevents cracking and makes rolling easier.
- Brushing with melted butter before baking enhances browning and crispiness.
- To keep fried taquitos from unrolling, secure with toothpicks if necessary.
- Serve with additional sour cream, salsa, or guacamole for extra flavor.
