Description
These chicken taquitos are a delightful and crispy treat filled with a flavorful combination of shredded chicken, cheese, and spices, perfect for dipping!
Ingredients
Scale
- 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
- 15–20 6-inch corn or flour tortillas (see notes)
- 1 ½ tablespoons melted butter (if baking)
- vegetable oil (if frying. Can sub avocado or olive oil.)
Instructions
- Combine the filling ingredients in a large bowl until well-combined.
- Scoop 3-4 tablespoons of filling in the middle of each tortilla and roll into a tight cylinder. Place seam-side-down on a plate. (Pro Tip: Microwaving about 4 tortillas at a time for 30 seconds will make them more pliable.)
- Preheat oven to 425° F. Place the taquitos seam-side-down on a large, lightly greased, light-colored baking sheet. (Pro Tip: Place cooling racks on top of the baking sheet first for more air flow and crispier results.)
- Brush the tops with melted butter, avoiding the ends as those brown faster.
- Bake for 10-15 minutes, until golden brown on top. Set a timer for 10 minutes and watch closely from there. Remove and serve!
- Add ¾-inch of oil to a large cast iron skillet or Dutch oven. (Pro Tip: Insert toothpicks into the seam to keep the tortillas from unrolling during frying. Cut the toothpicks with scissors first if they’re too long.)
- Heat the oil to 350° F. If needed, test the oil with a piece of tortilla and ensure it fries immediately before adding the taquitos.
- Add a few taquitos seam-side down and fry in small batches. Leave enough room to rotate them with kitchen tongs throughout frying. Fry up to 2 minutes per side, or until golden brown. Set aside on a cooling rack and repeat. Adjust heat up/down throughout frying as needed, I often have to turn mine down a little after the first batch or so. Serve!
Notes
- For notes on the shredded chicken, you can use rotisserie chicken or cook your own.
- For the tortillas, 6-inch flour tortillas are usually more pliable than corn.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking or Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taquitos
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg