Description
Chicken taquitos are a delicious and versatile dish that can be served as an appetizer, snack, or main course. These crispy rolled tortillas are filled with a flavorful mixture of shredded chicken, cream cheese, cheddar cheese, and spices, then either baked for a healthier option or fried for a golden crunch. Whether you’re hosting a party or preparing a quick family meal, these taquitos are sure to be a hit when paired with guacamole, salsa, and sour cream.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 6 ounces cream cheese, softened
- ¼ cup salsa (choose your favorite kind)
- ¼ cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup baby spinach leaves, chopped
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 15–20 corn or flour tortillas
For serving:
- Guacamole
- Sour cream
- Salsa
- Hot sauce
Instructions
- Prepare the Filling:
- In a mixing bowl, combine softened cream cheese, salsa, and sour cream, stirring until smooth.
- Add the shredded chicken, cheddar cheese, chopped spinach, and spices (cumin, garlic powder, chili powder, salt, and pepper). Stir until everything is well combined.
- Taste the mixture and adjust seasonings if needed.
- Prepare the Tortillas:
- For corn tortillas, heat a non-stick griddle over medium-high heat. Cook each tortilla for about 15-30 seconds per side until soft and pliable. Keep them warm on a plate covered with tinfoil.
- If using flour tortillas, they can typically be used without preheating, as they are naturally more pliable.
- Roll the Taquitos:
- Place a large spoonful of the chicken filling along the edge of each tortilla. Roll the tortilla tightly around the filling, forming a taquito. If needed, secure the taquitos with toothpicks to keep them from unrolling.
Cooking Methods:
Baked Taquitos:
- Preheat your oven to 425°F.
- Arrange the taquitos seam-side down on a greased baking sheet or one lined with parchment paper.
- Brush the tops lightly with oil or spray them with cooking spray.
- Bake for 15-20 minutes or until the taquitos are crispy and golden, rotating the baking sheet halfway through.
Fried Taquitos:
- In a large skillet, heat about 1½ inches of oil over medium-high heat (approximately 350°F).
- Fry the taquitos in small batches, rotating them until they are golden brown and crispy on all sides (this should take about 2-3 minutes per batch).
- Once done, place the taquitos on a paper towel-lined plate to drain excess oil.
Serving Suggestions:
Serve the taquitos hot with guacamole, sour cream, salsa, and hot sauce on the side. They can also be garnished with chopped cilantro, shredded lettuce, or diced tomatoes for extra freshness and texture.
Notes
- Make Ahead: You can assemble the taquitos ahead of time and refrigerate them for up to 3 days before baking or frying. To freeze, place the rolled taquitos on a baking sheet and freeze them individually before transferring them to a freezer-safe container. Bake them straight from frozen.
- Customization: Feel free to experiment with different fillings! You can substitute the chicken with beef, turkey, or even tofu for a vegetarian version. For extra spice, try using pepper jack cheese or adding a few dashes of hot sauce to the filling.
- Crispiness Tip: For extra crispy baked taquitos, lightly brush them with oil or cooking spray before baking, and ensure the oven is fully preheated to 425°F.