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Chicken Taquitos are a Mexican street dish that is absolutely delicious. They feature gooey cheese and savory chicken with Mexican spices all rolled up in a crispy tortilla. Adults and kids alike will love this handheld meal.
Chicken Taquitos
Whether planning a relaxing night in, entertaining friends, or simply craving something delicious, these taquitos will surely hit the spot. They are also a great make-ahead freezer meal for recipe planning.
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Ingredients:
- rotisserie chicken – substitute with your favorite cooked meat. Cooked ground chicken, turkey, or beef would be delicious.
- Mexican blend cheese – Use any melty cheese you like. Cheddar, Monterey jack, pepper jack, or Colby would all be great.
- cream cheese
- salsa – Use a hot salsa for extra spice.
- sour cream – Replace with Greek yogurt if desired.
- garlic powder – You can use 1 clove of freshly grated garlic instead of garlic powder.
- chili powder
- flour tortillas – Corn tortillas work well also.
- canola oil – Any neutral frying oil will work here. Corn oil, vegetable oil, peanut oil or avocado oil will work well.
Instructions:
Make your filling. In a large bowl, stir together the shredded chicken, shredded cheese, cream cheese, salsa, sour cream, garlic powder, and chili powder until well combined.
Heat your tortillas. Place the tortillas into a damp paper towel and warm them in the microwave for 20-30 seconds.
Fill them up. Spoon 2-3 tablespoons of the chicken mixture into a line in the center of a tortilla and roll it up tightly.
Secure the tortillas. Use a toothpick to secure the tortilla closed.
Preheat your skillet. Place the oil in a large heavy bottom skillet on your stovetop to warm over medium heat.
Fry them. When the oil is warm, fry each taquito for 2-3 minutes per side.
Serve. Remove the toothpick and drain on the paper towel-lined plate. Serve warm with sour cream and/or salsa.
Storage
Store leftover chicken taquitos in a resealable bag or airtight container. They will stay fresh in the refrigerator for 3-4 days. If you need them to last longer, transfer the container or bag to the freezer where you can keep your taquitos for 3-4 months.
More Dinner Ideas
Chicken Taquitos Recipe
Chicken Taquitos
Equipment
- Plate
- Paper towels
- Large Bowl
- stirring spoon
- small spoon
- toothpicks
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 cup shredded Mexican blend cheese
- 1 (8 ounce) block cream cheese, softened
- ¾ cup chunky salsa
- ¼ cup sour cream
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- 12 (8-inch) flour tortillas
- 2 cups canola oil (or enough to fill half of your skillet)
- Serving options: guacamole, salsa, sour cream, cilantro, lime wedges, taco sauce, diced tomatoes
Instructions
- Prapare your plate. Line a plate with paper towels and set aside.
- Pre-heat your skillet. Place the oil in a large heavy bottom skillet on your stovetop to warm over medium heat.
- Make your filling. In a large bowl, stir together the shredded chicken, shredded cheese, cream cheese, salsa, sour cream, garlic powder, and chili powder until well combined.
- Heat your tortillas. Place the tortillas into a damp paper towel and warm them in the microwave for 20-30 seconds.
- Fill them up. Spoon 2-3 tablespoons of the chicken mixture into a line in the center of a tortilla and roll it up tightly.
- Secure the tortillas. Use a toothpick to secure the tortilla closed.
- Fry them. When the oil is warm, fry each taquito for 2-3 minutes per side.
- Serve. Remove the toothpick and drain on the paper towel-lined plate. Serve warm with sour cream and/or salsa.
Notes
- Add ½ teaspoon cumin for some extra flavor.
- Try taco sauce in the filling for extra spice.
- Try adding onion powder for a little something extra.
If freezing these, how do you reheat them?
I would air fry at lower temp until they heat and brown. Flip as needed.