Description
Delicious crispy chicken taquitos made with seasoned chicken and cheese wrapped in golden tortillas, perfect for appetizers or quick meals.
Ingredients
Scale
- 3 cups cooked chicken, shredded
- 12–15 small corn or flour tortillas
- 1 cup shredded Mexican cheese blend
- 1/2 cup cream cheese, softened
- 1/4 cup diced green chiles
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons vegetable oil (for baking)
- Oil for frying (if making fried version)
- Sour cream (for serving)
- Guacamole (for serving)
- Salsa verde or red salsa (for serving)
- Hot sauce (for serving)
- Lime wedges (for serving)
- Fresh cilantro (for serving)
Instructions
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, Mexican cheese blend, diced green chiles, and fresh cilantro. Season with cumin, chili powder, garlic powder, onion powder, paprika, salt, and pepper. Mix thoroughly.
- Warm the tortillas by wrapping them in damp paper towels and microwaving for 30-45 seconds or heating in a dry skillet for 10-15 seconds per side.
- Place 2-3 tablespoons of chicken filling along one edge of each tortilla, roll tightly, and secure each taquito with a toothpick.
- For baked taquitos, preheat oven to 425°F (220°C). Brush taquitos with oil, place on a baking sheet, and bake for 15-20 minutes until golden brown. For fried taquitos, heat oil to 350°F (175°C) and fry for 2-3 minutes per side.
- Let the taquitos rest for 5-10 minutes. Remove toothpicks and serve with dipping sauces.
Notes
Use day-old tortillas for better rolling, don’t overfill, and maintain proper oil temperature for frying.
Nutrition
- Serving Size: 3 taquitos
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg