Description
These Chicken Taquitos are crispy, flavorful rolled tortillas filled with a creamy mixture of shredded chicken, cream cheese, salsa, and spices. They can be baked or fried to perfection and served with guacamole, sour cream, and salsa for a delicious appetizer or main course.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (rotisserie recommended)
- 6 ounces cream cheese, softened
- 1/4 cup salsa, your favorite kind
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup baby spinach leaves, chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
Assembly
- 15-20 corn or flour tortillas
For Serving
- Guacamole
- Sour cream
- Salsa
- Hot sauce
Instructions
- Prepare Filling: In a mixing bowl, combine cream cheese, salsa, and sour cream and stir until smooth. Add shredded chicken, cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and pepper. Toss everything together until well combined. Adjust seasoning as needed.
- Soften Tortillas: Heat a non-stick griddle or skillet over medium-high heat. Warm each corn tortilla for about 15 to 30 seconds on each side until soft and pliable. Stack and cover with foil to keep warm and flexible.
- Roll Taquitos: Place a generous spoonful of filling along one edge of each tortilla. Roll tightly to enclose the filling. Secure with a toothpick if necessary to hold shape.
- Bake Taquitos: Preheat oven to 425 degrees F. Arrange rolled taquitos on a baking sheet. Lightly spray or brush the tops with cooking spray or oil. Bake for 15 to 20 minutes, until the tortillas are crispy and golden brown.
- Or Fry Taquitos: Pour about 1 ½ inches of oil into a large skillet and heat to medium-high until hot (tortillas should sizzle immediately when added). Fry taquitos in small batches for a few seconds on each side, rotating to crisp evenly until golden and crispy. Drain on paper towels.
- Serve: Remove toothpicks if used and serve the taquitos hot with guacamole, sour cream, salsa, and hot sauce on the side.
Notes
- Make ahead: Prepare the filling up to 1 day in advance and store in the refrigerator. Assemble the taquitos just before baking or frying.
- Freezing: Roll prepared filling in tortillas, place in a freezer-safe bag, and freeze for up to 3 months. To cook, bake frozen taquitos at 350 degrees F on a lined baking sheet covered with foil for 20 minutes, then uncover and bake for another 15 to 20 minutes until crispy and heated through.
- Use either corn or flour tortillas based on preference, softening them properly before rolling to prevent cracking.
- If baking, spraying or brushing with oil helps the taquitos develop a crispier texture.
- If frying, watch carefully as taquitos cook quickly, to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
