Description
Delicious and crispy Chicken Taquitos made with a creamy, flavorful filling of shredded chicken, cream cheese, salsa, and spices, rolled in soft tortillas and baked or fried to perfection. Serve with guacamole, sour cream, and salsa for a perfect appetizer or main course that’s easy to prepare.
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
Tortillas
- 15-20 corn or flour tortillas
For Serving
- Guacamole
- Sour cream
- Salsa
- Hot sauce
Instructions
- Prepare the filling: In a mixing bowl, add softened cream cheese, salsa, and sour cream. Stir until smooth and well combined. Add shredded chicken, cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and black pepper. Toss everything to mix thoroughly. Taste and adjust seasonings as needed.
- Soften the tortillas: For corn tortillas, heat a non-stick griddle or skillet over medium-high heat. Cook each tortilla for 15 to 30 seconds on each side until they become soft and pliable. Remove and cover with foil to keep warm and flexible.
- Assemble the taquitos: Place about a large spoonful of the filling in a line along one side of each tortilla. Roll tightly to enclose the filling, securing with a toothpick if necessary.
- Bake the taquitos: Preheat your oven to 425 degrees Fahrenheit. Arrange the rolled taquitos seam-side down on a baking sheet. Lightly spray the tops with cooking spray or brush with oil to help them crisp up. Bake for 15 to 20 minutes until golden and crispy.
- Alternatively, fry the taquitos: Pour about 1.5 inches of oil into a large skillet and heat over medium-high. When the oil is hot enough that tortillas sizzle on contact, fry the taquitos in small batches. Cook for a few seconds on each side, rotating them until all sides are golden and crispy. Drain on paper towels.
- Serve: Remove toothpicks and serve taquitos hot with guacamole, sour cream, salsa, and hot sauce as desired.
Notes
- Make ahead: Prepare the filling up to one day in advance and store it in the refrigerator. Roll tortillas just before baking or frying.
- Freezing: Assemble taquitos with filling and tortillas, place in a ziplock freezer bag, and freeze for up to 3 months. To cook frozen taquitos, place them on a lined or greased baking sheet covered with foil and bake at 350 degrees Fahrenheit for 20 minutes. Remove foil and bake for an additional 15 to 20 minutes until heated through and crispy.
- For extra crispiness, brush baked taquitos lightly with oil before baking.
- Use flour tortillas for a softer texture or corn tortillas for a traditional flavor.
- Adjust spice levels by adding more chili powder or hot sauce to the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
