Chicken Taquitos
Delicious Chicken Taquitos made with shredded chicken, cheese, and spices for a tasty treat.
Equipment
- mixing bowl
- non-stick griddle
- large skillet
- Baking Sheet
Ingredients
Filling
- 2 cups cooked shredded chicken (I use rotisserie)
- 6 ounces cream cheese softened
- ¼ cup salsa 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 for taste
- 15-20 pieces corn or flour tortillas
For serving
- guacamole
- sour cream
- salsa
- hot sauce
Instructions
Preparation
- Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
- For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
- Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
- Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray, or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
- Fried Taquitos: Add about 1 ½ inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
- Serve taquitos with guacamole, salsa and sour cream.
Notes
Make ahead Instructions: Make the filling up to 1 day in advance and store in the refrigerator. Roll in tortillas before baking. Freezing Instructions: Taquitos make a great freezer meal. Make the filling as instructed and roll up in tortillas. Place in a freezer ziplock bag and freeze for up to 3 months. Remove from freezer and place them on a lined or greased baking sheet. Cover with tinfoil and bake at 350 degrees for about 20 minutes. Uncover and bake for an additional 15-20 minutes or until warmed through and crisp on the outside.
Nutrition
Serving: 1taquitoCalories: 559kcalCarbohydrates: 34gProtein: 31gFat: 32gSaturated Fat: 16gCholesterol: 131mgSodium: 1047mgPotassium: 447mgFiber: 1gSugar: 5gVitamin A: 1710IUVitamin C: 2.4mgCalcium: 343mgIron: 3mg
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