Chicken Taquitos

Chicken Taquitos are a delightful Mexican-inspired dish featuring tender shredded chicken mixed with creamy, flavorful ingredients like salsa, cream cheese, and sour cream. Enhanced with spices like cumin, garlic powder, and chili powder, the filling is wrapped in soft corn or flour tortillas.

Choose between baking them for a crispy finish or frying for a traditional crunch. Serve these taquitos hot with guacamole, salsa, and sour cream for a perfect appetizer or main dish that’s sure to satisfy.

How to make Chicken Taquitos

Ingredients:

2 cups cooked shredded chicken (I use rotisserie)

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 for taste

15-20 corn or flour tortillas

For serving:

guacamole, sour cream, salsa, hot sauce

Instructions:

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:

Filling Preparation: Mixing cream cheese, salsa, and sour cream ensures a creamy base for the shredded chicken. The addition of shredded cheddar cheese, chopped baby spinach, and spices like cumin, garlic powder, and chili powder enhances the flavor profile with a hint of smokiness and depth.

Tortilla Handling: Softening corn tortillas on a griddle makes them pliable and easier to roll without breaking. Keeping them warm under foil helps maintain their flexibility during assembly.

Assembly: Rolling the tortillas tightly with a generous portion of filling ensures each taquito is packed with flavor. Securing them with toothpicks before cooking helps maintain their shape.

Cooking Methods: Baking at high heat (425°F) yields crispy taquitos with less oil, perfect for a healthier option. Alternatively, frying in hot oil creates a traditional, crunchy texture that complements the creamy filling.

Serving Suggestions: Accompanying the taquitos with guacamole, salsa, sour cream, and hot sauce offers a variety of flavors and textures that enhance the dish. These condiments provide options for customization according to personal taste preferences.

Adjusting Seasoning: Taste-testing the filling before assembly allows for adjustments in seasoning to ensure the flavors are well-balanced and suited to individual preferences.

Nutrition Information:

YIELDS: 18 | SERVING SIZE: 1

Calories: 186 kcal | Total Fat: 10.3 g | Saturated Fat: 4.9 g | Trans Fat: 0.2 g | Cholesterol: 35 mg | Sodium: 294 mg | Total Carbohydrate: 14.6 g | Dietary Fiber: 1.3 g | Sugars: 1 g | Protein: 9.2 g

Frequently Asked Questions:

Can I use store-bought rotisserie chicken for this recipe?

Yes, using store-bought rotisserie chicken is convenient and works well.

Simply shred the chicken before mixing it with the other ingredients.

Can I use flour tortillas instead of corn tortillas?

Yes, you can use either corn or flour tortillas based on your preference.

Corn tortillas provide a more traditional taste and are gluten-free, while flour tortillas offer a softer texture.

How can I make the taquitos healthier?

To make the taquitos healthier, consider baking them instead of frying.

Use light cream cheese and reduced-fat sour cream, and opt for whole wheat tortillas if available.

Can I prepare the filling ahead of time?

Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 2 days.

Allow it to come to room temperature before assembling the taquitos.

What’s the best way to store leftovers?

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.

Reheat them in the oven or toaster oven to maintain crispiness.

Can I freeze these taquitos?

Yes, you can freeze the taquitos before or after cooking them.

If freezing before cooking, assemble the taquitos and freeze them on a baking sheet before transferring to a freezer bag.

Cook from frozen, adding a few extra minutes in the oven or frying.

How do I prevent the tortillas from cracking when rolling them?

To prevent tortillas from cracking, ensure they are heated until soft and pliable.

Keep them covered with foil as you work to retain warmth and flexibility.

What should I serve with Chicken Taquitos?

Serve Chicken Taquitos with guacamole, sour cream, salsa, and hot sauce for dipping.

They also pair well with a side salad or Mexican rice.

Can I make these taquitos gluten-free?

Yes, use corn tortillas instead of flour tortillas to make the recipe gluten-free.

Check that all other ingredients, especially seasonings and salsa, are also gluten-free.

How can I adjust the spiciness of the taquitos?

Adjust the spiciness by choosing mild or spicy salsa and adjusting the amount of chili powder and hot sauce according to your taste preferences.

You can also omit chili powder for a milder version.