Chicken Taquitos Recipe

Crispy chicken taquitos are a family favorite made with shredded chicken, cream cheese, salsa, and melted cheddar rolled in tortillas and baked or fried until golden. This easy Mexican-inspired recipe is perfect for dinner, appetizers, or game day snacks. Serve with guacamole, sour cream, and salsa for a crowd-pleasing meal that’s freezer-friendly and simple to prepare at home.

Ingredients

• 2 cups cooked shredded chicken (rotisserie works great)
• 6 ounces cream cheese, softened
• ¼ cup salsa (your favorite)
• 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, to taste
• 15–20 corn or flour tortillas

For serving:

• Guacamole
• Salsa
• Sour cream
• Hot sauce

Instructions

1. Prepare the filling: In a mixing bowl, combine softened cream cheese, salsa, and sour cream until smooth. Stir in shredded chicken, cheddar cheese, spinach, and spices. Taste and adjust seasoning if needed.
2. Warm the tortillas:
   • For corn tortillas: Heat a non-stick skillet or griddle over medium-high heat. Cook each tortilla for 15–30 seconds per side until soft and pliable. Keep warm under foil.
   • For flour tortillas: They’re usually soft enough to roll, but you can warm them briefly to prevent tearing.
3. Assemble: Place a spoonful of filling in a line across each tortilla and roll tightly. Use a toothpick to secure if necessary.
4. Baking option: Preheat oven to 425°F (220°C). Place rolled taquitos on a baking sheet. Spray tops lightly with cooking spray or brush with oil. Bake 15–20 minutes, until golden and crispy.
5. Frying option: Heat 1½ inches of oil in a large skillet over medium-high. Once hot, fry taquitos in small batches, turning until golden brown and crispy on all sides. Drain on paper towels.
6. Serve: Remove toothpicks (if used) and serve hot with guacamole, salsa, sour cream, and hot sauce.

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Tips

• Warm corn tortillas before rolling to prevent cracking.
• Use leftover roasted or grilled chicken for quick preparation.
• Don’t overfill tortillas—this makes them easier to roll and crisp evenly.

Variations and Substitutions

• Cheese: Swap cheddar for Monterey Jack, pepper jack, or a Mexican cheese blend.
• Protein: Substitute chicken with shredded beef, ground turkey, or black beans for a vegetarian option.
• Spices: Add smoked paprika or chipotle powder for a bolder flavor.
• Tortillas: Both flour and corn work, but corn gives a more traditional texture.

FAQs

Can I make taquitos ahead of time?
Yes. Assemble and refrigerate for up to 24 hours before baking or frying.

Can I freeze taquitos?
Absolutely. Freeze unbaked taquitos on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 5–7 minutes to cooking time.

How do I keep them crispy?
Bake or fry on a wire rack instead of a flat pan to allow air circulation.

Serving Suggestions

• Serve with fresh guacamole, salsa roja, or salsa verde.
• Pair with Mexican rice, refried beans, or a crisp green salad.
• Add a drizzle of hot sauce or queso for extra flavor.

Why You’ll Love This Recipe

• Crispy, golden tortillas with a creamy, cheesy chicken filling.
• Easy to bake for a lighter option or fry for extra crunch.
• Perfect as a party appetizer, game day snack, or family dinner.
• Freezer-friendly and great for meal prep.