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Chicken Taquitos

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
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Cuisine: Mexican
Category: Appetizers
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Recipe by Becky Hardin - The cookie rookie

Nutritional Information

Calories: 585kcal  

Carbohydrates: 54g  

Protein: 21g 

Fat: 34g

Saturated Fat: 19g

Cholesterol: 97mg

Sodium: 554mg

Potassium: 478mg

Fiber: 8g 

Sugar: 5g 

Vitamin A: 1212IU

Vitamin C: 7mg 

Calcium: 477mg

Iron: 3mg  

Ingredients and Instructions

  1. 8 ounces cream cheese softened

  2. 2 cups shredded cheese; Pepper Jack Mexican Blend, Sharp Cheddar

  3. 1 10 ounce Rotel-Style tomatoes, drained

  4. ½ teaspoon ground cumin

  5. 1/8 teaspoon cayenne pepper

  6. Juice of ½ lime

  7. Kosher salt & freshly ground black pepper

  8. 3 cups cooked chicken rotisserie works well, shredded or small cubes

  9. 20 6-inch corn tortillas

  10. Canola or Peanut oil for frying

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Toppings Ideas

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  1. Guacamole

  2. Salsa

  3. Lettuce

  4. Sour Cream

  5. Cheese Sauce

  6. Sliced black olives

  1. In a large bowl, mix together cream cheese, shredded cheese, tomatoes, cumin, cayenne pepper and lime juice. Fold in chicken and season with salt & black pepper. Refrigerate until ready to use.​

  2. Line a large, rimmed baking sheet with foil and insert a metal rack; set near the stove.

  3. Heat ½-inch oil in a Dutch oven or deep skillet to 325°F-350°F.

  4. When the oil is almost ready, place 6 tortillas on a microwave-safe plate and cover with a clean, damp cloth. Microwave 30 seconds on HIGH, flip the stack of tortillas over, cover with the damp cloth and microwave an additional 30 seconds.

  5. Remove 1 tortilla (keep the remaining tortillas covered). Set the tortilla on a flat surface and place 2 tablespoons chicken/cheese filling mixture 1-inch from one edge of the tortilla. Form the filling into a tube-shape and, beginning at the edge closest to the filling, tightly roll up the tortilla.

  6. When the oil is ready, use tongs to set the tortilla, seam-side down, in the oil. Hold the Taquito, at the seam, with the tongs to keep the tortilla from opening up until the tortilla stays closed. Cook until golden brown on the bottom side then flip the Taquito over to fry the other side. Transfer to the prepared metal rack. Repeat the process with the remaining 5 warm tortillas.

  7. After the first six Taquitos have been made, repeat the process of warming, filling and frying the Taquitos.

  8. Serve with your favorite toppings, and enjoy!

Notes

TIPS:

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  1. Makes 20 taquitos.

  2. The Taquitos should be eaten the next day or frozen.

  3. To eat the next day, cool any uneaten Taquitos completely, place in an airtight container, cover with a paper towel and attach the lid. To cook, preheat the oven to 425°F and set the taquitos on a wire rack set in a rimmed, baking sheet. Cover loosely with aluminium foil and cook for 10-15 minutes or until heated throughout.

  4. To freeze, place the taquitos in a freezer bag and freeze for up to 3 months. When ready to eat, preheat the oven to 425°F and set a wire rack in a rimmed, baking sheet. Remove as many Taquitos as needed and set them on the prepared baking sheet. Cover loosely with foil and bake 15 minutes. Remove the foil and cook an additional 5-10 minutes or until heated throughout.

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