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Crispy Chicken Taquitos

Delightfully crispy rolls filled with savory chicken and melty cheese, perfect for appetizers or a family dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 taquitos
Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked shredded chicken Feel free to use rotisserie chicken for a shortcut.
  • 1 cup shredded cheddar cheese You can also mix in Monterey Jack for added creaminess.
  • 1/2 cup cream cheese, softened This adds richness to your filling.
  • 1/4 cup sour cream A nice tang that complements the cheese and chicken.
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin This gives your taquitos a slightly warm flavor.
  • 1/4 tsp chili powder Use more if you prefer a spicier kick!
  • to taste Salt and pepper
Taquitos
  • 10 small flour tortillas
  • for frying as needed Vegetable oil Keep it at about an inch deep in your skillet.
Optional toppings
  • Salsa
  • Guacamole
  • Sour cream
  • Chopped cilantro

Method
 

Preparation
  1. In a large mixing bowl, combine the cooked shredded chicken, cheddar cheese, cream cheese, and sour cream. Use a spatula to mix until well combined.
  2. Season the mixture with garlic powder, onion powder, cumin, chili powder, salt, and pepper. Make sure everything is evenly distributed for maximum flavor.
  3. Lay a tortilla flat on a clean surface. Spoon 2-3 tablespoons of the chicken mixture onto the lower third of the tortilla.
  4. Roll the tortilla tightly around the filling, ensuring it’s snug, but not overly tight. Repeat the process with the remaining tortillas and filling.
Cooking
  1. In a large skillet, heat about an inch of vegetable oil over medium-high heat.
  2. Once hot, carefully place a few taquitos seam-side down in the skillet. Fry for about 2-3 minutes on each side until they are golden brown and crispy.
  3. Remove the taquitos from the skillet and let them drain on paper towels to absorb excess oil.
  4. Repeat until all taquitos are cooked. Serve them warm with optional toppings like salsa, guacamole, or extra sour cream.

Notes

Store leftover taquitos in an airtight container in the fridge for up to three days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.