Description
Delicious and crispy Chicken Taquitos made with shredded chicken, cream cheese, salsa, and spices, rolled in corn or flour tortillas and baked or fried to perfection. Perfect for a quick snack or a flavorful appetizer served with guacamole, sour cream, and salsa.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (rotisserie recommended)
- 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, to taste
Tortillas
- 15-20 corn or flour tortillas
- Guacamole
- Sour cream
- Salsa
- Hot sauce
For Serving
Instructions
- Prepare the filling: In a mixing bowl, combine softened cream cheese, salsa, and sour cream. Stir until smooth. Add shredded chicken, cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and pepper. Toss to combine evenly. Adjust seasoning as needed.
- Soften the tortillas: Heat a non-stick griddle over medium-high heat. Cook each corn tortilla for 15-30 seconds on each side until soft and pliable. Remove and keep warm covered with foil. For flour tortillas, warming briefly in the microwave or on a skillet will help pliability.
- Assemble the taquitos: Place a generous spoonful of the filling in a line along each tortilla. Roll tightly and secure with a toothpick if necessary.
- Baking option: Preheat oven to 425 degrees Fahrenheit. Place taquitos on a baking sheet. Lightly spray the tops with cooking spray or brush with oil. Bake for 15-20 minutes until shells are crispy and golden brown.
- Frying option: Pour about 1 ½ inches of oil into a large skillet and heat over medium-high until hot enough that the tortillas sizzle immediately when added. Fry the taquitos in small batches, turning to brown all sides evenly until golden and crispy. Drain on paper towels.
- Serve: Remove toothpicks, if used. Serve taquitos hot with guacamole, salsa, sour cream, and hot sauce for dipping.
Notes
- Make ahead: Prepare the filling up to 1 day in advance and refrigerate. Roll taquitos just before cooking.
- Freezing: Roll taquitos and place in a freezer-safe ziplock bag for up to 3 months. Bake covered at 350 degrees Fahrenheit for 20 minutes, then uncovered for 15-20 minutes until crispy when ready to serve.
- For crispier taquitos, brushing oil lightly before baking helps enhance browning.
- Use either corn or flour tortillas based on preference; warming them before rolling prevents cracking.
- Adjust spices to taste for preferred heat level and flavor intensity.
Nutrition
- Serving Size: 1 serving (about 5 taquitos)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
