Description
These Chicken and Cream Cheese Taquitos are a delightful combination of shredded chicken, creamy cheese, and zesty salsa, all wrapped in crispy tortillas. Perfect for a quick dinner or as a fun appetizer, they can be fried for a crunchy texture or baked for a healthier option. Serve with fresh cilantro, sour cream, and guacamole for an extra touch!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 10–12 small flour tortillas
- Cooking oil (for frying)
- Fresh cilantro, chopped (for garnish)
- Optional: sour cream and guacamole (for serving)
Instructions
- In a large mixing bowl, combine the shredded chicken and softened cream cheese. Ensure the cream cheese is at room temperature for easier mixing.
- Add the shredded cheddar cheese, salsa, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Mix until well combined.
- Taste the mixture and adjust the seasoning if necessary, adding more salsa for spice or more cheese for creaminess.
- In a skillet over medium heat, warm the tortillas one at a time for about 15-20 seconds on each side to make them pliable. Alternatively, wrap them in a damp paper towel and microwave for about 30 seconds.
- Keep the warmed tortillas covered with a clean kitchen towel to prevent drying out.
- Take a warm tortilla and place about 2-3 tablespoons of the chicken and cream cheese filling in the center. Avoid overfilling.
- Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top, tucking in the sides as you roll.
- Repeat with the remaining tortillas and filling, yielding about 10-12 taquitos.
- In a large skillet, heat about 1/2 inch of cooking oil over medium heat. Test the oil by dropping in a small piece of tortilla; if it sizzles, it’s ready.
- Carefully place 3-4 taquitos seam side down in the hot oil, ensuring not to overcrowd the pan.
- Fry for about 2-3 minutes on each side until golden brown and crispy. Use tongs to turn them carefully.
- Transfer cooked taquitos to a plate lined with paper towels to drain excess oil. Repeat with remaining taquitos.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the assembled taquitos seam side down on the baking sheet. Brush the tops lightly with cooking oil or spray with cooking spray.
- Bake for 15-20 minutes or until golden and crispy, flipping halfway through for even cooking.
Notes
- Feel free to customize the filling by adding black beans, corn, or different spices to suit your taste.
- Serve with fresh cilantro, sour cream, and guacamole for dipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes