Taquitos Recipe
Crispy chicken taquitos with a quick, cheesy filling, that is great for dinner any night or is perfect for parties and game days.
Servings: 12
Equipment
Ingredients
- vegetable or canola oil, for frying
- 3 cups shredded cooked chicken
- 6 ounces cream cheese, softened
- 1½ cups baby spinach, stems removed and chopped
- 1½ cups shredded Colby Jack cheese, or Mexican blend cheese
- ½ cup salsa, store-bought or homemade
- ⅓ cup sour cream
- salt and pepper to taste
- 12 (6-inch) corn tortillas (or flour tortillas)
Toppings
- shredded lettuce, chopped tomatoes, sour cream, Pico de Gallo
Instructions
- Heat ½ inch oil to 350°F and let it return to temperature between batches.
- Meanwhile, in a large bowl mix together chicken, cream cheese, spinach, Colby Jack cheese, salsa, and sour cream. Add salt and pepper.
- Once oil is hot enough, add about 3 tablespoons of filling in a line down the center of each tortilla. Roll the tortilla and use tongs to place it seam-side down in hot oil. Cook until golden brown on both sides, 2–3 minutes per side. Set on paper towels to drain. NOTE: Fry in small batches so the oil stays hot and the taquitos brown evenly.
- Repeat until all 12 (6-inch) tortillas have been filled, rolled, and fried.
- Serve warm with your favorite toppings.
Video
Notes
Variations. Change it up by using shredded beef or pork. You can also use a different salsa to change the flavors.
Make ahead of time. You can mix the filling as described in Step 2 up to 24 hours in advance. Cover and refrigerate until ready to use.
Cracked corn tortillas. If your corn tortillas are cracking when you roll them, wrap a stack of corn tortillas in some damp paper towels and microwave for 15–30 seconds until warmed up. The reason many tortillas crack or break is because they are not warm enough.
Make ahead of time. You can mix the filling as described in Step 2 up to 24 hours in advance. Cover and refrigerate until ready to use.
Cracked corn tortillas. If your corn tortillas are cracking when you roll them, wrap a stack of corn tortillas in some damp paper towels and microwave for 15–30 seconds until warmed up. The reason many tortillas crack or break is because they are not warm enough.
Nutrition
Serving: 1g | Calories: 126kcal | Carbohydrates: 3g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 213mg | Potassium: 88mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 0.2mg