Chicken Taquitos
Crispy tortilla rolls filled with creamy chicken, cheese, and spices, perfect for appetizers or snacks.
Equipment
- Large mixing bowl
- Non-Stick Griddle
- Baking Sheet
- Large Skillet
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 cups cooked shredded chicken (rotisserie works well)
- 6 oz. cream cheese softened
- 1/4 cup salsa choose your preferred type
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup baby spinach leaves chopped
- 1/4 tsp. cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. chili powder
- Salt to taste
- Freshly ground black pepper to taste
- 15-20 pieces corn or flour tortillas
- Guacamole for serving
- Sour cream for serving
- Salsa for serving
- Hot sauce for serving
Instructions
- In a large mixing bowl, combine cream cheese, salsa, and sour cream until smooth.
- Add shredded chicken, cheddar cheese, spinach, cumin, garlic powder, chili powder, salt, and pepper. Toss until evenly coated.
- If using corn tortillas, warm them on a non-stick griddle over medium-high heat for 15–30 seconds per side.
- To assemble, place a spoonful of filling along one edge of a tortilla and roll it tightly. Use a toothpick if needed to secure.
- For baking, preheat the oven to 425°F (220°C). Place taquitos seam-side down on a baking sheet and spray or brush with oil. Bake for 15–20 minutes until crispy and golden.
- For frying, heat oil in a large skillet over medium-high heat. Fry taquitos in small batches until golden, about a few seconds per side. Drain on paper towels.
- Serve hot with guacamole, sour cream, salsa, and hot sauce.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.