Chicken Taquitos
User Reviews
5
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Prep Time
10 mins
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Cook Time
22 mins
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Total Time
32 mins
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Servings
4
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Calories
559 kcal
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Course
Main Course
Chicken Taquitos
Description
These Chicken Taquitos start with a creamy filling of shredded chicken combined with softened cream cheese, salsa, sour cream, cheddar cheese, chopped spinach, and seasonings like cumin, garlic powder, and chili powder. The mixture is seasoned to taste and rolled tightly inside warmed, pliable tortillas.
Taquitos can be cooked two ways: baked at 425°F until the tortillas turn crispy or fried briefly in hot oil until golden and crunchy. The contrast between the crisp exterior and moist, flavorful filling defines the dish’s texture. Baking is a lighter option while frying yields a traditional crispy shell.
They are typically served with sides like sour cream, guacamole, salsa, or hot sauce, enhancing the creamy and spicy filling. Taquitos make a convenient appetizer, snack, or casual meal.
The filling can be prepared a day ahead and stored refrigerated, then rolled and cooked when needed. Taquitos also freeze well; store rolled uncooked taquitos frozen up to three months, then bake from frozen for a hot, crisp finish.
Ingredients
- 2 cups chicken I use rotisserie, cooked shredded
- 6 ounces cream cheese , softened
- 1/4 cup salsa , your favorite kind
- 1/4 cup sour cream
- 1 cup cheddar cheese shredded
- 1 cup baby spinach leaves , chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- salt for taste, freshly ground
- black pepper for taste, freshly ground
- 15-20 corn tortilla or flour tortillas
For serving:
- guacamole
- sour cream
- salsa
- hot sauce
Instructions
- Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
- For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
- Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
- Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
- Fried Taquitos: Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
- Serve taquitos with guacamole, salsa and sour cream.
Notes
- The filling can be made up to one day in advance and refrigerated until ready to assemble.
- Taquitos freeze well; freeze rolled and unbaked in a ziplock bag for up to three months.
- To cook from frozen, bake covered with foil at 350°F for 20 minutes, uncover and bake another 15-20 minutes until crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 34g | 11% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 131mg | 44% |
| Sodium | 1047mg | 44% |
| Potassium | 447mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1710IU | 34% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 343mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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