Creamy Chicken Taquitos Recipe
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
17 mins
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Servings
12 servings
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Calories
220 kcal
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Course
Main Course, Appetizer, Snacks, Lunch
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Cuisine
Mexican
Creamy Chicken Taquitos Recipe
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🌮🧀🥑 Make these creamy chicken taquitos in the oven, air fryer, or skillet in just 30 minutes with simple ingredients. Great for an appetizer, snack, or main course, they're crispy on the outside, warm and melty in the center, and a hit at every fiesta and casual get-together!
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Ingredients
- 6 ounces full-fat brick style cream cheese very well softened to room temp
- ¼ cup full-fat sour cream
- ¼ cup red salsa any brand, any spicy level, not super chunky
- 2 cups cooked shredded chicken* See Notes for my recommendations
- 1 cup shredded Mexican cheese blend or your favorite shredded cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder or to taste
- 1 teaspoon garlic powder or to taste
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 12 flour tortillas about 6-inches in diameter
- vegetable oil for frying (if frying; if baking or air frying see Notes below)
Instructions
- To a large bowl, add the cream cheese, sour cream, salsa, and stir to combine. Tip - Make sure the cream cheese is very well softened to room temp or this is unnecessarily difficult.
- Add the cooked chicken, cumin, chili powder, garlic powder, salt, pepper, and stir to combine.
- Add about 2 tablespoons filling in a vertical strip at the edge of each tortilla and roll up tightly. Tips - Don't overfill. Flour tortillas are easier to work with, more pliable, and don't rip as easily. If you're using corn tortillas, add a stack to the microwave, cover with a damp paper towel, and heat for about 15 seconds to 'steam' the corn tortillas just a bit which will make them easier to work with and roll without ripping.
- To a heavy-bottomed skillet with a bit of depth (cast iron is preferred; don't use a nonstick skillet that's intended to make scrambled eggs!) add enough oil so that it comes up to about 1 to 2-inches high.
- Heat the oil until it's 350F as measured with a thermometer. Tips - I strongly recommend not guessing and using a thermometer. However, if you don't have one and you are going to guess, likely the oil is hot enough when it's bubbling and you can add a small piece of tortilla to the oil and it cooks instantly, but that it's not so hot that the tortilla just burns.
- Add about 2 or 3 rolled taquitos to the oil, and fry for about 2 minutes total, flipping and once midway through. The exterior should be golden browned but not burnt when done. Tips - Don't crowd the pan because the taquitos will not cook properly because the overall temp of the oil will drop too low and/or there isn't enough oil freely flowing and circulating around the taquitos to cook them.
- Place cooked taquitos on a plate lined with paper towels to cool briefly while you repeat the frying process with all remaining taquitos. Discard fry oil safely after you're done.
- Serve immediately. Taquitos are best served hot and fresh. Leftovers will keep airtight in the fridge for up to 4-5 days however there is no way to replicate the crispiness of freshly cooked taquitos after they've been refrigerated. I warm my leftovers if I have any in the microwave for about 30 seconds. I don't recommend freezing taquitos because the texture after thawing won't be very good.
Equipments used:
Notes
- Chicken - For the ultimate in quickness and ease, pick up a store bought rotisserie chicken and use 2 cups of shredded chicken (white or dark meat) in this recipe. You can also use my Poached Chicken recipe, leftover Baked Lime Cilantro Chicken, or leftover grilled chicken, such as this Grilled Lime Cilantro Chicken. Really any cooked (leftover) chicken you have on hand that you can shred or dice small is fine.
- Cooking MethodsÂ
- Fry – For today’s recipe I am frying with vegetable oil because it produces the crispiest, most authentic-tasting chicken taquitos comparable (or better than) your local favorite Mexican restaurant.
- Air Fry – My Air Fried Chicken Taquitos recipe is the perfect recipe to consult!Â
- Bake – If you want to make baked taquitos, follow the baking instructions provided in my Baked Cheesy Beef Taquitos recipe. About 15 minutes at 375 degrees F but of course, keep an eye on how they look. Baking times will vary. You can increase the oven temp to 400F and they’ll take a bit less time but can be prone to burning before the cheese inside actually melts. Line baking sheet with parchment paper for easier cleanup.
Nutrition Information
Show Details
Serving
1taquito
Calories
220kcal
(11%)
Carbohydrates
17g
(6%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
40mg
(13%)
Sodium
492mg
(21%)
Potassium
150mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
363IU
(7%)
Vitamin C
0.2mg
(0%)
Calcium
177mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1taquito | |
| Calories | 220kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 492mg | 21% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 177mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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