Taquitos Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
12
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Calories
126 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Taquitos Recipe
Description
Taquitos here are made by combining cooked shredded chicken with softened cream cheese, chopped baby spinach, shredded Colby Jack or Mexican blend cheese, salsa, and sour cream. Salt and pepper season the mixture. The filling is placed on warmed corn tortillas, which are rolled tightly and fried in hot oil until the shells turn crisp and golden on both sides. The frying process creates a crunchy exterior that contrasts with the creamy interior filling.
These are served warm with traditional toppings such as tomato, sour cream, Pico de Gallo, and shredded lettuce. The recipe offers options to substitute shredded beef or pork for chicken or try different salsas to alter the flavor profile. The tortillas can be warmed before rolling to prevent cracking, which improves the rolling process and final texture.
The filling can be prepared up to 24 hours ahead, making it a convenient choice for gatherings or meal prep. These taquitos provide a satisfying blend of textures and flavors, from creamy and cheesy to crisp and light freshness from toppings.
You can substitute shredded beef or pork for the chicken to vary the flavor.Prepare the filling mixture up to 24 hours ahead and refrigerate until ready to assemble.If corn tortillas crack during rolling, warm them wrapped in damp paper towels in the microwave for 15 to 30 seconds to increase flexibility.
Ingredients
- vegetable oil for frying, or canola oil
- 3 cups chicken shredded, cooked
- 6 ounces cream cheese softened
- 1½ cups spinach stems removed and chopped, baby
- 1½ cups Colby jack cheese or Mexican blend cheese, shredded
- ½ cup salsa store-bought or homemade
- ⅓ cup sour cream
- salt to taste
- black pepper to taste
- 12 (6-inch) corn tortillas or flour tortillas
Toppings
- lettuce shredded lettuce, chopped tomatoes
- tomato
- sour cream
- Pico de Gallo
Instructions
- Fill a saucepan with ½ inch of oil and heat over medium heat to 350 degrees F.
- 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 a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. 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.
- Repeat until all 12 (6-inch) tortillas have been filled, rolled, and fried.
- Serve warm with your favorite toppings.
Notes
- Alternate proteins like shredded beef or pork can be used instead of chicken.
- Mix the filling up to 24 hours in advance and keep refrigerated to save preparation time.
- Warm corn tortillas wrapped in damp paper towels for 15–30 seconds to prevent cracking when rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 126kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 213mg | 9% |
| Potassium | 88mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 128mg | 13% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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