Description
These homemade taquitos feature a flavorful filling of shredded chicken, cream cheese, Mexican shredded cheese, salsa verde, and taco seasoning all wrapped in warm corn tortillas and fried to crispy perfection. Perfect as a tasty appetizer or meal, they offer a satisfying crunch with a rich, cheesy, and zesty interior.
Ingredients
Scale
Filling
- 3 cups shredded cooked chicken (light or dark meat)
- 4 oz cream cheese (diced)
- 1 1/2 cups Mexican shredded cheese (or Colby Jack cheese)
- 2 tsp taco seasoning (to taste)
- ½ cup salsa verde (or green enchilada sauce)
Shell
- 16 small corn tortillas (6-inch, white or yellow corn)
For Frying
- Neutral high-heat cooking oil (for frying, about ½ inch in the pan)
Instructions
- Make the filling: In a large mixing bowl, combine the shredded rotisserie chicken, diced cream cheese, shredded Mexican cheese, salsa verde, and taco seasoning. Mix well until all ingredients are evenly incorporated.
- Warm the tortillas: Heat a medium skillet over medium heat. Warm each corn tortilla individually for 15 to 30 seconds per side until pliable but not browned. Keep tortillas soft by stacking them in a kitchen towel as you warm them sequentially during assembly.
- Assemble the taquitos: Spread approximately 3 tablespoons of the chicken mixture in the center of each warmed tortilla, making sure the filling does not extend to the edges to prevent spillage. Roll the tortilla tightly over the filling to form a compact roll.
- Heat the oil: Pour neutral oil into a saucepan or heavy skillet to a depth of ½ inch. Heat the oil over medium heat until it reaches 350°F (175°C), checking with a thermometer. The oil should sizzle when a taquito is placed in it.
- Fry the taquitos: Carefully place the rolled taquitos seam-side down in the hot oil using tongs. Hold them initially to prevent unrolling. Fry 3 to 4 taquitos at a time, cooking for about 2 to 3 minutes per side or until golden brown and crisp. The oil should cover the taquitos about halfway. Remove and drain on paper towels.
- Serve: Serve the taquitos warm with your choice of toppings such as sour cream, guacamole, salsa, or fresh cilantro.
Notes
- Warming the tortillas properly is key to prevent cracking and make rolling easier.
- Be careful when frying to avoid overcrowding the pan; fry in batches if necessary for even cooking.
- Use a high smoke point oil like vegetable, canola, or peanut oil for best frying results.
- Leftover taquitos can be reheated in a hot oven or air fryer to retain crispiness.
- You can substitute shredded chicken with beef or beans for a different variation.
