Description
Crispy, golden rolled tortillas bursting with creamy shredded chicken, cheese, salsa, and tangy seasonings—a crowd-pleasing appetizer or dinner that’s bakeable or fryable and freezer‑friendly.
Ingredients
2 cups shredded cooked chicken (rotisserie or poached)
1½ cups shredded Monterey Jack or pepper Jack cheese
6 oz cream cheese, softened
¼ cup salsa
¼ cup sour cream
1 Tbsp lime juice
1 tsp hot sauce
2 Tbsp chopped cilantro
1 jalapeño, seeded and finely diced (optional)
3 Tbsp sliced green onions
½ tsp onion powder
½ tsp garlic powder
¼ tsp cumin
¼ tsp paprika
¼ tsp chili powder
Tortillas and finishing:
15–20 6‑inch flour or corn tortillas (warmed/microwaved to soften)
1½ Tbsp melted butter (for baking) or vegetable oil for frying
Instructions
In a large bowl, combine shredded chicken, cheese, cream cheese, salsa, sour cream, lime juice, hot sauce, cilantro, jalapeño, green onions, and spices until evenly mixed.
Place about 3–4 tablespoons of filling in the center of each tortilla. Roll tightly, tucking ends, and place seam‑side‑down on a plate or tray.
To Bake: Preheat oven to 425 °F (220 °C). Line a light-colored baking sheet with wire cooling racks if available. Brush the tops (but not the very ends) of taquitos with melted butter. Bake 10–15 minutes until golden brown and crisp. Remove and serve immediately.
To Fry: Heat about ¾‑inch oil in a heavy skillet to 350 °F. Insert toothpicks to seal seams if desired. Fry taquitos seam‑side‑down in batches, turning as needed, for about 2 minutes per side or until golden. Drain on a cooling rack.
Serve warm with salsa, guacamole, sour cream, cilantro, green onions, and lime wedges.
- Prep Time: 25 minutes
- Cook Time: 10–15 minutes (baking) or ~10 minutes frying
- Category: Appetizer
