Description
These Chicken Taquitos feature shredded chicken mixed with creamy cheese and spinach, rolled in tortillas, and cooked to crispy perfection. Offering both baked and fried options, they are a versatile and delicious Mexican-inspired appetizer or meal, served with guacamole, salsa, and sour cream.
Ingredients
Filling
- 2 cups cooked shredded chicken (rotisserie recommended)
- 6 ounces cream cheese, softened
- 1/4 cup salsa (your favorite kind)
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup baby spinach leaves, chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
Assembly
- 15-20 corn or flour tortillas
To Serve
- Guacamole
- Sour cream
- Salsa
- Hot sauce (optional)
Instructions
- Prepare the filling: In a mixing bowl, combine softened cream cheese, salsa, and sour cream. Stir until smooth and creamy. Add cooked shredded chicken, shredded cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and black pepper. Toss everything together until fully combined. Taste and adjust seasoning as needed.
- Warm the tortillas: If using corn tortillas, heat a non-stick griddle over medium-high heat. Cook each tortilla for about 15 to 30 seconds on each side until they are soft and pliable. Remove them to a plate and cover with aluminum foil to keep warm and flexible, preventing cracking while rolling.
- Roll the taquitos: Lay each warmed tortilla flat. Spoon a generous line of the filling along one edge, then roll tightly to encase the filling. Secure with a toothpick if needed to keep them from unrolling during cooking.
- Bake taquitos (optional method): Preheat your oven to 425°F (220°C). Place the rolled taquitos on a baking sheet and lightly spray the tops with cooking spray or brush with a small amount of oil. Bake for 15-20 minutes, or until the shells are golden and crispy.
- Fry taquitos (optional method): Pour about 1 1/2 inches of oil into a large skillet and heat over medium-high heat until hot (the tortillas should sizzle immediately when placed in the oil). Fry the taquitos in small batches, turning frequently for a few seconds on each side, until they are evenly golden brown and crispy. Remove and drain on paper towel-lined plates.
- Serve: Arrange the cooked taquitos on a serving platter. Serve hot with guacamole, sour cream, salsa, and optional hot sauce for dipping.
Notes
- Warming corn tortillas before rolling prevents cracking and makes rolling easier.
- You can substitute flour tortillas if preferred, but warming remains essential.
- To save time, use pre-cooked rotisserie chicken for the filling.
- Baking is a healthier alternative to frying, but frying yields crispier, golden taquitos.
- Adjust spices to your taste for a milder or spicier filling.
- Remove toothpicks before serving to avoid choking hazards.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
