Description
These Chicken Taquitos are crispy, cheesy rolled tortillas filled with shredded chicken, cream cheese, and spinach, perfect for an easy and flavorful appetizer or main course. They can be baked or fried to your preference and served with guacamole, salsa, and sour cream.
Ingredients
Scale
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
Tortillas
- 15-20 corn or flour tortillas
For Serving
- Guacamole
- Sour cream
- Salsa
- Hot sauce
Instructions
- Make the Filling: In a mixing bowl, combine cream cheese, salsa, and sour cream. Stir until smooth. Add the shredded chicken, cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and pepper. Toss everything together until well mixed. Adjust seasoning if needed.
- Prepare the Tortillas: For corn tortillas, heat a non-stick griddle over medium-high heat. Cook each tortilla for 15 to 30 seconds on each side until soft and pliable. Keep warm by covering them with foil. Flour tortillas do not require softening before rolling.
- Assemble the Taquitos: Place a large spoonful of filling in a line along each tortilla. Roll the tortilla tightly around the filling and secure with a toothpick if necessary.
- Bake the Taquitos: Preheat oven to 425 degrees Fahrenheit. Arrange the rolled taquitos on a baking sheet and lightly spray or brush the tops with cooking oil. Bake for 20 minutes until the shells are crispy and golden brown.
- Fry the Taquitos (Optional): Heat about 1 ½ inches of oil in a large skillet over medium-high heat until hot. Fry taquitos in small batches, turning frequently, until golden and crispy on all sides, about a few seconds per side. Drain on paper towels.
- Serve: Remove toothpicks if used. Serve taquitos warm with guacamole, salsa, sour cream, and hot sauce for dipping.
Notes
- Make Ahead: Prepare filling up to 1 day in advance and store covered in the refrigerator. Roll into tortillas just before baking or frying.
- Freezing: Assemble rolled taquitos and freeze in a ziplock bag for up to 3 months. Bake from frozen at 350 degrees Fahrenheit for 35 to 40 minutes (covered then uncovered) until heated through and crispy.
- Tortilla Tip: Heating corn tortillas before rolling prevents cracking and makes rolling easier.
- Toothpicks Help: Use toothpicks to secure taquitos if they tend to unroll during cooking.
- For a lighter option, bake rather than fry the taquitos.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
