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Chicken taquitos have rescued countless busy weeknights for my family thanks to their crunchy shells and that rich, cheesy chicken center. Stuffing them with your favorite spices and toppings makes for a crowd-pleasing dinner or party appetizer that everyone becomes obsessed with after just one bite.
I first made these on a game day when I was short on time and let me tell you my friends keep asking for the recipe every time we have a get-together now.
Ingredients
- Shredded chicken: delivers juicy bite and makes use of cooked or rotisserie chicken for convenience
- Monterey jack cheese or pepper jack: brings meltiness and great flavor try to buy freshly shredded for best texture
- Cream cheese: at room temperature works wonders to bind and bring delicious creaminess look for brick-style
- Salsa: adds tang and moisture choose a chunky style for more texture
- Sour cream: gives extra creaminess use full-fat for best taste
- Lime juice: brightens up the filling always use fresh-squeezed if you can
- Hot sauce: offers a customizable heat level pick your family’s favorite for a personal twist
- Cilantro: brings fresh herbal flavor chop only the leaves for less bitterness
- Jalapeno: creates mild heat dice it small and use gloves for handling
- Green onions: contribute crunch and mild savoriness choose ones with bright green tops
- Onion powder and garlic powder: give base savory flavor look for fresh jarred spices for maximum punch
- Cumin paprika chili powder: evoke warm Mexican-style notes pick reputable brands for true flavor
- Corn or flour tortillas: wrap everything up flour is easiest to roll and less likely to tear
- Melted butter if baking: for a golden finish use real butter for best results
- Vegetable oil if frying: gets the outside crisp substitute with avocado oil for a lighter taste
Step-by-Step Instructions
- Make the filling:
- Combine shredded chicken cream cheese shredded cheese salsa sour cream lime juice hot sauce cilantro jalapeno green onions and all seasonings in a large bowl. Use a sturdy spoon or your hands to mix thoroughly until totally combined and creamy throughout. Make sure the cream cheese is perfectly softened so it blends easily.
- Warm the tortillas:
- To keep the tortillas from tearing microwave four at a time under a damp towel for about thirty seconds. This makes them soft and easy to roll. If using corn tortillas they are more fragile so handle gently.
- Fill and roll the taquitos:
- Spoon about three to four tablespoons of the filling into the center of each tortilla. Tightly roll up from one edge to form a cylinder making sure the seam lands down on the plate. Packing them snug helps them crisp up better.
- Prepare for cooking:
- If baking lay the taquitos seam-side down on a lightly greased light-colored baking sheet. Optionally place a wire rack on the sheet for extra crisping. Brush the tops lightly with melted butter leaving the ends bare so they don’t over-brown.
- Bake or fry:
- For baking slide them into a four hundred twenty-five degree oven for ten to fifteen minutes. Begin checking at ten minutes for golden tops. For frying pour three quarters of an inch of oil into a heavy skillet or Dutch oven and heat to three hundred fifty degrees. Use toothpicks to keep seams closed if needed. Fry taquitos in small batches two minutes per side until both are deep golden and crispy. Set on a wire rack to drain.
- Serve hot:
- Serve the taquitos while crispy with extra sour cream salsa guacamole or your favorite toppings. For a meal pair with beans rice or fresh salad.
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My favorite part is watching the kids help roll taquitos and pick their own toppings. One time my youngest created a mountain of sour cream on top and everyone burst out laughing at dinner. Sharing these little wrapped bundles always feels like a celebration.
Storage Tips
Let leftover taquitos cool fully before putting them into an airtight container. In the fridge they last three days and if you wrap them in foil before freezing you can keep them up to three months. I usually jot a note on the bag so we always have an easy meal ready to pull out and bake.
Ingredient Substitutions
No cream cheese No problem use plain Greek yogurt for tart creaminess or softened Neufchatel for a lighter fill. If you want less spice omit jalapenos or use bell pepper instead. Flour tortillas are more forgiving if you have trouble keeping corn tortillas from tearing. Any melting cheese works if you do not have Monterey jack.
Serving Suggestions
Chicken taquitos are fantastic topped with chopped tomatoes sliced olives minced red onion or extra cilantro. Serve them with homemade guacamole or fresh corn salad to stretch them for a crowd. We like adding a squeeze of lime just before eating for more tang. For a full meal try black beans and rice on the side.
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The Story Behind Taquitos
Taquitos likely originated in Mexican California eateries during the early twentieth century as a compact snack. The roll-and-fry style quickly won over home cooks for convenience and flavors. Nowadays taquitos pop up at parties in both American and Mexican homes whether as fun appetizers or stand-alone meals. I love how one simple recipe brings together different generations and always sparks stories at the table.
Frequently Asked Questions
- → How can I make the taquitos extra crispy?
For extra crispiness, place taquitos on a cooling rack over a baking sheet if baking, or use hot oil for frying and rotate frequently until golden on all sides.
- → Can I use corn tortillas instead of flour?
Both corn and flour tortillas work well. If using corn, microwave them briefly to prevent cracking and ensure easy rolling.
- → What are the best toppings to serve with taquitos?
Top with diced tomatoes, chopped cilantro, sliced green onions, red onion, or a squeeze of lime. Serve with salsa, sour cream, or guacamole.
- → How do I store and reheat leftover taquitos?
Cool completely, wrap individually, and refrigerate for up to 3 days or freeze for 3 months. Reheat in the oven for the best texture.
- → What sides pair well with taquitos?
Enjoy with refried beans, black beans, rice, corn salad, cucumber avocado salad, or cowboy caviar for a complete meal.