Creamy Chicken Taquitos Rolls (Print Version)
# Ingredients:
→ Filling
01 -
480 g shredded cooked chicken
02 -
170 g Monterey Jack or Pepper Jack cheese, shredded
03 -
170 g cream cheese, softened
04 -
60 ml salsa
05 -
60 ml sour cream, plus extra for serving
06 -
1 tablespoon (15 ml) lime juice
07 -
1 teaspoon hot sauce
08 -
2 tablespoons chopped fresh cilantro
09 -
1 jalapeño, seeded and finely diced
10 -
3 tablespoons sliced green onions
11 -
0.5 teaspoon onion powder
12 -
0.5 teaspoon garlic powder
13 -
0.25 teaspoon ground cumin
14 -
0.25 teaspoon paprika
15 -
0.25 teaspoon chili powder
→ Tortillas & Cooking
16 -
15–20 corn or flour tortillas, 15 cm diameter
17 -
1.5 tablespoons melted butter (for baking)
18 -
Vegetable oil for frying (avocado or olive oil may be substituted)
# Instructions:
01 -
In a large mixing bowl, combine shredded chicken, shredded cheese, cream cheese, salsa, sour cream, lime juice, hot sauce, cilantro, diced jalapeño, green onions, onion powder, garlic powder, cumin, paprika, and chili powder. Mix thoroughly until the filling is smooth and well incorporated.
02 -
Warm tortillas in batches (microwave 4 at a time for 30 seconds) to increase pliability. Spoon 3–4 tablespoons of filling into the center of each tortilla, roll tightly to form a cylinder, and place seam-side-down on a plate.
03 -
Preheat oven to 220°C. Arrange taquitos seam-side-down on a large, lightly greased baking tray or on cooling racks set over the tray for enhanced crispness. Brush the tops with melted butter, avoiding the ends. Bake for 10–15 minutes or until golden brown. Monitor from 10 minutes onward. Remove from oven and serve immediately.
04 -
Pour vegetable oil into a large skillet or Dutch oven to a depth of 2 cm and heat to 175°C. To secure, insert toothpicks through the seams of taquitos if desired. Place a few taquitos seam-side-down in the hot oil, frying in batches for approximately 2 minutes per side or until golden and crisp. Turn with tongs to ensure even browning. Transfer to a cooling rack and repeat as needed, adjusting heat between batches.
05 -
Garnish taquitos with extra cilantro, green onions, red onion, or chopped tomatoes if desired. Accompany with sour cream, salsa, guacamole, refried beans, black beans, rice, or preferred side dishes.
# Notes:
01 -
Shredded rotisserie chicken may be used for convenience; season with salt if unsalted.
02 -
Flour tortillas provide flexibility and are less prone to cracking; microwaving corn tortillas enhances pliability.
03 -
For crisper baked taquitos, place cooling racks over the baking tray to allow for improved air circulation.
04 -
When frying, toothpicks help prevent unrolling; trim if necessary for ease of turning.
05 -
Cool cooked taquitos completely before storing in an airtight container. Refrigerate up to 3 days or freeze up to 3 months. Reheat from frozen after individually wrapping in foil.