Quick Chicken Taquitos
These Quick Chicken Taquitos are easy to make and packed with shredded chicken, zesty cheeses, and spices, all wrapped in crispy corn tortillas.
Ingredients
Filling Ingredients
- 3 cups leftover shredded rotisserie chicken You can substitute with cooked and shredded fresh chicken.
- 1 can diced green chilies (4 ounces)
- 4 ounces extra-sharp cheddar cheese, shredded
- 4 ounces pepper jack cheese, shredded
- ½ cup chopped fresh cilantro leaves
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon hot sauce, or more, to taste
For Assembly
- 12 (6-inch) corn tortillas, warmed Warm tortillas to make them pliable.
- 6 cups vegetable oil For frying.
Instructions
Preparation
- In a large bowl, combine the chicken, green chiles, cheeses, cilantro, chili powder, cumin, and hot sauce.
- Working one at a time, transfer a tortilla to a work surface. Place 1/3 cup of the chicken mixture in the center of each tortilla.
- Bring the bottom edge of the tortilla tightly over the filling, then roll from the bottom to the top until you reach the edge of the tortilla. Secure it with wooden picks.
- Repeat with the remaining tortillas and filling.
Cooking
- Heat the vegetable oil in a large stockpot or Dutch oven over medium heat until it reaches 375 degrees F.
- Working in batches, add the taquitos to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes.
- Transfer the cooked taquitos to a paper towel-lined plate. Once cool enough to handle, remove the wooden picks.
- Serve immediately.
Notes
For a spicy kick, consider adding jalapeños to the filling or substituting chicken with ground beef or turkey. To bake instead of fry, spray taquitos with cooking oil and bake at 400 degrees F for about 15-20 minutes until crispy.
