Chicken Taquitos
Chicken taquitos pair wonderfully with a variety of foods, enhancing their appeal as a versatile dish. They can be served with classic Mexican sides like refried beans, Spanish rice, and fresh guacamole. A crisp, tangy salsa or a creamy avocado sauce adds a perfect balance to the crunchy taquitos. Additionally, they can be accompanied by a light salad or grilled vegetables for a more balanced meal. For a festive touch, serve them with a selection of dips, such as sour cream, pico de gallo, or queso, to provide a range of flavors that complement the rich, savory taste of the taquitos. Whether as a main course or a hearty snack, chicken taquitos bring a burst of flavor and cultural tradition to any table.
Equipment
- Baking sheet (If baking)
- Cast iron skillet (If frying)
- Mixing bowl
- Measuring cups and spoons
- Cutting board
- Chef knife
Ingredients
- 2 ½ cups cooked shredded chicken
- 2 tsp chili powder
- ½ tsp garlic powder
- 1 tsp ground cumin
- salt to taste
- pepper to taste
- 1 cup cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded
- 12 corn tortillas
- oil (If frying)
Instructions
- Place the chicken, salt, pepper, chili powder, garlic powder, cumin, cheddar cheese and Monterey Jack cheese in a bowl. Stir until combined.
- Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute or until tortillas are warm and pliable.
- Lay out the tortillas on a flat surface and divide the chicken and cheese mixture among the 12 tortillas. Roll up each tortilla tightly and secure with a toothpick.
- To fry the taquitos: Heat 3/4 inch of oil in a deep pan to 350 ℉. Add 3-4 taquitos and fry until crisp and golden brown, 3-5 minutes. Repeat with remaining taquitos.
- To bake the taquitos: Preheat the oven to 425 ℉. Place the taquitos in a single layer on a sheet pan coated with cooking spray. Spray the tops of the taquitos with the cooking spray. Bake for 15-20 minutes or until crispy and golden brown.
- Remove toothpicks, then serve.
Notes
If you are like me and buy those rotisserie chickens pretty regularly, this recipe is a great way to use up the leftovers, but have a completely different meal!
If preferred, you can also use flour tortillas instead of corn, though technically they will be flautas. You can still bake or fry them the same way.