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Everyone loves these creamy, cheesy Chicken Taquitos! Corn tortillas are filled with chicken, cream cheese, salsa and colby-jack cheese, then rolled and fried to crispy perfection!
If I had to pick a favorite Mexican food, it would be taquitos. I have been making variations of these fried rolled tacos since I was a young adult. I love the crunchy texture couple with the soft, meaty interior, the flavor is amazing and they are a perfect finger food that’s actually hearty enough to be a meal.
I usually make shredded beef taquitos, but once I tried these Cream Cheese Chicken Taquitos, I realized they are just as crave-worthy, if not more! They are creamy and cheesy and pretty much a flavor explosion in your mouth.
Chicken Taquitos Making Tips
- Tortilla prep: For optimal rolling, you’ll need to start with warm corn tortillas. To make them pliable, wrap a stack of 2-3 dozen corn tortillas in a kitchen towel (do not use paper towels as they tend to get damp from the steam). Microwave on high for a couple of minutes, flipping once from the middle so that the middle sections end up on the outside of the stack. Keep them wrapped in the towel as you work to hold in the warmth.
- Roll them tightly. Using a large cutting board as your surface, work quickly spooning about 2 tablespoons of the meat mixture onto a tortilla, off to the side, not in the middle. Fold the filled side over, pressing the meat into the fold, and continue rolling. Secure the flap with a toothpick. It took me a while to get just the right method for this, but once you’ve got the hang of it it’s super easy. If one toothpick isn’t working, use two. Continue this method until you’ve either made your desired amount of tacos or your meat is gone. If you have leftover meat it keeps quite well in the freezer.
- Make sure your oil is nice and hot. You want the oil to be about 350-375 degrees F. If you don’t have a thermometer, you can test readiness by flicking a few drops of water into the oil. If they sizzle immediately, your oil is ready. It will look shimmery on top. If you start to put a taquito in the oil and it doesn’t sizzle, your oil isn’t ready.
Chicken Taquitos go great with:
- Slow Cooker Mexican Beans
- Authentic Mexican Rice
- Mexican Street Corn Salad
- Homemade Guacamole
Cream Cheese Chicken Taquitos
- 2 cups shredded chicken
- 6 ounces cream cheese softened
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons chili powder
- 3 green onions minced
- 1 teaspoon fresh lime juice
- 1/3 cup salsa
- 1 1/2 cups shredded colby jack cheese
- 12 Corn Tortillas
- Vegetable oil
- In a large bowl, combine all ingredients except tortillas and oil.
- Wrap tortillas in a kitchen towel and heat in the microwave for 1 minute, or until they are soft enough to roll easily. Keep them wrapped as you work.
- Place about 2 tablespoons of the chicken mixture on one side of a tortilla and roll it tightly into a log shape, as tightly as possible but careful not to break the tortilla. Secure with 1 or 2 toothpicks. If a tortilla breaks as you are rolling it, get a fresh one.
- Continue this method until you've either made your desired amount of taquitos or your meat is gone. (If you have leftover meat it keeps quite well in the freezer).
- Pour about an inch of oil into a large, deep pan and heat over medium-high heat.
- Once the oil is hot, fry the taquitos for about 5 minutes per side or until they are starting to look browned and feel crispy. Remember that they will continue to crisp as they sit. Place them on a paper towel lined surface to drain.
- Serve hot with salsa, sour cream or guacamole.
- These can also be baked in a 400 degree oven for about 12-15 minutes. To reheat leftover tacos, place them in a hot skillet with a little bit of corn oil and turn often.
- To reheat leftovers, heat a small amount of oil in a skillet and fry for a couple of minutes per side, or bake in a 350 degree oven until heated through; 5-7 minutes.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.