Ingredients
Filling
- 2 cups shredded chicken
- 1 ½ cups shredded Monterey Jack cheese or pepper jack
- 6 oz. cream cheese, at room temperature
- ¼ cup salsa
- ¼ cup sour cream, plus more for serving
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 2 tablespoons cilantro, roughly chopped
- 1 jalapeno, seeded and finely diced
- 3 tablespoons sliced green onions
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
Tortillas
- 15-20 6-inch corn or flour tortillas
- 1 ½ tablespoons melted butter (if baking)
- Vegetable oil (for frying, can substitute avocado or olive oil)
Instructions
- Prepare the Filling: In a large bowl, combine shredded chicken, Monterey Jack cheese, cream cheese, salsa, sour cream, lime juice, hot sauce, cilantro, jalapeno, green onions, onion powder, garlic powder, cumin, paprika, and chili powder. Mix thoroughly until all ingredients are well incorporated into a creamy, flavorful filling.
- Assemble the Taquitos: If using corn tortillas, microwave 4 at a time for about 30 seconds to soften and increase pliability. Scoop 3-4 tablespoons of the filling onto the center of each tortilla. Roll the tortilla tightly into a cylinder, ensuring the filling is secure. Place each taquito seam-side-down on a plate to prevent unrolling.
- For Baking: Preheat the oven to 425°F (220°C). Lightly grease a large, light-colored baking sheet and optionally place cooling racks on top for better airflow and crispiness. Arrange taquitos seam-side-down on the baking sheet. Brush the tops with melted butter, avoiding the ends to prevent burning. Bake for 10-15 minutes, setting a timer for 10 minutes and watching closely thereafter until the tops are golden brown. Remove and serve warm, optionally with extra sour cream.
- For Frying: Pour vegetable oil into a large cast iron skillet or Dutch oven to a depth of about ¾ inch. Heat the oil to 350°F (175°C). Insert toothpicks through the seams of the rolled taquitos to keep them closed during frying, trimming toothpicks if too long. Test the heat by frying a small tortilla piece; if it sizzles immediately, the oil is ready. Carefully place several taquitos seam-side-down into the hot oil without overcrowding. Fry for up to 2 minutes per side, turning frequently with tongs, until golden brown and crispy. Transfer to a cooling rack and repeat with remaining taquitos. Adjust heat as needed during cooking. Serve hot, optionally with sour cream or salsa.
Notes
- To make shredding chicken easier, use cooked chicken breasts or rotisserie chicken.
- Microwaving tortillas before rolling helps prevent cracking and breaking.
- For a spicier kick, leave the jalapeno seeds in or add additional hot sauce.
- If baking, placing a cooling rack on the baking sheet allows air circulation and results in crispier taquitos.
- Use light-colored baking sheets to prevent excessive browning of the taquito bottoms.
- Keep an eye on the taquitos towards the end of baking or frying to avoid burning.
- Serve with sour cream, guacamole, or your favorite salsa for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
