Chicken Taquitos Recipe
Chicken taquitos offer a delightful combination of crispy, golden tortillas and a savory, cheesy filling. These bite-sized Mexican favorites are as versatile as they are delicious, perfect for a quick weeknight dinner or a festive party appetizer. With their satisfying crunch and flavorful interior, chicken taquitos are a crowd-pleaser that can be customized to suit a variety of tastes and preferences.
Ingredients Overview
Creating the perfect chicken taquitos starts with a blend of essential ingredients that provide both flavor and texture. Shredded cooked chicken, preferably grilled taco chicken for an extra burst of flavor, forms the heart of the filling. Complementing this are sliced green onions and chopped cilantro, which add fresh, vibrant notes. Green salsa, cream cheese, and grated pepperjack or plain jack cheese contribute to a creamy, tangy base with just the right amount of kick. A medley of spices, including chili powder, cumin, onion powder, and garlic powder, ensures a well-rounded taste. Fresh lime juice brightens the mixture, while small flour or corn tortillas wrap it all together. A light sprinkle of kosher salt and a quick spray of cooking oil help achieve the perfect crispy exterior.
Step-by-Step Instructions
Preparing the Filling
Start by softening the cream cheese in the microwave for 20-30 seconds until it becomes easy to stir. This step is crucial for blending the cream cheese smoothly with the other ingredients. Mix in the green salsa, fresh lime juice, cumin, chili powder, onion powder, and granulated garlic until the mixture is well combined. Next, fold in the chopped cilantro and sliced green onions to incorporate their fresh flavors. Finally, add the shredded chicken and grated cheese, stirring thoroughly to ensure the filling is evenly distributed. For convenience, you can prepare this mixture ahead of time and store it in the refrigerator until ready to use.
Assembling the Taquitos
Preheat your oven to 425°F (220°C) and line a baking sheet with foil, lightly coating it with cooking spray. If you are using corn tortillas, work with a few at a time. Wrap them in damp paper towels and microwave for 20-30 seconds to make them pliable enough to roll without cracking. Flour tortillas can be warmed in the microwave directly from the fridge to make rolling easier. Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1 inch from the edges. Roll up each tortilla tightly, placing it seam-side down on the prepared baking sheet. Ensure the taquitos are spaced apart to prevent them from touching. Lightly spray the taquitos with cooking spray or brush them with olive oil, then sprinkle a pinch of kosher salt over the top. Bake in the preheated oven for 15-20 minutes or until the taquitos are crisp and the ends are golden brown. Allow them to cool slightly before serving. These taquitos are best enjoyed with a side of sour cream or Creamy Lime-Cilantro Ranch.
Recipe Tips
How to Ensure Tortillas Don’t Crack While Rolling:
Warming the tortillas in the microwave with damp paper towels helps to soften them and makes them more pliable. Be sure not to overheat them, as this can make them too soft and difficult to handle.
Suggestions for Making the Filling Ahead of Time:
Prepare the filling in advance and store it in an airtight container in the refrigerator. This makes it easy to assemble the taquitos when you’re ready to bake them.
Tips for Achieving a Golden, Crispy Finish:
Ensure the taquitos are spaced apart on the baking sheet to allow for even crisping. A light coating of cooking spray or olive oil will help them achieve a golden-brown color and a satisfying crunch.
What to Serve With This Recipe
For a complete meal, pair your chicken taquitos with complementary sides such as Mexican rice or refried beans. These sides add substance and enhance the overall flavor experience. As for dips, sour cream and Creamy Lime-Cilantro Ranch make excellent choices, providing a creamy, tangy contrast to the crispy taquitos.
Freezing and Storage Instructions
To freeze taquitos before baking, prepare them up to the rolling step and place them on a baking sheet. Freeze the taquitos until solid, then transfer them to a large freezer bag for long-term storage. When ready to cook, preheat your oven to 425°F (220°C). Arrange the frozen taquitos on a lined baking sheet and bake for 20-25 minutes or until they are golden brown and crispy. This method allows you to enjoy freshly baked taquitos even when time is limited.
Frequently Asked Questions
Can I Use Different Types of Cheese for the Filling?
Yes, you can substitute the pepperjack or plain jack cheese with other varieties such as cheddar or Monterey Jack, depending on your taste preference.
How Can I Make This Recipe Spicier or Milder?
Adjust the level of spiciness by increasing or decreasing the amount of chili powder. For a milder version, use less chili powder or opt for a mild salsa.
What Should I Do If My Taquitos Are Soggy?
To avoid soggy taquitos, ensure they are properly spaced on the baking sheet and lightly coated with oil. If they do turn out soggy, a quick reheat in a hot oven or toaster oven can help restore their crispiness.
Chicken taquitos are a versatile and delicious addition to any meal, offering a perfect blend of crispy texture and savory filling. With their ease of preparation and adaptability, they make a fantastic choice for both casual family dinners and festive gatherings. Experiment with variations and enjoy these flavorful bites with your favorite sides and dips.
Ingredients
1 cup shredded cooked chicken (grilled taco chicken for extra flavor)
2 tablespoons sliced green onions
3 tablespoons chopped cilantro
1/4 cup green salsa
1/3 cup cream cheese (low fat is acceptable, but avoid fat-free)
1 cup grated pepperjack cheese or plain jack cheese
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic or garlic powder
1 tablespoon fresh lime juice
Small flour or corn tortillas
Kosher salt
Cooking spray or olive oil
Instructions
For the Filling
Microwave the cream cheese for about 20-30 seconds until it softens and becomes easy to stir.
Mix in the green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic.
Stir until well combined, then fold in the chopped cilantro and sliced green onions.
Add the shredded chicken and grated cheese, mixing thoroughly until everything is evenly distributed. (This mixture can be prepared ahead of time and stored in the refrigerator.)
For the Taquitos
Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lightly coat it with cooking spray.
If using corn tortillas, work with a few at a time. Wrap them in damp paper towels and microwave for 20-30 seconds to make them pliable enough to roll without cracking. Flour tortillas straight from the fridge can also be warmed in the microwave for easier rolling.
Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping the filling about 1 inch from the edges. Roll up each tortilla tightly and place seam-side down on the prepared baking sheet. Ensure the taquitos are spaced apart to avoid touching.
Lightly spray the taquitos with cooking spray or brush them with olive oil. Sprinkle a pinch of kosher salt over the top.
Bake in the preheated oven for 15-20 minutes or until the taquitos are crisp and the ends are golden brown. Allow them to cool slightly before serving. Enjoy them with a side of sour cream or Creamy Lime-Cilantro Ranch.
For Freezing Instructions
Prepare the taquitos up to the rolling step and place them on a baking sheet. Freeze the taquitos until they are solid, then transfer them to a large freezer bag.
When ready to cook, preheat the oven to 425°F (220°C). Arrange the frozen taquitos on a lined baking sheet and bake for 20-25 minutes, or until they are golden brown and crispy.
Chicken Taquitos Recipe
Ingredients
- 1 cup shredded cooked chicken grilled taco chicken for extra flavor
- 2 tablespoons sliced green onions
- 3 tablespoons chopped cilantro
- 1/4 cup green salsa
- 1/3 cup cream cheese low fat is acceptable, but avoid fat-free
- 1 cup grated pepperjack cheese or plain jack cheese
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon granulated garlic or garlic powder
- 1 tablespoon fresh lime juice
- Small flour or corn tortillas
- Kosher salt
- Cooking spray or olive oil
Instructions
For the Filling
- Microwave the cream cheese for about 20-30 seconds until it softens and becomes easy to stir.
- Mix in the green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic.
- Stir until well combined, then fold in the chopped cilantro and sliced green onions.
- Add the shredded chicken and grated cheese, mixing thoroughly until everything is evenly distributed. (This mixture can be prepared ahead of time and stored in the refrigerator.)
For the Taquitos
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lightly coat it with cooking spray.
- If using corn tortillas, work with a few at a time. Wrap them in damp paper towels and microwave for 20-30 seconds to make them pliable enough to roll without cracking. Flour tortillas straight from the fridge can also be warmed in the microwave for easier rolling.
- Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping the filling about 1 inch from the edges. Roll up each tortilla tightly and place seam-side down on the prepared baking sheet. Ensure the taquitos are spaced apart to avoid touching.
- Lightly spray the taquitos with cooking spray or brush them with olive oil. Sprinkle a pinch of kosher salt over the top.
- Bake in the preheated oven for 15-20 minutes or until the taquitos are crisp and the ends are golden brown. Allow them to cool slightly before serving. Enjoy them with a side of sour cream or Creamy Lime-Cilantro Ranch.
For Freezing Instructions
- Prepare the taquitos up to the rolling step and place them on a baking sheet. Freeze the taquitos until they are solid, then transfer them to a large freezer bag.
- When ready to cook, preheat the oven to 425°F (220°C). Arrange the frozen taquitos on a lined baking sheet and bake for 20-25 minutes, or until they are golden brown and crispy.