Homemade Taquitos
This easy Homemade Taquitos recipe features shredded chicken, cream cheese, and spices, making it the perfect quick and easy meal!
Servings: 20
Calories: 189kcal
Ingredients
- 3 cups Shredded Chicken I use a rotisserie chicken
- 8 oz Cream Cheese softened
- 2 cups Shredded Cheese
- ½ tsp Chili Powder
- ½ tsp Garlic Powder
- ½ tsp Cumin
- Salt to taste
- Pepper taste
- ½ cup Salsa
- ⅓ cup Sour Cream
- 25 White Corn Tortillas
- Oil for frying
Instructions
- Prepare the Filling: In a large mixing bowl, beat together the softened cream cheese, sour cream, chili powder, garlic powder, cumin, salt, and pepper until smooth and combined.
- Add the Main Ingredients: Next, add the shredded rotisserie chicken, salsa and shredded cheese and beat together until well combined.
- Assemble the Taquitos: Warm the corn tortillas to make them pliable. You can do this by microwaving them for about 20-30 seconds. Place about 2 tablespoons of the chicken mixture onto the open face of a tortilla and spread evenly across the whole tortilla. Tightly roll up the tortilla and place on a plate seam side down (secure with a toothpick if necessary) to prevent unrolling. Repeat the process with the remaining tortillas and filling.
- Fry the Taquitos: In a large skillet, heat about 1-2 inches of oil over medium-high heat until hot but not smoking (around 350°F). Carefully place the taquitos seam side down into the hot oil. Fry in batches to avoid overcrowding the skillet. Cook each taquito for about 2-3 minutes per side, flipping halfway through, or until golden brown and crispy. Use tongs to remove the taquitos from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve: Serve the taquitos hot with your favorite dipping sauces like guacamole, extra salsa, sour cream, or a squeeze of lime.
Notes
Storage and Reheating Instructions:
These taquitos are just as tasty the next day. Store any leftover taquitos in an airtight container in the refrigerator for up to 3 days. They can be stored in the freezer for up to 3 months. To reheat, you can either pop them in the oven at 350°F for about 10 minutes or microwave them for a couple of minutes until heated through. The oven method helps maintain that delightful crispiness.Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Yes, you can prepare these taquitos ahead of time, making your life a lot easier, especially on busy weeknights or when you’re entertaining guests. You can assemble the taquitos and store them in the refrigerator for up to 24 hours before frying. Just make sure to cover them tightly with plastic wrap or store them in an airtight container.Substitutions & Variations
- Cheese: Try using different types of cheese like Monterey Jack, Pepper Jack, or even a spicy cheese blend.
- Protein: Swap the chicken for ground beef, turkey, or even black beans for a vegetarian option.
- Tortillas: If you prefer flour tortillas over corn, go ahead and make the switch. Just be aware that flour tortillas might fry up a bit differently.
- Spices: Feel free to adjust the spices to your taste. Add some cayenne pepper for extra heat or smoked paprika for a different flavor profile.
- Add-ins: Mix in some chopped jalapeños, onions, or bell peppers for extra crunch and flavor.
Helpful Cooking Notes
- Warm Tortillas: Always warm your tortillas before rolling to prevent them from cracking. A quick zap in the microwave usually does the trick.
- Oil Temperature: Make sure your oil is hot enough before adding the taquitos. If the oil isn’t hot enough, the taquitos will absorb more oil and become greasy.
- Frying in Batches: Don’t overcrowd the skillet when frying. Overcrowding can lower the oil temperature and result in soggy taquitos.
- Serving: Serve the taquitos immediately after frying for the best texture and flavor. They’re best enjoyed hot and crispy.