Easy Weeknight Chicken Taquitos
Easy Weeknight Chicken Taquitos
Ingredients
For the Chicken Filling
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 ounces cream cheese, softened
- 1 can green chiles, 4-ounce, diced, undrained
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Cooking
- 12 corn tortillas, 6-inch
- 1/2 cup vegetable oil, or as needed, for frying
For Serving (Optional)
- as needed salsa
- as needed sour cream
- as needed guacamole
- as needed shredded lettuce
Instructions
- 1
Prepare the chicken filling: In a medium bowl, combine the shredded cooked chicken, softened cream cheese, diced green chiles (undrained), chili powder, cumin, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined and the cream cheese is evenly distributed.
⏱️ 5 min
- 2
Warm the tortillas: To make the tortillas pliable and prevent cracking, wrap the stack of corn tortillas in a damp paper towel and microwave for 30-60 seconds, or until warm and flexible. Alternatively, you can briefly dip each tortilla in hot oil (about 1-2 seconds per side) before filling.
⏱️ 2 min
- 3
Fill and roll the taquitos: Lay a warm tortilla flat. Place about 2 tablespoons of the chicken filling in a line across the center of the tortilla. Roll the tortilla up tightly, starting from one end. Secure with a toothpick if desired, though often not necessary if rolled tightly.
⏱️ 8 min
- 4
Heat the oil: Pour the vegetable oil into a large skillet or cast-iron pan to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of tortilla should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 5
Fry the taquitos: Carefully place 3-4 taquitos seam-side down into the hot oil, being careful not to overcrowd the pan. Fry for 2-4 minutes per side, or until golden brown and crispy. Use tongs to turn them as needed.
⏱️ 8 min
- 6
Drain and serve: Remove the fried taquitos from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining taquitos. Serve immediately with your favorite toppings like salsa, sour cream, guacamole, or shredded lettuce.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Weeknight Chicken Taquitos
For the Chicken Filling
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 ounces cream cheese, softened
- 1 can green chiles, 4-ounce, diced, undrained
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Cooking
- 12 corn tortillas, 6-inch
- 1/2 cup vegetable oil, or as needed, for frying
For Serving (Optional)
- as needed salsa
- as needed sour cream
- as needed guacamole
- as needed shredded lettuce
Instructions
- 1
Prepare the chicken filling: In a medium bowl, combine the shredded cooked chicken, softened cream cheese, diced green chiles (undrained), chili powder, cumin, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined and the cream cheese is evenly distributed.
⏱️ 5 min - 2
Warm the tortillas: To make the tortillas pliable and prevent cracking, wrap the stack of corn tortillas in a damp paper towel and microwave for 30-60 seconds, or until warm and flexible. Alternatively, you can briefly dip each tortilla in hot oil (about 1-2 seconds per side) before filling.
⏱️ 2 min - 3
Fill and roll the taquitos: Lay a warm tortilla flat. Place about 2 tablespoons of the chicken filling in a line across the center of the tortilla. Roll the tortilla up tightly, starting from one end. Secure with a toothpick if desired, though often not necessary if rolled tightly.
⏱️ 8 min - 4
Heat the oil: Pour the vegetable oil into a large skillet or cast-iron pan to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of tortilla should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 5
Fry the taquitos: Carefully place 3-4 taquitos seam-side down into the hot oil, being careful not to overcrowd the pan. Fry for 2-4 minutes per side, or until golden brown and crispy. Use tongs to turn them as needed.
⏱️ 8 min - 6
Drain and serve: Remove the fried taquitos from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining taquitos. Serve immediately with your favorite toppings like salsa, sour cream, guacamole, or shredded lettuce.
⏱️ 7 min