Ingredients
Filling
- 3 cups shredded cooked chicken (light or dark meat chicken)
- 4 oz cream cheese, diced
- 1 ½ cups Mexican shredded cheese (or Colby Jack cheese)
- 2 tsp taco seasoning (adjust to taste)
- ½ cup salsa verde (or green enchilada sauce)
Taquitos
- 16 small corn tortillas (6-inch, white or yellow corn)
- Neutral high-heat cooking oil (for frying, enough to fill ½ inch in the pan)
Instructions
- Make the filling: In a large mixing bowl, combine the shredded rotisserie chicken, diced cream cheese, salsa verde, taco seasoning, and Mexican shredded cheese. Mix thoroughly until all ingredients are evenly incorporated, forming a creamy and flavorful filling.
- Warm the tortillas: Heat a medium skillet over medium heat. Warm each corn tortilla individually for about 15-30 seconds on each side until they become soft and pliable, but do not brown them. Keep the warmed tortillas stacked in a kitchen towel to maintain their softness while you assemble the taquitos.
- Assemble the taquitos: Spoon approximately 3 tablespoons of the chicken filling onto the center of each warm tortilla. Spread the filling carefully, avoiding the edges to prevent spillage during frying. Roll up each tortilla tightly around the filling to form compact rolls.
- Heat the oil: Pour neutral high-heat cooking oil into a heavy skillet or saucepan to a depth of about ½ inch. Heat the oil over medium heat until it reaches 350°F (175°C), verified with a thermometer. The oil should sizzle when a tortilla is gently placed into it.
- Fry the taquitos: Carefully place the rolled tortillas seam-side down into the hot oil to prevent them from unrolling. Use tongs to hold them down briefly until the seam sticks. Fry 3-4 taquitos at a time, cooking them for 2-3 minutes on each side or until golden brown and crisp. The oil should come halfway up the side of the taquitos while frying.
- Drain and serve: Remove the fried taquitos and place them on a plate lined with paper towels to absorb excess oil. Serve the taquitos warm with your choice of toppings such as sour cream, guacamole, salsa, or shredded lettuce.
Notes
- Warming tortillas before filling prevents cracking and makes rolling easier.
- Use a thermometer to maintain oil temperature at 350°F for perfect frying results.
- Do not overcrowd the pan; fry in batches to keep oil temperature steady.
- For a healthier alternative, bake the taquitos at 425°F for 15-20 minutes or until crisp, flipping halfway through.
- Customize the filling by adding diced onions, peppers, or fresh cilantro for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
