Quick Chicken Taquitos are a delicious and easy snack or meal option that everyone will love. These crispy, rolled tortillas filled with savory chicken and cheese make for a perfect party appetizer or a fun weeknight dinner. With a few simple ingredients and straightforward directions, you can whip up a batch in no time.
Why Make This Recipe
Making Quick Chicken Taquitos is a fantastic choice for several reasons. First, they are a great way to use leftover rotisserie chicken, saving you time and reducing food waste. Second, they are incredibly customizable, allowing you to adjust spices and fillings to your taste. Finally, these taquitos are simple to prepare and sure to please both kids and adults.
How to Make Quick Chicken Taquitos
To make these delicious taquitos, you only need a bowl, some tortillas, and a bit of oil for frying. Follow these easy steps and enjoy a tasty treat.
Ingredients:
- 3 cups leftover shredded rotisserie chicken
- 1 (4-ounce) can diced green chilies
- 4 ounces extra-sharp cheddar cheese (shredded)
- 4 ounces pepper jack cheese (shredded)
- 1/2 cup chopped fresh cilantro leaves
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon hot sauce (or more, to taste)
- 12 (6-inch) corn tortillas (warmed)
- 6 cups vegetable oil
Directions:
- In a large bowl, mix together the chicken, green chiles, cheeses, cilantro, chili powder, cumin, and hot sauce.
- Take one tortilla and place it on a flat surface. Add about 1/3 cup of the chicken mixture in the center.
- Roll the tortilla tightly from the bottom edge up to the top. Secure it with a wooden pick. Repeat this with the remaining tortillas and filling.
- Heat the vegetable oil in a large pot or Dutch oven over medium heat until it reaches 375 degrees F.
- Working in batches, add the taquitos to the hot oil. Cook until they are golden brown and crispy, about 2-3 minutes. Transfer them to a plate lined with paper towels. Once cooled enough to handle, take out the wooden picks.
- Serve immediately.
How to Serve Quick Chicken Taquitos
Quick Chicken Taquitos are best served hot and fresh from the fryer. You can enjoy them with your favorite dipping sauces such as salsa, guacamole, or sour cream. They also make a great addition to a taco night or a party platter.
How to Store Quick Chicken Taquitos
If you have leftover taquitos, let them cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350 degrees F until warmed through or re-fry them in a small amount of oil to regain their crispiness.
Tips to Make Quick Chicken Taquitos
- Warm the tortillas: Make sure your tortillas are warm before filling them. This makes them easier to roll without breaking.
- Don’t overfill: Be careful not to put too much filling in the taquitos, as this can make them harder to roll and might cause them to burst while frying.
- Try baking: If you want a healthier version, you can brush the taquitos with oil and bake them at 400 degrees F for 20-25 minutes, turning halfway through.
Variation
You can customize your taquitos by adding black beans, corn, or different types of cheese. Feel free to spice them up by adding jalapeños or using a spicy sauce in the filling.
FAQs
- Can I use chicken other than rotisserie?
Yes! You can use any cooked chicken, shredded or chopped. Grilled or boiled chicken works well too. - Can I freeze taquitos?
Absolutely! You can freeze them before frying. Wrap them individually in plastic wrap and store in a freezer bag. Fry them straight from the freezer, but you may need to cook them a bit longer. - What other sauces can I use for dipping?
Besides salsa and sour cream, you can try ranch dressing, cheese sauce, or a spicy chipotle mayo for a tasty twist.
Quick Chicken Taquitos
Ingredients
Filling Ingredients
- 3 cups leftover shredded rotisserie chicken You can use any cooked chicken instead.
- 1 can (4-ounce) diced green chilies
- 4 ounces extra-sharp cheddar cheese (shredded)
- 4 ounces pepper jack cheese (shredded)
- 1/2 cup chopped fresh cilantro leaves
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon hot sauce or more, to taste
Assembly Ingredients
- 12 (6-inch) corn tortillas warmed
- 6 cups vegetable oil for frying
Instructions
Preparation
- In a large bowl, mix together the chicken, green chiles, cheeses, cilantro, chili powder, cumin, and hot sauce.
- Take one tortilla and place it on a flat surface. Add about 1/3 cup of the chicken mixture in the center.
- Roll the tortilla tightly from the bottom edge up to the top. Secure it with a wooden pick. Repeat this with the remaining tortillas and filling.
Cooking
- Heat the vegetable oil in a large pot or Dutch oven over medium heat until it reaches 375 degrees F.
- Working in batches, add the taquitos to the hot oil. Cook until they are golden brown and crispy, about 2-3 minutes.
- Transfer them to a plate lined with paper towels. Once cooled enough to handle, take out the wooden picks.
- Serve immediately.
