Quick Chicken Taquitos
Quick Chicken Taquitos are crispy, rolled tortillas filled with savory chicken and cheese, perfect for a snack or party appetizer.
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.
Notes
Best served hot with dipping sauces like salsa, guacamole, or sour cream. Let leftovers cool completely before storing in an airtight container for up to 3 days.