Description
Delicious homemade Chicken Taquitos filled with shredded chicken, cream cheese, salsa, sour cream, cheddar, and spinach, seasoned with cumin, garlic powder, and chili powder. These crispy rolled tortillas can be baked or fried and are perfect for serving with guacamole, salsa, and sour cream.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (rotisserie recommended)
- 6 ounces cream cheese, softened
- 1/4 cup salsa, your favorite kind
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup baby spinach leaves, chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
For Assembly
- 15-20 corn or flour tortillas
For Serving
- Guacamole
- Sour cream
- Salsa
- Hot sauce
Instructions
- Prepare the filling: In a mixing bowl, combine cream cheese, salsa, and sour cream until smooth. Add shredded chicken, cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and black pepper. Mix until all ingredients are well incorporated. Taste and adjust seasoning if necessary.
- Warm the tortillas: For corn tortillas, heat a non-stick griddle over medium-high heat. Cook each tortilla for about 15 to 30 seconds on each side until soft and pliable. Transfer the warm tortillas to a plate and cover with foil to keep warm and pliable.
- Roll the taquitos: Place a large spoonful of the chicken filling along one edge of each tortilla. Roll tightly to enclose the filling, securing with a toothpick if needed.
- Bake the taquitos: Preheat oven to 425 degrees F. Place the rolled taquitos on a baking sheet and spray the tops lightly with cooking spray or brush with a small amount of oil. Bake for 15 to 20 minutes or until the tortillas are crispy and golden brown.
- Fry the taquitos (optional): Pour about 1 ½ inches of oil into a large skillet and heat to medium-high until hot (tortillas should sizzle immediately when added). Fry the taquitos in batches, turning frequently, for a few seconds per side until golden and crispy all over. Drain on paper towels.
- Serve: Remove toothpicks and serve the taquitos hot with guacamole, salsa, sour cream, and hot sauce on the side.
Notes
- Make ahead: Prepare the filling up to 1 day in advance and refrigerate. Roll taquitos just before baking or frying.
- Freezing: After rolling the taquitos, place them in a freezer-safe ziplock bag and freeze for up to 3 months. To cook from frozen, bake covered with foil at 350 degrees F for 20 minutes, then uncover and bake an additional 15-20 minutes until heated through and crisp.
- For softer tortillas, warming them before rolling prevents cracking.
- Use either corn or flour tortillas based on your preference.
- Adjust spices to taste for heat and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
