Cream Cheese Chicken Taquitos
Crispy, creamy taquitos filled with shredded chicken and cheese, seasoned with Mexican spices. Perfect as a flavorful appetizer or snack for any occasion.
Equipment
- 1 large bowl
- 1 large pan for frying
- 12 toothpicks optional, for securing taquitos
Ingredients
- 2 cups cooked shredded chicken
- 8 oz cream cheese softened
- 1 cup shredded Mexican cheese blend
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- salt and pepper to taste
- 12 small flour tortillas
- vegetable oil for frying
- optional garnishes: cilantro lime wedges, diced tomatoes
Instructions
- In a large bowl, combine shredded chicken, cream cheese, shredded Mexican cheese blend, garlic powder, chili powder, cumin, salt, and pepper. Mix well.
- Warm the tortillas slightly to make them pliable for rolling.
- Spoon about 2 tablespoons of the chicken mixture onto each tortilla and roll tightly. Secure with a toothpick if needed.
- Heat vegetable oil in a large pan over medium-high heat.
- Fry the taquitos in batches, turning occasionally, until all sides are golden brown and crispy, about 3 to 4 minutes per batch.
- Remove taquitos from oil and drain on paper towels or a wire rack.
- Garnish with cilantro, lime wedges, and diced tomatoes if desired. Serve warm with dipping sauces.
Notes
- Use warm tortillas to prevent cracking while rolling.
- You can bake instead of frying for a healthier version.
- Store leftovers in the fridge and reheat to maintain crispiness.