Chicken Taquitos
These chicken taquitos are cooked until golden brown, crispy, and crunchy. The filling is made with seasoned shredded chicken and cheese. Serve with you favorite toppings!
Servings: 20 taquitos
Calories: 150kcal
Equipment
- Toothpicks
Ingredients
- 4 cups shredded rotisserie chicken from about 1 rotisserie chicken, discard skin and bones
- ½ cup salsa verde see note
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces Mexican blend cheese about 2 cups
- 20 corn tortillas white or yellow, see notes
- Vegetable oil use if frying
- Cooking spray use if baking
Toppings
- Avocado crema
- Guacamole
- Shredded iceberg lettuce
- Diced tomatoes
- Queso fresco, crumbled
- Chopped cilantro
Instructions
- If baking, preheat oven to 425 degrees F. If frying, proceed to the next step.
- In a bowl, combine the shredded chicken (warmed up so it’s easier to combine) with the salsa verde, ground cumin, dried oregano, chili powder, garlic powder, paprika, salt and black pepper. Mix until evenly combined.
- Meanwhile, get the corn tortillas ready. Stack about 4 tortillas at a time, and place a damp paper towel in between each stack and on top. Microwave for 60 to 90 seconds or until warmed through and pliable. If not pliable enough, microwave for a few extra seconds.
- Assemble: On each tortilla, place about 2 to 3 tablespoons of the shredded chicken and a generous sprinkle of shredded cheese. Roll it up tightly, sealing the seams with toothpicks. This is especially important if you’re frying them. If baking, the toothpicks are optional - just arrange them seam-side down on a sheet pan.
- Frying method: Pour vegetable oil in a deep skillet, about 1 inch or enough to cover the taquitos halfway through. Heat the oil over medium-high heat until the temperature reaches 350 F (if you don’t have a thermometer, drop a piece of tortilla to taste - if it sizzles, it’s good to go). Fry the taquitos in batches for about 1-2 minutes per side, or until golden brown. Transfer to a plate lined with paper towel to drain any excess oil.
- Baking method: Arrange the taquitos seam side down on a sheet pan. Spray with cooking spray. Bake for about 18 to 20 minutes at 425 F, until crispy and slightly golden brown.
- Serve with the toppings to your liking. Enjoy!
Notes
- Corn tortillas: I'd recommend having a few extra tortillas handy just in case some break while assembling.
- Salsa verde: It usually comes canned or in jars. Can be found in the Mexican foods aisle at most grocery stores.
- Prefer to air fry? Arrange the assembled taquitos in a single layer in the air fryer basket and cook at 375°F for 10-12 minutes, or until crispy and golden brown.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- To reheat, place them on a baking sheet in a preheated oven at 350°F for 10-15 minutes, or until heated through.
- Corn tortillas: Use white or yellow. If you can't find corn tortillas, flour tortillas will work too.
- Rotisserie chicken: Leftover chicken, shredded chicken.
Nutrition
Serving: 1taquito | Calories: 150kcal | Carbohydrates: 14g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 329mg | Potassium: 182mg | Fiber: 2g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 0.3mg | Calcium: 177mg | Iron: 1mg