Ingredients
Filling
- 2 cups shredded chicken (see notes)
- 1 ½ cups shredded Monterey Jack cheese (or Pepper Jack)
- 6 oz. cream cheese (at room temperature)
- ¼ cup salsa
- ¼ cup sour cream (plus more for serving)
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 2 tablespoons cilantro (roughly chopped)
- 1 jalapeno (seeded and finely diced)
- 3 tablespoons sliced green onions
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
Tortillas & Cooking
- 15-20 6-inch corn or flour tortillas (see notes)
- 1 ½ tablespoons melted butter (if baking)
- Vegetable oil (for frying; can substitute avocado or olive oil)
Instructions
- Assemble Filling: In a large bowl, combine shredded chicken, Monterey Jack cheese, cream cheese, salsa, sour cream, lime juice, hot sauce, cilantro, jalapeno, green onions, onion powder, garlic powder, cumin, paprika, and chili powder. Mix thoroughly until all ingredients are well incorporated.
- Prepare Tortillas: Microwave about 4 tortillas at a time for 30 seconds to make them pliable and easier to roll.
- Roll Taquitos: Scoop 3-4 tablespoons of the filling onto the center of each tortilla. Tightly roll the tortilla into a cylinder and place seam-side down on a plate to prevent unrolling.
- Baking Method: Preheat the oven to 425°F. Place seam-side-down taquitos on a lightly greased, light-colored baking sheet, preferably on cooling racks for better airflow and crispiness. Brush melted butter on the tops, avoiding ends to prevent burning. Bake for 10-15 minutes until golden brown, starting to check at 10 minutes to avoid overbaking. Remove and serve immediately.
- Frying Method: Pour ¾-inch of vegetable oil into a large cast iron skillet or Dutch oven and heat to 350°F. To prevent unrolling, insert toothpicks into seams if needed, trimming toothpicks if too long. Fry taquitos in small batches, seam-side down, frying about 2 minutes per side until golden brown. Use kitchen tongs to rotate taquitos during frying. Adjust heat as necessary to maintain oil temperature. Drain on a cooling rack before serving.
Notes
- Use leftover shredded chicken or rotisserie chicken for convenience.
- Both corn and flour tortillas can be used, but corn gives a more traditional flavor.
- Microwaving tortillas makes rolling easier and prevents cracking.
- Butter is optional for baking but helps achieve crispiness and golden color.
- Use caution when frying to avoid oil splatter; maintain correct oil temperature.
- Serve with additional sour cream, salsa, or guacamole for dipping.
- To make this recipe spicier, keep jalapeno seeds or add more hot sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
