CHICKEN TAQUITOS
Ingredients
- Shredded rotisserie chicken – about 3 cups
- 8 oz cream cheese
- 1 package Tillamook Mexican Blend cheese
- 1–2 tsp taco seasoning
- ½ can salsa verde or green enchilada sauce
- Corn tortillas
- Light olive oil, for frying
For Serving – Optional
- Sour cream
- Salsa
- Romaine or iceberg lettuce
- Diced tomatoes
- Avocado
- Guacamole
- Fresh cilantro
- Mexican crema
- Cotija cheese
Instructions
Shred the cooked rotisserie chicken. You can use either white or dark meat, but remove the skin and bones first.
Add the shredded chicken, cream cheese cut into small pieces, shredded Mexican Blend cheese, salsa verde or green enchilada sauce, and taco seasoning to a large bowl.
Mash everything together with a fork until all the ingredients are well combined.
Warm the corn tortillas one at a time in a dry skillet over medium heat for about 15–30 seconds per side. The tortillas should become soft and flexible, making them easier to roll without cracking.
While each tortilla is still warm, place about 3 tablespoons of the chicken filling in the center. Avoid placing the filling too close to the edges.
Roll the tortilla tightly and place it seam-side down. Repeat with the remaining tortillas and filling.
Heat about ½ inch of light olive oil in a deep skillet or large saucepan over medium heat. Heat the oil to about 350°F (175°C).
Carefully place the taquitos into the hot oil, seam-side down. Hold them with tongs for the first few seconds to prevent them from unrolling.
Fry 3–4 taquitos at a time, making sure not to overcrowd the pan. Fry for about 2–3 minutes per side, or until golden brown and crispy.
Transfer the cooked taquitos to a paper towel-lined plate to drain any excess oil.
Serving
Serve the taquitos warm with sour cream or salsa.
For a more complete meal, serve them over lettuce and add diced tomatoes, avocado, guacamole, and fresh cilantro. Drizzle with Mexican crema or thinned sour cream and sprinkle with Cotija cheese.
Storage & Reheating
You can save the leftover taquitos for later. They reheat especially well in an air fryer, which helps them become crispy again, almost like freshly fried taquitos.