chicken taquitos recipe

These&nbsp;baked Chicken Taquitos are stuffed with seasoned shredded chicken, cream cheese, diced green chiles, black beans and corn. Perfect for any weeknight meal! (freezer friendly, gluten free)

Cream Cheese Chicken Taquitos

chicken breasts

olive oil

salt

coriander

chili powder

garlic powder

cream cheese, (softened)

green chiles

black beans,

whole kernel corn, (drained and rinsed)

fine salt, (to taste)

olive oil ((or cooking spray))

corn tortillas

Preheat oven to 350°F. In a large bowl or ziplock bag, add chicken breasts, olive oil, salt, coriander, chili powder and garlic powder. Toss together to coat.

Place coated chicken on a large baking sheet and bake for 25-30 minutes, or until fully cooked. Remove chicken from oven and shred chicken with a fork and knife. Taste and season with more salt if needed.

For the chicken

Raise oven temperature to 425°F. Line a large baking sheet with parchment paper and set aside.

In a large bowl, add the shredded chicken, cream cheese, green chiles, black beans, corn and chili powder. Mix together using a hand held or stand mixer. Taste and season with more salt if necessary.

Heat the tortillas in the microwave in 30 second increments until they're warm and pliable. Place the warm tortillas in a tortilla warmer or cover with a cloth towel to keep them warm.

To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with the chicken mixture. Roll the tortillas up as tightly as possible and lay on a baking sheet seam side down.

Lightly brush or spray the taquitos with olive oil. Sprinkle with some sea salt and bake for 12-15 minutes or until the edges of the taquitos are golden brown and crispy.

Serve topped with chopped onions, lettuce, red salsa, cotija cheese, sour cream, limes or your favorite dipping sauce.

For the taquitos

https://content.jwplatform.com/videos/rJ4VXNo1.mp4

These baked Chicken Taquitos are stuffed with seasoned shredded chicken, cream cheese, diced green chiles, black beans and corn. Perfect for any weeknight meal!

Homemade Mexican Taquitos are crunchy on the outside with a tender shredded chicken and cheese filling - you’ll love making and eating these chicken taquitos! They also keep well in the fridge and freezer, which is perfect for meal prep. They re-crisp beautifully so you can make them ahead for the perfect Super Bowl or game day party appetizer.Makes 14-16 Taquitos, depending on how you fill them.

Homemade Taquitos

chicken (light or dark meat chicken)

oz cream cheese (diced)

Mexican shredded cheese (or Colby Jack cheese)

tsp taco seasoning (to taste)

salsa verde (or green enchilada sauce)

neutral high-heat cooking oil (for frying)

Make the filling - In a large mixing bowl, add rotisserie chicken, diced cream cheese, shredded cheese, salsa verde, and taco seasoning.

Warm the tortillas - Corn tortillas must be warmed before rolling, so they don’t crack. Set a medium skillet over medium heat and warm the tortillas one at a time. Don’t brown them, just warm them for 15-30 seconds per side, or until they are pliable and easily rolled up. I do them one at a time and add the next one while I&#39;m rolling up a taquito to keep the assembly line moving. You can also stack warmed tortillas in a kitchen towel to keep them soft and pliable.

Assemble - Spread 3 Tbsp of chicken mixture onto each tortilla and spread it out in the center. Avoid having it hang over the side, or the filling will fall out while frying. Roll the tortilla over the filling.

Heat the oil - Fill a saucepan or heavy skillet with ½ inch of oil and heat over medium heat to 350 degrees F on a thermometer. The taquitos should sizzle when placed in oil.

Fry taquitos - Place filled tortillas seam-side down first, using tongs to initially hold them down in hot oil so they don’t roll and open up. Once they are steady, add more to the pan. Fry 3-4 at a time until golden brown, then flip and fry the other side, about 2-3 minutes per side. The oil only needs to come about halfway up the taquitos while frying. Transfer to a paper towel-lined plate to drain, then serve warm with your desired toppings.

Natasha, this recipe was delightful. Our children thoroughly enjoyed it, and my husband has requested it for tomorrow's lunch. Thank you for sharing your excellent recipes with us.

Sincerely,
Rita.

Absolutely wonderful!! I made 4 just as the recipe states and then I added chipotle powder to the rest of the chicken mixture because my bunch likes some spice. Oh my 🤤 The chipotle added a wonderful flavor. Next time I will try the medium salsa verda instead of mild as well. My husband tried them and said, “I’m normally not a taquito fan but those are really good!” 

Natasha’s egg rolls are really good as well!! Give them both a try!

Even better than my favorite Mexican restaurant!  Thank you for another great recipe!  Your shrimp tacos are also amazing!

Delicious. I shredded the chicken breasts in the stand mixer then tossed everything in there to mix, easy peasy. Warming tortillas, rolling and frying in batches made this take much longer than 30 minutes, but all your 30 min meals take me at least an hour, so I wasn't bothered. It's worth it. Also, I got 24 total. Two more dinners ready to go!

https://www.youtube.com/watch?v=AlW4xz5IhmE

I will teach you how to make crispy chicken taquitos with a creamy, cheesy filling using simple ingredients you probably already have.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️
TAQUITOS INGREDIENTS:
▶ Shredded rotisserie chicken
▶ 8 oz cream cheese
▶ 1 bag Tillamook Mexican blend
▶ 1–2 tsp taco seasoning
▶ ½ can salsa verde or green enchilada sauce
▶ Corn tortillas
▶ Light olive oil (for frying)

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/taquitos/

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⭐️TOOLS, USED IN THIS VIDEO (affiliate):
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▶ Magnetic Measuring spoons: https://amzlink.to/az0hGPevs6WsS

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⏱️TIMESTAMPS⏱️
00:00 – Intro & What We’re Making
00:35 – Mixing the Chicken Filling
01:20 – Softening the Corn Tortillas
01:25 – Filling & Rolling the Taquitos
02:00 – Frying Until Golden & Crisp
02:45 – Finished Taquitos & Serving Ideas

💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
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Cream Cheese Chicken Taquitos

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