site stats



Homemade Chicken Taquitos


Homemade Chicken Taquitos


Much better than packaged taquitos, these creamy homemade chicken taquitos are made with cream cheese,

sour cream, diced chicken, cheddar cheese and pepper jack cheese, all fried to a perfect golden brown, just like

fried tacos.




6 ounces softened cream cheese

¼ cup sour cream

1 4.5-ounce can green chiles, well drained

½ teaspoon ground cumin

½ teaspoon chili powder


¼ teaspoon garlic powder

¼ teaspoon onion powder

1 cup finely grated cheddar cheese

1 cup finely grated pepper jack cheese

2 cups finely diced cooked chicken


Kosher salt and freshly ground black pepper

8 8-inch flour or corn tortillas (see notes)

Vegetable oil for frying

Homemade Chicken Taquitos new york times recipesv




In a large bowl, combine cream cheese, sour cream, green chiles, ground cumin, chili powder, garlic powder,

onion powder, shredded cheddar cheese, shredded pepper jack cheese, and diced chicken. Season with kosher

salt and freshly ground black pepper.

Spread the mixture in a line along the top third of a tortilla. Roll up the tortilla tightly and secure with a toothpick.

Heat 1 to 1 1/2 inches of oil in a cast iron skillet or heavy pot, such as a stockpot.Using tongs, carefully add a few

cubes and fry until golden brown, about 3 minutes on each side. Process in batches and place on a paper towel-

lined plate or platter while frying. Carefully remove the sticks.


This is a quick and easy recipe that uses rotisserie chicken, but any cooked, diced chicken will work in this recipe,

including fried, oven-roasted, poached, grilled, and fried chicken. Cream Cheese Mix


can be prepared up to 24 hours in advance.

Both corn tortillas and flour tortillas work very well, but the corn tortillas need to be heated and softened so that

they are flexible enough to roll. Heat in a non-stick pan for 15 seconds on each side or microwave 4 tortillas at a

time, covered with damp paper towels, for 20-30 seconds.

For flavor, add some fresh lime juice and chopped chipotle chiles to the adobo sauce.Heavier pots and pans are

easier to fry because they maintain a consistent temperature better.

Secure the rolled tortillas with a toothpick. Remember to remove the sticks after frying.

These taquitos are best enjoyed immediately after frying.

raw taquitos ready to freeze for up to 2 months in a sturdy freezer bag.Deep fry, bake or air fry frozen. Further

information on cooking options can be found below.


Calories: 549 kcal Carbohydrates: 9 g Protein: 35 g Fat: 42 g Saturated fat: 22 gPolyunsaturated fats: 3 g

Monounsaturated fats: 11 g Trans fats: 0.01 g Cholesterol: 157 mgSodium: 607 mg Potassium: 303 mg Fiber: 1 g

Sugar: 3 g Vitamin A: 1267 IUVitamin C: 2 mg Calcium: 485 mg Hierro: 1 mg

For more recipes click here

Thank you for follow me on facebook

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button