Description
Delicious and crispy Chicken Taquitos filled with a creamy mixture of shredded chicken, cream cheese, salsa, sour cream, cheddar cheese, and spinach, seasoned with cumin, garlic powder, and chili powder. Perfectly baked or fried for a satisfying appetizer or main course served with guacamole, salsa, and sour cream.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 6 ounces cream cheese, softened
- 1/4 cup salsa
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup baby spinach leaves, chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
For rolling
- 15-20 corn or flour tortillas
For serving
- Guacamole
- Sour cream
- Salsa
- Hot sauce
Instructions
- Prepare filling: In a mixing bowl, add cream cheese, salsa, and sour cream. Stir until smooth. Add shredded chicken, cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and black pepper. Toss everything together until well combined. Taste and adjust seasoning if needed.
- Warm tortillas: For corn tortillas, heat a non-stick griddle over medium-high heat. Cook each tortilla for 15 to 30 seconds on each side until soft and pliable. Remove and keep tortillas warm and pliable by covering with tinfoil.
- Roll taquitos: Place a large spoonful of the filling in a line along each tortilla. Roll the tortilla tightly around the filling. Use a toothpick to secure if necessary.
- Bake taquitos: Preheat oven to 425 degrees F. Place rolled taquitos on a baking sheet and spray or brush the tops lightly with cooking spray or oil. Bake for 20 minutes until shells are crispy and golden brown.
- Optional frying method: Heat about 1 ½ inches of oil in a large skillet over medium-high heat. Once hot (tortillas should sizzle immediately when added), fry taquitos in small batches for a few seconds on each side until all sides are golden and crispy. Drain on paper towels.
- Serve: Remove toothpicks if used, and serve taquitos hot with guacamole, salsa, sour cream, and hot sauce on the side.
Notes
- Make ahead: Prepare the filling up to 1 day in advance and store in the refrigerator. Roll in tortillas just before baking or frying.
- Freezing: Assemble filled taquitos in a single layer on a baking sheet, freeze until firm, then transfer to a ziplock bag for up to 3 months. Bake frozen taquitos covered with foil at 350 degrees F for 20 minutes, then uncover and bake for an additional 15-20 minutes until hot and crisp.
- Use either corn or flour tortillas depending on preference.
- Adjust spices according to taste for a milder or spicier flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
