📝 About This Recipe
Experience the ultimate crunch with these street-food inspired chicken taquitos, featuring tender shredded poultry wrapped in corn tortillas and fried to a perfect golden brown. Originating from the bustling markets of Mexico, these 'little rolled tacos' offer a delightful contrast between the savory, spiced interior and the shatteringly crisp exterior. Perfect as a high-energy snack or a crowd-pleasing dinner, they bring the authentic flair of a professional kitchen right to your table.
🥗 Ingredients
The Chicken Filling
- 3 cups Rotisserie Chicken (shredded, skin removed)
- 4 ounces Cream Cheese (softened to room temperature)
- 1 cup Monterey Jack Cheese (freshly shredded)
- 4 ounces Diced Green Chiles (canned, drained)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 2 tablespoons Fresh Cilantro (finely chopped)
The Wraps and Frying
- 18-20 pieces Corn Tortillas (standard 6-inch size)
- 2 cups Vegetable Oil (for shallow frying)
- 1 pinch Kosher Salt (for seasoning immediately after frying)
Zesty Lime Crema & Garnish
- 1/2 cup Sour Cream
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Hot Sauce (Mexican style like Cholula or Valentina)
- 1 cup Iceberg Lettuce (shredded thinly)
- 1/2 cup Pico de Gallo (freshly prepared)
- 1/4 cup Cotija Cheese (crumbled)
👨🍳 Instructions
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1
In a large mixing bowl, combine the shredded chicken, softened cream cheese, Monterey Jack cheese, green chiles, cumin, chili powder, garlic powder, and chopped cilantro. Mix thoroughly until the chicken is evenly coated and the mixture is cohesive.
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2
Prepare your tortillas for rolling by heating them. Wrap a stack of 5-6 tortillas in a damp paper towel and microwave for 30-45 seconds until they are pliable and soft. This prevents cracking during the rolling process.
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3
Place about 2 tablespoons of the chicken mixture in a line down the center of a warm tortilla, stopping about half an inch from the edges.
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4
Roll the tortilla tightly around the filling. If they seem to spring open, you can secure them with a toothpick, though a tight roll usually stays closed if placed seam-side down.
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5
Repeat the process until all the filling and tortillas are used, keeping the rolled taquitos under a clean kitchen towel to prevent them from drying out.
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6
In a heavy-bottomed skillet or cast-iron pan, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches approximately 350°F (175°C).
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7
Carefully place 4-5 taquitos into the hot oil, seam-side down. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy taquitos.
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8
Fry for 2-3 minutes per side. Use tongs to rotate them gently until the entire exterior is a deep golden brown and exceptionally crispy.
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9
Remove the taquitos from the oil and place them on a wire rack set over a baking sheet or a plate lined with paper towels to drain excess oil.
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10
Immediately sprinkle with a tiny pinch of kosher salt while they are still hot to enhance the flavors.
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11
In a small bowl, whisk together the sour cream, lime juice, and hot sauce to create the Lime Crema.
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12
Arrange the warm taquitos on a platter over a bed of shredded lettuce. Drizzle generously with the Lime Crema and top with pico de gallo and crumbled cotija cheese.
💡 Chef's Tips
Always use corn tortillas for the most authentic 'snap' and flavor; flour tortillas will result in flautas which have a different texture. Ensure your cream cheese is truly at room temperature to avoid lumps in your filling mixture. If the tortillas are cracking despite microwaving, try lightly brushing them with a tiny bit of oil before rolling. Use a thermometer to keep your oil at 350°F; if it's too cold, the taquitos soak up oil, if too hot, they burn before the cheese melts. To make a healthier version, you can bake these at 425°F for 15-20 minutes after spraying them liberally with cooking oil.
🍽️ Serving Suggestions
Serve with a side of authentic Mexican red rice and refried black beans for a complete meal. Pair with a cold Mexican lager or a fresh hibiscus agua fresca to cut through the richness of the fry. Provide extra dipping bowls of chunky guacamole and a smoky chipotle salsa. Top with pickled red onions for an extra pop of acidity and color.