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Easy Chicken Taquitos – tastes better from the ground up : FOOD

Simply homemade Chicken Taquitos Made with chicken, cheddar cheese, and a creamy salsa mixture that is rolled into tortillas and baked or fried until crispy.

I like to serve chicken taquitos with authentic Mexican rice, chilled beans, or just with vegetables and dip. Don’t miss out on all of our favorite Mexican recipes.

Five chicken taquitos on a plate with a bowl of salsa on the side.

There are so many things to love about Chicken Taquitos, but the fact that they are popular with all ages, can be made ahead of time or even frozen and ready in 30 minutes is all I need to know about prepare these regularly!

Chicken Taquito Ingredients:

  • Tortillas: use corn or i love to use it too uncooked Flour tortillas. You can cook all of the taquito in the undercooked tortillas and cook the tortillas and crispy when they are baked.
  • chicken– Any cooked chicken will work. I often use fried chicken for convenience (Costco’s are the best) and I always use the leftover meat and bones to make chicken noodle soup.
  • Cheddar cheeseor your favorite type.
  • cream cheesesoftens.
  • Spinach: Baby spinach leaves, chopped. If you are using large spinach leaves, remove the stems.
  • Salsa: your favorite style
  • sour creamor regular Greek yogurt.
  • Spices– Cumin, garlic powder, chili powder, salt and pepper

How to Make Chicken Taquitos:

1. Mix the filling: Put the cream cheese, salsa and sour cream in a mixing bowl and stir until smooth. Add the remaining ingredients (except the tortillas) and mix them together. Try and add more spices if needed.

2. Prepare tortillas: Heat a non-stick frying pan and cook the corn tortillas for about 15 to 30 seconds on each side until they are soft and smooth. Remove the tortillas on a plate covered with aluminum foil to keep them warm and pliable. Place a large spoon of filling in a line along each tortilla and roll tightly. Secure with a toothpick if necessary.

Two process photos of cooked chicken and spices in a bowl, then filling on a corn tortilla to make taquitos.

3.Bake or fry:

  • Baked Taquitos: Preheat the oven to 425 degrees. Spray the tacos with cooking spray or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
  • Fried Taquitos: Put about 1 1/2 inches of oil in a large pan and heat to medium high. Once hot (the tortillas should sizzle as soon as they are added to the oil). Fry the taquitos in small quantities for a few seconds on each side, turning as they cook until golden and crispy on all sides. Put them on a plate lined with paper towels.

Chicken taquitos on a baking sheet next to another photo of taquitos frying in a pan with oil.

4. Serving Taquitos with guacamole, salsa and sour cream.

Chicken taquitos on a tray with bowls with guacamole, salsa and sour cream.

Freezing and Freezing Instructions:

To proceed: Make the filling up to 1 day in advance and store in the refrigerator. Roll up tortillas before baking.

Freeze: Taquitos make a great frozen meal. Make the filling as indicated and roll it up in tortillas. Place in a zip-lock freezer bag and freeze for up to 3 months. Remove from the freezer and place on a lined or greased baking sheet. Cover with aluminum foil and bake at 350 degrees for about 20 minutes. Cover it and bake for another 15 to 20 minutes, or until the outside is warm and crispy.

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Five chicken taquitos on a plate with a bowl of salsa on the side.

Chicken Taquitos

Simple homemade chicken taquitos with chicken schnitzel, cheddar cheese, and a creamy salsa mix that is rolled in tortillas and baked or fried until crispy.

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Course: Main course

Kitchen: Americans, Mexicans

Preparation time: 10 protocol

Cooking time: 22nd protocol

Total time: 32 protocol

Servings: 4th

Calories: 559kcal

manual

  • Put the cream cheese, salsa and sour cream in a mixing bowl and stir until smooth. Add the remaining ingredients (except the tortillas) and mix them together. Try and add more spices if needed.

  • For corn tortillas, heat a non-stick frying pan over medium heat. Cook the tortillas for about 15-30 seconds on each side, until they are soft and smooth. Remove the tortillas on a plate covered with aluminum foil to keep them warm and pliable.

  • Place a large spoon of filling in a line along each tortilla and roll tightly. Secure with a toothpick if necessary.

  • Baked Taquitos: Preheat the oven to 425 degrees. Spray the tacos with cooking spray or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.

  • Fried taquitos: A.Add about 1 1/2 inches of oil to a large pan and heat to medium-high. Once hot (the tortillas should sizzle as soon as they are added to the oil). Fry the taquitos in small quantities for a few seconds on each side, turning as they cook until golden and crispy on all sides. Put them on a plate lined with paper towels.

  • Serve the taquitos with guacamole, salsa and sour cream.

Remarks

Make advance instructions: Make the filling up to 1 day in advance and store in the refrigerator. Roll up tortillas before baking. Freezing Instructions: Taquitos make a great frozen meal. Make the filling as indicated and roll it up in tortillas. Place in a zip-lock freezer bag and freeze for up to 3 months. Remove from the freezer and place on a lined or greased baking sheet. Cover with aluminum foil and bake at 350 degrees for about 20 minutes. Cover it and bake for another 15 to 20 minutes, or until the outside is warm and crispy.

nutrition

Calories: 559kcal | Carbohydrates: 34G | Protein: 31G | Fat: 32G | Saturated fatty acids: 16G | Cholesterol: 131mg | Sodium: 1047mg | Potassium: 447mg | Fiber: 1G | Sugar: 5G | Vitamin A: 1710IU | Vitamin C: 2.4mg | Calcium: 343mg | Iron: 3mg

Have you tried this recipe?!

PRICE and COMMENT below! I would love to hear your experience.

I originally shared this recipe in March 2017. It was updated in September 2020 and includes additional tips and process photos.

Shredded chicken, cheese and a creamy salsa mix melt together in a crispy toasted tortilla.  Baked Creamy Chicken Taquitos are a simple meal that you can make in under 30 minutes!  |  Tastes better from the ground up

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