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Chicken Taquitos
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Ingredients
0 of 15 gathered
Step by step
Method
6 steps
- 1
Put 2 cups shredded cooked chicken in a bowl with ½ cup shredded cheese, ¼ cup salsa, 2 tablespoons softened cream cheese, ½ teaspoon cumin, and a pinch of salt. Stir until the filling holds together.
- 2
Warm 12 corn tortillas in a damp towel in the microwave for 30–45 seconds, until bendable. Keep them covered while you work so they do not crack.
- 3
Spoon about 2 tablespoons filling in a line near one edge of each tortilla. Roll tightly and set seam-side down. For baking, brush with oil and place on a sheet pan; for frying, secure each with a toothpick.
- 4
Bake at 425°F for 15–20 minutes, turning once, until crisp and browned. Or fry in ½ inch oil at 350°F for 2–3 minutes per side, then drain on a rack.
- 5
Let the taquitos cool 3 minutes before removing toothpicks. The filling should be steaming and the tortilla should crackle when pressed.
- 6
Serve with sour cream, guacamole, or salsa. Refrigerate leftovers within 2 hours and reheat them on a rack in a 400°F oven for 8–10 minutes.