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Chicken Taquitos

Fried chicken and cream cheese taquitos are crunchy and creamy at the same time.

Author: Kami | NoBiggie.net
Ingredients
  • 3 cups chicken cooked and shredded
  • 8 oz. cream cheese softened
  • 1/3 cup sour cream
  • 1/2 cup salsa blended
  • 1 1/2 cups Mexican Blend cheese
  • salt and pepper to taste
  • 12 6inch corn tortillas
For Frying:
  • vegetable or canola oil
Instructions
  1. Heat half an inch of oil in a large sauce pan on medium heat. To test if the oil is hot enough, use an instant read thermometer. The oil needs to be between 350 and 365 F.

  2. To make each corn tortilla bendable and plyable, before rolling with the filling, dip each corn tortilla into the hot oil for 1 second. Place each tortilla on a plate lined with a paper towel to absorb excess oil. Set aside.

  3. In a stand mixer (or with your hand mixer) add the cooked shredded chicken. With the whisk attachment shred the chicken to a fine shred.

  4. To the bowl with the chicken add the cream cheese, sour cream, blended salsa and Mexican blend cheese, salt and pepper to taste. Turn the mixer back on and continue mixing until all the ingredients are well combined.

  5. Working one tortilla at a time: with an ice cream scoop, scoop about 1-2 scoops of the chicken mixture and place in the center of the tortilla. Roll the tortilla around the chicken mixture and place it with the edge tucked under. Continue rolling each taquito until you use up all the chicken mixture.

  6. Using tongs and working one to two taquitos at a time, add the taquitos to the hot oil. Cook until golden brown on all sides. Move the cooked taquitos to a sheet pan lined with paper towels to absorb any excess oil. Repeat until all the taquitos are cooked.

  7. Serve warm with sour cream, guacamole and pico.