Spicy Chicken Taquitos

Spicy Chicken Taquitos

Food Wiki
Tortillas offer endless possibilities in the kitchen. While tacos are a classic, you can also create fresh tortilla chips (or totopos) for nachos, prepare enchiladas with a spicy salsa roja and cheese, or even venture into the sweet territory with churro chips. Among our favorite and most snack-worthy tortilla recipes are these delightful chicken taquitos.
While you may have come across boxes of taquitos in the freezer aisle, we believe that making them from scratch is an even better option. Taquitos are like the cousins of flautos, which are made using larger tortillas and resemble a flute in shape. In contrast, these taquitos are crafted with standard corn tortillas, typically measuring between 5 and 6 inches in length.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine world cuisine
Servings 12
Calories 4537 kcal

Ingredients
  

FOR TAQUITOS

  • Cooking spray
  • 3 c. shredded cooked chicken
  • 1 (8-oz.) block cream cheese, softened
  • 1 chipotle in adobo sauce, chopped, plus 1 tbsp sauce
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • Kosher salt
  • Freshly ground black pepper 
  • 12 small corn tortillas
  • 1 1/2 c. shredded cheddar
  • 1 1/2 c. shredded Pepper Jack
  • Pico de Gallo, for serving
  • Crumbled queso fresco, for serving

FOR AVOCADO CREAM SAUCE

  • 1 large avocado, pitted
  • 1/2 c. sour cream
  • 1/4 c. packed cilantro leaves
  • 1 clove garlic
  • Juice of lime 
  • Kosher salt 
  • Freshly ground black pepper

Instructions
 

FOR OVEN:

  • Preheat oven to 425° and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper. 
  • Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable. 
  • Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese. 
  • Bake until crispy and golden, 15 to 20 minutes. 
  • Serve with avocado cream sauce, Pico de Gallo, and queso fresco

FOR AIR FRYER:

  • In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper. 
  • Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable. 
  • Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly. Repeat with remaining filling and cheese. 
  • Place in basket of air fryer, seam side down, and cook at 400° for 7 minutes.
  • Serve with avocado cream sauce, pico de gallo, and queso fresco. 

FOR AVOCADO CREAM SAUCE:

  • In a food processor, blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper. Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.

Nutrition

Calories: 4537kcalCarbohydrates: 159gProtein: 239gFat: 317gSaturated Fat: 146gTrans Fat: 3gCholesterol: 990mgSodium: 5020mgPotassium: 4065mgFiber: 43gSugar: 24gCalcium: 3547mgIron: 17mg
Keyword Spicy Chicken Taquitos
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