Name: Cream Cheese Chicken Taquitos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 8 oz cream cheese, softened; 1 cup shredded Mexican cheese blend; 1 teaspoon garlic powder; 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; 12 small flour tortillas; Vegetable oil, for frying; Cilantro; Lime wedges; Diced tomatoes

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Introduction

Cream Cheese Chicken Taquitos are a crispy, flavorful treat perfect for a snack or appetizer. Filled with a creamy, spiced chicken mixture and fried until golden, they offer a satisfying crunch with every bite.

The image shows a close-up of several rolled taquitos stacked on a white plate over a white marbled surface. Each taquito has a crispy, golden-brown outer shell with slight charring and a crunchy texture. Inside the open ends, visible layers include shredded chicken mixed with melted yellow cheese and pieces of red tomato. The top of the taquitos is sprinkled with small white crumbles of cheese and finely chopped green cilantro leaves, adding a fresh contrast in color and texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked, shredded chicken
8 oz cream cheese, softened
1 cup shredded Mexican cheese blend
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
12 small flour tortillas
Vegetable oil, for frying
Optional garnishes: cilantro, lime wedges, diced tomatoes

Instructions

Step 1: In a large bowl, combine the shredded chicken, cream cheese, shredded cheese, garlic powder, chili powder, cumin, salt, and pepper. Mix well until fully combined into a creamy filling.
Step 2: Warm the tortillas slightly to make them more pliable and easier to roll.
Step 3: Spoon about 2 tablespoons of the chicken mixture onto each tortilla. Roll each tortilla tightly and secure with a toothpick if needed to keep them closed.
Step 4: Heat vegetable oil in a large pan over medium-high heat. Fry the taquitos in batches, turning occasionally, until all sides are golden brown and crispy, about 3 to 4 minutes per batch.
Step 5: Remove the taquitos from the oil and drain on paper towels or a wire rack to remove excess oil.
Step 6: Serve warm, garnished with cilantro, lime wedges, and diced tomatoes if desired, along with your favorite dipping sauces.

Tips & Variations

For a healthier version, bake the taquitos at 400°F for 15-20 minutes instead of frying until golden and crispy.
Substitute the Mexican cheese blend with pepper jack for a spicier kick.
Use corn tortillas for a gluten-free option, but warm them carefully as they can be more fragile.
Add diced green chilies or jalapeños to the filling for extra heat.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. Reheat by baking in a 350°F oven for 10-15 minutes to restore crispness. Avoid microwaving as it can make them soggy.

How to Serve

A close-up view of six rolled tortillas with a light golden-brown crisp outside, each filled with shredded white chicken and melted orange cheese that peeks out from the ends, sprinkled with small pieces of green herbs on top. The rolls are stacked on white parchment paper over a white marbled surface. In soft focus, there is a topping of sour cream and diced red tomatoes with green herbs in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the taquitos ahead of time?

Yes, you can assemble the taquitos and keep them covered in the refrigerator for a few hours before frying. For longer storage, freeze them on a baking sheet, then transfer to a freezer bag for up to 1 month.

What dipping sauces go well with these taquitos?

They pair well with salsa, guacamole, sour cream, or a creamy chipotle sauce for added flavor.