Ingredients
1 rotisserie chicken (4–5 lbs), shredded
1/2 cup cream cheese, softened
1 cup shredded cheddar cheese
10–12 small corn tortillas
1/4 cup oil for frying (e.g., vegetable or canola)
Optional toppings: chopped cilantro, lime wedges, avocado crema, salsa
Instructions
Preheat oven to 350°F (175°C) to warm tortillas.
In a bowl, mix shredded chicken with cream cheese until combined.
Fold in cheddar cheese to create a creamy, melty filling.
Warm one tortilla at a time in the oven for 10–15 seconds to prevent cracking.
Spoon about 2 tablespoons of the chicken mixture down the center.
Roll tightly and set aside.
Heat oil in a deep skillet over medium-high heat until 350°F (175°C).
Fry taquitos in batches for 1–2 minutes per side until golden and crispy.
Drain on paper towels and serve with optional toppings.
Notes
Warm tortillas immediately before filling to maintain pliability.
Almond oil can be used for a nutty flavor.
Customize with cooked black beans, diced tomatoes, or a mild pepper for extra flavor.
Can be frozen unfried, then fried from frozen (increase cooking time by 30 seconds per side).
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Quick Chicken
- Method: Frying
- Cuisine: Mexican-inspired
- Diet: Omnivore
Nutrition
- Serving Size: 3 taquitos
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg