Rotisserie Chicken Taquitos with Creamy Filling
These rotisserie chicken taquitos with a creamy filling are easy to make and perfect for a quick meal.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 toothpicks optional, for securing taquitos
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken
- 4 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1 can 4 oz diced green chilies
- 8 flour tortillas
- Vegetable oil for frying or baking
Optional Add-ins
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 jalapeño diced
Instructions
Preparation
- Combine shredded rotisserie chicken, cream cheese, cheddar cheese, and diced green chilies in a large mixing bowl. Mix until the ingredients are well combined and the chicken is evenly coated.
- Lightly warm the tortillas in a microwave or on a skillet to make them pliable and easier to roll.
- Place a generous tablespoon of the chicken filling on one edge of each tortilla. Roll the tortilla tightly to enclose the filling, securing with a toothpick if necessary.
- If baking, preheat the oven to 400°F. If frying, heat a skillet with enough oil to cover the bottom.
- For baking, place the taquitos seam side down on a lined baking sheet and bake for 15 minutes or until golden brown. For frying, place taquitos seam side down in the hot oil and cook until golden and crispy, about 2-3 minutes per side.
- If frying, transfer taquitos to a paper towel-lined plate to drain excess oil. Let cool slightly before serving.
Serving
- Serve the taquitos warm with your choice of dipping sauces such as guacamole, salsa, or sour cream.
Storage
- Allow taquitos to cool completely before storing in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
Notes
Pro Tips: Warm the tortillas before filling to prevent cracking. Use toothpicks to secure the taquitos if necessary. Ingredient Substitutions: Swap cheddar for pepper jack for extra heat. How to Serve: Pair with guacamole or salsa for dipping. Storage & Freshness: Refrigerate for up to 3 days or freeze for up to 3 months. Make-Ahead Tips: Prepare the filling in advance and refrigerate until ready to use.