Cream Cheese Chicken Taquitos 30 Minutes
These Cream Cheese Chicken Taquitos are the perfect blend of creamy, cheesy filling and a crispy golden tortilla. Quick to make in just 30 minutes, they’re ideal for busy weeknights or as a crowd-pleasing appetizer.
Ingredients
For the Filling:
- 2 cups shredded chicken
- 4 ounces cream cheese softened
- 1 cup shredded Mexican cheese blend
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and black pepper to taste
For the Taquitos:
- 8 small flour tortillas
- Vegetable oil enough for frying
Instructions
- Combine the shredded chicken, cream cheese, shredded Mexican cheese blend, garlic powder, chili powder, cumin, salt, and black pepper in a mixing bowl. Mix until everything is blended into a creamy, flavorful filling. This step is where all the magic happens!
- Warm the flour tortillas slightly to make them pliable and easy to roll. You can heat them in the microwave covered with a damp paper towel or toss them onto a skillet for a few seconds. Skipping this step can lead to cracking, so don’t miss it!
- Spoon about two tablespoons of filling onto each tortilla and spread it slightly. Roll the tortilla tightly around the filling, tucking in the ends for a neat finish. Secure each one with a toothpick if needed to keep it from unrolling. Trust me, this extra step ensures flawless frying.
- Heat vegetable oil in a skillet over medium-high heat. Once it’s hot (around 350°F), fry the taquitos in small batches. Turn them regularly so all sides get golden brown and crispy, which takes just 3-4 minutes. Place them on a wire rack or paper towels to drain off any extra oil.
- Arrange the crispy taquitos on a serving platter. Garnish generously with fresh cilantro and diced tomatoes, and serve with lime wedges on the side. Pair them with guacamole, salsa, or sour cream as dipping options for an irresistible finish.
Notes
- Make-Ahead: You can prepare the filling ahead of time and store it in the fridge for up to two days. Assemble and fry the taquitos when ready to serve.
- Refrigeration: Store leftover taquitos in an airtight container in the fridge for up to three days.
- Freezing: Freeze uncooked taquitos on a baking sheet until solid, then transfer them to a freezer bag. They can be frozen for up to two months.