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Crispy Chicken Taquitos with Spinach and Cheddar Recipe

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4.1 from 38 reviews

These Chicken Taquitos are a delicious and crispy Mexican-inspired snack or meal featuring shredded rotisserie chicken mixed with creamy cheese, salsa, and spices, rolled into soft tortillas and then baked or fried to golden perfection. Served with guacamole, sour cream, and salsa, they make for a crowd-pleasing appetizer or dinner option that combines creamy, cheesy, and spicy flavors with a satisfying crunch.

  • Total Time: 32 minutes
  • Yield: 4 servings (15-20 taquitos total)

Ingredients

Filling

  • 2 cups cooked shredded chicken (rotisserie recommended)
  • 6 ounces cream cheese, softened
  • 1/4 cup salsa (your favorite kind)
  • 1/4 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup baby spinach leaves, chopped
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste

Assembly

  • 15-20 corn or flour tortillas

To Serve

  • Guacamole
  • Sour cream
  • Salsa
  • Hot sauce (optional)

Instructions

  1. Prepare the Filling: In a mixing bowl, combine cream cheese, salsa, and sour cream. Stir until smooth and well blended. Add shredded chicken, cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and pepper. Toss all ingredients together thoroughly. Taste and adjust seasoning if needed.
  2. Soften the Tortillas: For corn tortillas, heat a non-stick griddle over medium-high heat. Warm each tortilla for 15 to 30 seconds per side until they become soft and pliable. Remove cooked tortillas and keep them warm and flexible by covering with tinfoil.
  3. Roll the Taquitos: Place a generous spoonful of the prepared filling in a line along the edge of each warm tortilla. Roll tightly from one end to the other to form a taquito. Secure with a toothpick if necessary to hold its shape.
  4. Baking Method: Preheat your oven to 425°F (220°C). Arrange the rolled taquitos on a baking sheet lined with parchment paper or foil. Lightly spray the taquitos with cooking spray or brush them lightly with oil to promote crisping. Bake for 15 to 20 minutes until the taquito shells turn crispy and golden brown.
  5. Frying Method: Pour about 1 1/2 inches of oil into a large skillet and heat it to medium-high. The oil is ready when tortillas sizzle immediately upon contact. Fry taquitos in small batches, turning them frequently, for a few seconds on each side until they are evenly golden and crispy. Remove the taquitos with a slotted spoon and place on paper towels to drain excess oil.
  6. Serve: Remove toothpicks if used, and serve the taquitos hot with sides of guacamole, salsa, sour cream, and optional hot sauce for dipping.

Notes

  • You can use either corn or flour tortillas based on preference; warming makes tortillas more pliable for rolling without cracking.
  • Both baking and frying methods work well: baking is healthier and less messy, frying yields extra crispiness.
  • Adjust seasoning in the filling as per your taste, and feel free to add jalapeños or other spices for extra heat.
  • Leftover filling can be stored in the refrigerator for up to 3 days.
  • To make this recipe gluten-free, opt for corn tortillas and confirm that all other ingredients are gluten-free.
  • Author: Olivia
  • Prep Time: 12 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://yourdailycook.com/crispy-chicken-taquitos-with-spinach-and-cheddar-recipe/