Ingredients
Equipment
Method
- In a large mixing bowl, combine the shredded rotisserie chicken, diced softened cream cheese, shredded Mexican cheese, salsa verde, and taco seasoning. Mix everything thoroughly until well combined. The mixture should be moist but not overly wet.
- Warm the tortillas one at a time for about 15-30 seconds per side in a dry medium skillet over medium heat, until they are soft and easily rolled. Do not brown them. Alternatively, stack warmed tortillas in a clean kitchen towel to keep them soft.
- Lay a warm tortilla flat. Spread about 3 tablespoons of the chicken mixture evenly across the center, ensuring the filling doesn't hang over the edges. Carefully roll the tortilla tightly over the filling, creating a compact cylinder. Repeat with remaining tortillas and filling.
- Pour about ½ inch of neutral high-heat cooking oil into a saucepan or heavy-bottomed skillet. Heat the oil over medium heat, aiming for 350°F (175°C) with a kitchen thermometer.
- Gently place the filled tortillas into the hot oil, seam-side down first. Use tongs to hold them down initially for a few seconds to help the seam seal. Fry 3-4 taquitos at a time for about 2-3 minutes per side, or until golden brown and crispy.
- Carefully remove the golden-brown taquitos from the oil using tongs. Transfer them immediately to a plate lined with paper towels to drain any excess oil. Serve warm with your favorite toppings and dipping sauces.
Nutrition
Notes
This recipe offers great flexibility! Use leftover roasted, Instant Pot, or canned chicken. Feel free to swap Mexican shredded cheese for Monterey Jack or cheddar, and salsa verde for green enchilada sauce or a mild red salsa. For frying, use a high-heat oil like canola or vegetable oil. Always warm corn tortillas thoroughly to prevent cracking during rolling, and avoid overfilling them. Maintaining a consistent oil temperature of 350°F (175°C) is key for crispy, non-greasy taquitos—a thermometer is highly recommended. When frying, place taquitos seam-side down first to seal, and don't overcrowd the pan. Serve your taquitos with classic toppings like sour cream, salsa, guacamole, shredded lettuce, fresh cilantro, or Cotija cheese. The filling can be prepared up to two days in advance. Assembled raw taquitos can be refrigerated for 24 hours, and cooked taquitos store well for 3-4 days in the fridge or up to 3 months in the freezer. Reheat for best crispness in an air fryer (375°F for 4-10 min) or oven/skillet (375°F). Nutrition information is estimated based on common ingredients and serving sizes and may vary.