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Chicken Taquitos


  • Author: Kylie Lato
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 20 taquitos 1x

Description

Crispy, crunchy, baked chicken taquitos are ready in just 30 minutes with the help of yummy rotisserie chicken! Spice things up next Taco Tuesday with these quick and easy taquitos!


Scale

Ingredients

Taquitos:

  • 2 cups shredded chicken
  • 1 (15 oz.) can black beans
  • 8 oz. shredded pepperjack cheese
  • 1/4 cup fresh chopped cilantro 
  • 2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 23 teaspoons diced chiles in adobo
  • Kosher salt
  • fresh cracked pepper
  • 20 small yellow corn tortillas
  • 46 tablespoons vegetable oil 

Sauce: 


Instructions

  1. Preheat oven to 425 degrees. 
  2. Add chicken, black beans, pepperjack, cilantro, cumin, garlic powder, chiles in adobo and a large pinch of salt and pepper to a medium sized bowl. Mix until well combined. 
  3. Heat 2-3 tablespoons olive oil in a saute pan over medium heat.
  4. Once the oil is hot (but not smoking) add one corn tortilla and cook for 2-3 seconds on each side.
  5. Immediately after frying, fill tortilla with about two tablespoons filling. Roll tortilla away from you, sealing the filling inside.
  6. Place them seam side down on a cooling rack on top of a baking sheet.
  7. Continue with remaining tortillas until they are filled. Add more oil to the pan as needed. There should be a thin layer of oil in the pan at all times. 
  8. Bake taquitos for 16-18 minutes or until they are crispy and the edges start to get dark golden brown. Start checking on the taquitos after about 10 minutes to make sure the edges aren’t getting too done. If they are browning too quickly, place a sheet of tin foil over the taquitos for the remainder of the bake time.
  9. While the taquitos are baking, combine sour cream and chiles in adobo to make the dipping sauce. 
  10. Garnish taquitos with pico de gallo, queso fresco and fresh chopped cilantro. Serve with chipotle sour cream dipping sauce and enjoy!

Notes

Freezing Taquitos

  • Follow instructions on the recipe below but before baking, place taquitos in the freezer for an hour.
  • Transfer to an airtight container and store in the freezer for up to 3 months.
  • When you’re ready to bake, the taquitos can go right from the freezer to the oven – no thawing required.
  • Just place them on a cooling rack on a backing sheet and bake at 425 for about 14-16 minutes or until heated through and golden brown and crispy on the outside.
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Mexican

Keywords: crispy chicken taquitos, chicken flautas, baked flautas