Crispy Chicken Taquitos Recipe

Everyone loves these crispy, golden taquitos! Filled with a creamy chicken and spinach mixture, they’re perfect for appetizers or a main dish. Fried to perfection, these taquitos are packed with flavor and are sure to be a crowd-pleaser.

Ingredients:

Vegetable or canola oil, for frying
3 cups shredded cooked chicken
6 oz cream cheese, softened
1½ cups baby spinach, stems removed and chopped
1½ cups shredded Colby Jack cheese (or Mexican blend cheese)
½ cup salsa (store-bought or homemade)
⅓ cup sour cream
Salt and pepper, to taste
12 (6-inch) corn tortillas (or flour tortillas)

Toppings:

Shredded lettuce
Chopped tomatoes
Sour cream
Pico de Gallo

Instructions:

Heat Oil: Fill a saucepan with ½ inch of oil and heat over medium heat to 350°F.
Prepare Filling: In a large bowl, mix the shredded chicken, softened cream cheese, chopped spinach, shredded Colby Jack cheese, salsa, and sour cream. Season with salt and pepper to taste.
Fill Tortillas: Once the oil is hot, take a tortilla and place a few tablespoons of the chicken and cream cheese mixture in the center. Spread it out evenly. Roll the tortilla tightly and place it seam-side down in the hot oil using tongs.
Fry Taquitos: Cook the taquitos for 2-3 minutes per side, until golden brown and crispy. Use tongs to flip them and ensure both sides are cooked evenly.
Drain & Serve: Place the fried taquitos on paper towels to drain excess oil. Repeat the process until all taquitos are cooked.
Serve: Serve warm with your favorite toppings like shredded lettuce, chopped tomatoes, sour cream, and Pico de Gallo.

Notes:

Variations: You can swap out the chicken for shredded beef or pork. Also, try using a different type of salsa to change the flavor profile!
Make Ahead: Prepare the filling up to 24 hours in advance. Cover and refrigerate until ready to use.
No Cracked Tortillas: If your corn tortillas crack when you roll them, wrap them in damp paper towels and microwave for 15-30 seconds to warm them up. This helps prevent cracking.
Storage: Leftover taquitos can be stored in the fridge for up to 3 days. Reheat them in the oven or air fryer for the best crispy results.

Nutrition (per taquito):