Name: Cream Cheese and Chicken Taquitos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 cups Chicken; ⅓ cup Sour cream; 4 Oz Cream cheese (Softened to room temperature); ½ cup Salsa (Your choice of how hot you want the salsa to be); 1 ½ cups Cheese ((we used cheddar)); 1 ½ cups Chopped fresh spinach; 10 to 12 Six-inch corn tortillas; Oil for frying

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These taquitos are absolutely perfect. The filling is a great combination and creamy and cheesy. You can choose whatever heat of salsa that you prefer. The magic of this recipe, however, occurs when you fry the taquitos. In the hot oil, the corn tortillas go from soft and flexible to crispy and crunchy.

The final product is a wonderful combination of a creamy, cheesy, warm filling wrapped in a satisfyingly crunchy taco-style shell.

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Cream Cheese and Chicken Taquitos

April Freeman

Are you looking for a delicious appetizer to serve to guests at your next party? Or maybe you are searching for a new recipe to prepare for your kids for dinner. If you love the flavor of Mexican food and you are tired of tacos and fajitas, this recipe for Cream Cheese Chicken Taquitos takes those favorite flavors and makes them into a new and exciting recipe.

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Servings Taquitos

Equipment

Heavy bottomed skillet
Medium-Sized Bowl
Paper Towel

Ingredients

3 cups Chicken
⅓ cup Sour cream
4 Oz Cream cheese Softened to room temperature
½ cup Salsa Your choice of how hot you want the salsa to be
1 ½ cups Cheese (we used cheddar)
1 ½ cups Chopped fresh spinach
10 to 12 Six-inch corn tortillas
Oil for frying

Instructions

In a heavy bottomed skillet, heat about a ¼ inch of oil over medium heat.
As the oil is getting hot, take a medium sized bowl and stir together the chicken, sour cream, cream cheese, salsa, cheese and spinach until it is all thoroughly combined.
Add two or three tablespoons to the middle of the corn tortilla, spreading the filling all over the tortilla, and then roll it up into a roll.
Do several of these and then place them in the hot oil to cook. Set the taquitos in the hot oil, seam side down.
Cook the taquitos until they are golden brown on the bottom and then use tongs to flip them over to cook them on the other side. You should only have to turn them one time.
As you are waiting for the taquitos in the skillet to cook, you may want to go ahead and fill some more of the taquitos so you can fry them quickly.
Remove the taquitos and put them on a paper towel to drain. Repeat with the rest of the rolled and filled taquitos. Put the cooked taquitos in a warm oven to keep hot until the entire batch is cooked and ready to eat. Serve them hot with cheese dip or salsa.
Save leftovers by placing them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave but they will end up a bit soggy. To help them crisp up as you warm them, you can either heat them in an air fryer for 3 to 5 minutes or you can warm them on a baking pan in a 350 degree oven for about 15 minutes.

Notes

Some people may find the frying of the taquitos a bit intimidating. Don’t be intimidated by this. It’s not that hard, once you get the hang of it. The most important part of frying these taquitos is to get the oil hot enough before you add any food to it. If you add the food to cool oil, it will absorb too much oil and get soggy.

Heat your oil over medium heat. Add a small crumb of the corn tortillas to the oil. If the crumb just sits there and sinks to the bottom of the pan, the oil is not hot enough yet. If the oil in the pan pops and sizzles angrily, the oil is too hot, so turn down the heat. If the crumb ends up surrounded by small bubbles and begins to brown, the oil is the perfect temperature and you can proceed with adding the taquitos to the hot oil.

Another thing to remember when cooking these taquitos is to provide adequate space between the taquitos. Never crowd the pan because the oil’s temperature will drop and you will end up with soggy food. Keep about an inch between each taquito roll.

This recipe is tasty as is, but it is very adaptable if you want to change things. If you do not have chicken on hand, you can substitute cooked, chopped ground beef. Alternatively, well cooked shredded pork would be another good substitution.

You can also add extra things to the filling. If you want to turn up the heat in this recipe, you can add chopped jalapeno or chili peppers to the filling. Just be careful as you cut these peppers so you do not get the hot oils on your skin or in your eyes.

One challenge with this recipe is that sometimes the corn tortillas want to crack as you begin rolling them up. To prevent this, dampen a few paper towels. Then, wrap your stack of tortillas in wet paper towels and place the whole thing in the microwave. Warm the tortillas in the microwave for about 20 to 30 seconds. Keep the tortillas wrapped in damp paper towels when you are not filling them.

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