Cheesy Chicken Taquitos

Tender roasted chicken, sauteed onions, and lots of cheese tightly wrapped in a corn tortilla then pan-fried until crispy.

We had leftover roasted chicken in the fridge, a bit of Oaxaca cheese, and an overly ripe avocado so I grabbed them along with a few other ingredients and threw these super tasty cheesy chicken taquitos together for a recent lunch. After rolling them into taquitos, I shallow-fried them in a small skillet but you can also deep fry them if you prefer or bake them in the oven for a healthier option. I topped these crunchy beauties with homemade salsa, guacamole, tomatoes, cilantro, cotija cheese, and a sour cream drizzle to make them extra special. We all loved them.

Cheesy Chicken Taquitos

Taquitos:

• 2 tsp butter
• ½ yellow onion, diced
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 2 cups roasted chicken, chopped
• ¾ cup Oaxaca cheese, shredded
• 2 tbsp salsa  (Click the link for the recipe)
• 2 tbsp fresh cilantro, chopped
• Vegetable oil **(Amount depends on skillet size)
• 13-15 corn tortillas

For Serving:

• Salsa (Click the link for the recipe)
• Guacamole (Click the link for the recipe)
• Sour cream
• Grape tomatoes, quartered
• Fresh cilantro, chopped
• Cotija cheese, crumbled
• Hot sauce, if desired

 

How to Make Cheesy Chicken Taquitos

Heat the butter in a small skillet over medium heat. Add the onions and cook, stirring frequently until tender, about 4-5 minutes. Add the garlic and cook, stirring constantly for 30 seconds. Remove from the heat and season with a bit of sea salt and freshly cracked pepper, to taste. Set aside to cool.

Chop the leftover roasted chicken into small bits and place it into a bowl. Add the cooled onions, Oaxaca cheese, salsa, and fresh cilantro then season with a bit of sea salt and freshly cracked pepper, to taste; toss to mix thoroughly.

Fill a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Make sure the oil is hot enough or the taquitos won’t be as crispy.

Wrap the tortillas in a damp paper towel and place them on a plate. Microwave for 30-45 seconds or until the tortillas are warm and pliable.

Lay the tortillas out on a flat surface and spread a small spoonful of the chicken mixture down the center. Roll up each tortilla tightly and secure it with half of a toothpick.

Once the oil is very hot and ready, add 3-4 taquitos and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes.

Using tongs, remove the taquitos to a wire cooling rack or a paper towel lined plate.

How to Bake Cheesy Chicken Taquitos

Preheat the oven to 425 degrees.

Place the taquitos in a single layer on a sheet pan coated with cooking spray. Spray the tops of the taquitos with the cooking spray. Bake the taquitos, flipping them over halfway through cooking, for 15-20 minutes, or until crispy and golden brown.

Remove the toothpicks.

Serve immediately with salsa, guacamole, sour cream, tomatoes, cilantro, cotija cheese, and hot sauce, if desired.