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Cheesy Chicken Taquitos

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

Cheesy Chicken Taquitos

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 salsaguacamole, 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

 

Cheesy Chicken Taquitos

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.

Cheesy Chicken Taquitos

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.

Cheesy Chicken Taquitos

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.

Cheesy Chicken Taquitos

Cheesy Chicken Taquitos

Cheesy Chicken Taquitos

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, Main
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

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

Instructions

  • 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 the Cheesy Chicken Taquitos

  • Preheat the oven to 425 degrees.
  • Place the taquitos in a single layer on a sheet pan coated with olive oil cooking spray. Spray the tops of the taquitos well with olive oil 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, green onions, cilantro, cotija cheese, and hot sauce, if desired.
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