Ingredients
Equipment
Method
- In a medium bowl, combine the shredded cooked chicken, shredded Monterey Jack cheese, softened cream cheese, garlic powder, cumin, salt, and black pepper. Mix everything together until well combined and creamy. The cream cheese acts as a binder, ensuring a smooth and flavorful filling.1.5 cups shredded cooked chicken, 1/2 cup shredded Monterey Jack cheese, 1/4 cup cream cheese, 1/4 teaspoon garlic powder, 1/8 teaspoon cumin, salt, black pepper
- Warm the tortillas in a few ways: Stack the tortillas on a plate, cover with a damp paper towel, and microwave on high for 30-60 seconds, or until pliable. OR Briefly heat each tortilla in a dry skillet over medium heat for about 15-20 seconds per side until softened. OR Wrap a stack of tortillas in foil and warm them in a 350°F (175°C) oven for about 10-15 minutes.8-10 small corn tortillas
- Lay a warmed tortilla flat. Spoon about 2 tablespoons of the chicken mixture onto the bottom third of the tortilla. Carefully roll the tortilla up tightly around the filling, starting from the filled edge. If some filling peeks out, don't worry too much.8-10 small corn tortillas
- If your tortillas are having trouble staying rolled, you can secure them with a toothpick inserted lengthwise.8-10 small corn tortillas
- In a large skillet, heat the olive oil over medium-high heat until shimmering. You want the oil hot enough to crisp the tortillas but not so hot that it burns them instantly. A good test is to drop a tiny piece of tortilla into the oil; it should sizzle immediately.2-3 tablespoons olive oil or vegetable oil
- Carefully place the rolled taquitos seam-side down into the hot oil. Don't overcrowd the pan; you'll likely need to fry them in batches. Fry for 2-4 minutes per side, turning them occasionally with tongs, until they are golden brown and crispy all around.
- Once golden and crispy, remove the taquitos from the skillet using tongs and place them on a plate lined with paper towels to drain any excess oil. If you used toothpicks, carefully remove them before serving.
Notes
Store leftover taquitos in an airtight container in the refrigerator for up to 2-3 days. For longer storage, freeze them by arranging in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 1-2 months. Reheat in the oven at 375°F (190°C) for 8-12 minutes or in an air fryer at 375°F (190°C) for 5-8 minutes for best crispiness.
