Spicy Chicken Taquitos Recipes
There are basically endless things you can do with tortillas. You can definitely make tacos, but you can also make things like fresh tortilla chips (or totopos) for nachos, enchiladas with a spicy salsa rosa and cheese, or go the sweet route and make some churro chips. However, one of our favorite and snackiest tortilla recipes is these Chicken Taquitos.
We’re sure you’ve seen boxes of them in the freezer aisle, but we think it’s even better to make them from scratch. Taquitos are cousins of flautos made of large tortillas and shaped like a flute. They are made of your standard corn tortilla and are 5 to 6 inches long.
Both preparations involve rolling your favorite fillings inside the tortilla and giving it a shallow fry for a nice crispy exterior and a soft, luscious interior. Our version, however, is baked with an option to make them in the air fryer! The air fryer makes them crispier in less time than baking!
However you make them, be sure to load them up with our favorite part of the recipe, which is homemade avocado cream. It requires a little more work and a little more washing up but it’s totally worth it. Other great topping ideas are pickled jalapeños or red onions, homemade salsa, and chopped radishes.
We prefer corn tortillas for our tacos, but if you prefer flour tortillas, you can use them entirely. Corn tortillas usually just need a few extra minutes in the oven to get crispy! The best part? You can freeze these bad boys and they can be as easy to reheat as you get them from the store. Just throw them in your air fryer or oven and cook until crisp and melty.
Have you made these yet?
| YIELDS: | PREP TIME: | TOTAL TIME: |
| 12 | 15 mins | 45 mins |
Ingredients
FOR TAQUITOS
Cooking spray
3 c. shredded cooked chicken
1 (8-oz.) block cream cheese, softened
1 chipotle in adobo sauce, chopped, plus 1 tbsp sauce
1 tsp. cumin
1 tsp. chili powder
Kosher salt
Freshly ground black pepper
12 small corn tortillas
1 1/2 c. shredded cheddar
1 1/2 c. shredded Pepper Jack
Pico de Gallo, for serving
Crumbled queso fresco, for serving
FOR AVOCADO CREAM SAUCE
1 large avocado, pitted
1/2 c. sour cream
1/4 c. packed cilantro leaves
1 clove garlic
Juice of lime
Kosher salt
Freshly ground black pepper
Nutrition Information
Calories4537,Fat317 g,Saturated fat146 g,Trans fat3 g,Cholesterol990 mg,Sodium5020 mg,Carbohydrates159 g,Fiber43 g,Sugar24 g,Protein239 g,Vitamin D6 mcg,Calcium3547 mg,Iron17 mg,Potassium4065 mg
Directions
· FOR OVEN:
Step 1
Preheat oven to 425° and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
Step 2
Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
Step 3
Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese.
Step 4
Bake until crispy and golden, 15 to 20 minutes.
Step 5
Serve with avocado cream sauce, Pico de Gallo, and queso fresco
· FOR AIR FRYER:
Step 1
In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
Step 2
Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
Step 3
Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly. Repeat with remaining filling and cheese.
Step 4
Place in basket of air fryer, seam side down, and cook at 400° for 7 minutes.
Step 5
Serve with avocado cream sauce, pico de gallo, and queso fresco.
· FOR AVOCADO CREAM SAUCE:
Step 1
In a food processor, blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper. Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.