Description
How to make crispy chicken taquitos with seasoned shredded chicken and cheesy corn tortillas that are perfect for a quick dinner or party appetizer.
Ingredients
Scale
- Main Components:
- 3 cups cooked shredded chicken
- 18 (6-inch) corn tortillas
- 1 ½ cups shredded Monterey Jack cheese
- 3 cups vegetable oil
- Flavor Builders & Aromatics:
- ½ cup chicken broth
- ½ medium white onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh lime juice
- ¼ cup fresh cilantro, chopped
- Seasonings & Spices:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- Finishing & Toppings:
- ¼ teaspoon black pepper
- ½ cup Mexican crema or sour cream
- 1 cup salsa, for serving
Instructions
- Prep Filling: Sauté onion and garlic until fragrant. Stir in chili powder, cumin, and salt, cooking for 1 minute. Add chicken broth; simmer until slightly reduced. This creates the flavor base for your taquitos.
- Combine Chicken: Add shredded chicken to the simmering mixture, stirring well to coat. Mix in fresh lime juice and cilantro. The chicken should be moist and flavorful. This forms the delicious filling for your Crispy Chicken Taquitos.
- Warm Tortillas: Briefly warm tortillas in a microwave or damp paper towel to make them pliable. This prevents cracking when rolling. Place a spoonful of chicken mixture and a sprinkle of cheese on each, then roll tightly.
- Fry Taquitos: Heat vegetable oil to 350-375°F (175-190°C) in a large skillet. Fry your rolled Crispy Chicken Taquitos, seam-side down, for 3-5 minutes until golden brown. Don’t overcrowd the pan for best crispiness.
- Drain & Season: Transfer fried Crispy Chicken Taquitos to a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of sea salt and black pepper for extra flavor.
- Serve Warm: Arrange your golden Crispy Chicken Taquitos on a platter. Serve immediately with Mexican crema (or sour cream) and your favorite salsa for dipping. Enjoy this ultimate snack!
Notes
Maintain oil temperature between 350-375°F for optimal crispiness, preventing greasy taquitos.
Store cooled taquitos in an airtight container in the refrigerator for up to 3-4 days.
Substitute Monterey Jack cheese with cheddar, Oaxaca, or a Mexican blend for a similar melty texture.
Serve Crispy Chicken Taquitos immediately with Mexican crema and your favorite salsa for dipping.
Prep the chicken filling 1-2 days in advance; fry taquitos just before serving for peak crispness.
**Allergy Information:** Dairy