Description
Crunchy corn tortillas stuffed with shredded chicken, cream cheese, and salsa verde then fried to a perfect crisp.
Ingredients
Scale
- 3 cups shredded cooked chicken (light or dark meat)
- 4 oz cream cheese, diced
- 1½ cups Mexican shredded cheese or Colby Jack
- 2 tsp taco seasoning
- ½ cup salsa verde or green enchilada sauce
- 16 small corn tortillas (6-inch, white or yellow)
- Neutral high-heat cooking oil for frying
Instructions
- Combine chicken, cream cheese, shredded cheese, salsa verde, and taco seasoning in a mixing bowl.
- Warm each corn tortilla in a skillet for 15–30 seconds per side until soft and pliable.
- Spoon about 3 tablespoons of the chicken mixture onto each tortilla center and roll up tightly.
- Heat ½ inch of oil in a skillet over medium heat until it reaches 350°F on a cooking thermometer.
- Fry taquitos seam-side down in batches until golden and crisp, about 2–3 minutes per side; drain on paper towels and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers & Snacks
- Cuisine: Mexican, Tex Mex
Nutrition
- Serving Size: 16 taquitos
- Calories: 197 kcal
- Sugar: 1 g
- Sodium: 169 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.01 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 37 mg
