Spicy Chicken Taquitos

Spicy Chicken Taquitos

These easy spicy chicken taquitos are filled with spicy shredded chicken, melty cheese, rolled in corn tortillas, and fried or baked to golden brown perfection.

These spicy chicken taquitos are the perfect dinner or appetizer.

 

 

TRY  OTHER RECIPES

CHICKEN QUESADILLAS RECIPE

FRENCH ONION CHICKEN MEATBALLS

CHEESY CHICKEN BROCCOLI BAKE

CHICKEN FRIED RICE RECIPE

 

 

WHAT IS DIFFERENCE BETWEEN TAQUITOS AND FLAUTAS?

 Taquitos are rolled with corn tortillas and flautas are rolled with flour tortillas.

RECIPE INGREDIENTS

TAQUITOS:

Cooking spray

3 cup shredded cooked chicken

8-oz. block cream cheese, softened

1 chipotle in adobo sauce, chopped, plus 1 tbsp sauce

1 teaspoon cumin

1 teaspoon chili powder

Kosher salt

Freshly ground black pepper 

12 small corn tortillas

1 1/2 cup shredded cheddar

1 1/2 cup shredded Pepper Jack

Pico de Gallo, for serving

Crumbled queso fresco, for serving

AVOCADO CREAM SAUCE:

1 large avocado, pitted

1/2 cup sour cream

1/4 cup packed cilantro leaves

1 clove garlic

Juice of lime 

Kosher salt 

Freshly ground black pepper

 

 

DIRECTIONS ON SPICY CHICKEN TAQUITOS

Preheat oven to 425°

Grease a 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.

Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.

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.

Bake until crispy and golden for 15 to 20 minutes.

Serve with avocado cream sauce, Pico de Gallo, and queso fresco

 

FOR AIR FRYER:

Combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder in a large bowl. Season with salt and pepper.

Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.

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.

Place in basket of air fryer, seam side down, and cook at 400° for 7 minutes.

Serve with avocado cream sauce, pico de gallo, and queso fresco.

 

FOR AVOCADO CREAM SAUCE:

Blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper in a food processor.

 Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

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Spicy Chicken Taquitos

Rating: 5.0/5

( 1 voted )

Serves: 3 Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 100 calories 5 grams fat

Ingredients

TAQUITOS
Cooking spray
3 cup shredded cooked chicken
8-oz. block cream cheese, softened
1 chipotle in adobo sauce, chopped, plus 1 tbsp sauce
1 teaspoon cumin
1 teaspoon chili powder
Kosher salt
Freshly ground black pepper
12 small corn tortillas
1 1/2 cup shredded cheddar
1 1/2 cup shredded Pepper Jack
Pico de Gallo, for serving
Crumbled queso fresco, for serving
AVOCADO CREAM SAUCE
1 large avocado, pitted
1/2 cup sour cream
1/4 cup packed cilantro leaves
1 clove garlic
Juice of lime
Kosher salt
Freshly ground black pepper

Instructions

• Preheat oven to 425°
• Grease a 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.
• Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
• 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.
• Bake until crispy and golden for 15 to 20 minutes.
• Serve with avocado cream sauce, Pico de Gallo, and queso fresco
• FOR AIR FRYER:
• Combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder in a large bowl. Season with salt and pepper.
• Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
• 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.
• Place in basket of air fryer, seam side down, and cook at 400° for 7 minutes.
• Serve with avocado cream sauce, pico de gallo, and queso fresco.
• FOR AVOCADO CREAM SAUCE:
• Blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper in a food processor.
• Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.

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