Best Quick And Easy Chicken Taquitos Recipes
EASY CHICKEN TAQUITOS
Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.
Provided by Sarah
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
- Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g
CHICKEN TAQUITOS
Easy homemade Chicken Taquitos made with shredded chicken, cheddar cheese, and a creamy salsa blend rolled in tortillas and baked or fried until crispy.
Provided by Lauren Allen
Categories Main Course
Time 32m
Number Of Ingredients 12
Steps:
- Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
- For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
- Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
- Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
- Fried Taquitos: Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
- Serve taquitos with guacamole, salsa and sour cream.
Nutrition Facts : Calories 559 kcal, Carbohydrate 34 g, Protein 31 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 131 mg, Sodium 1047 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
QUICK CHICKEN TAQUITOS
Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!
Provided by Chungah Rhee
Categories appetizer
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine chicken, green chiles, cheeses, cilantro, chili powder, cumin and hot sauce. Working one at a time, transfer tortilla to a work surface; place 1/3 cup chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached; secure with wooden picks. Repeat with remaining tortilla and filling. Heat canola oil in a large stockpot or Dutch oven over medium heat until it reaches 375 degrees F. Working in batches, add taquitos to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, remove wooden picks. Serve immediately.
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