Ingredients:

  • 3 cups Shredded Cooked Chicken (Rotisserie chicken is ideal)
  • 8 oz block Cream Cheese, softened
  • 7 oz can Diced Green Chiles, drained
  • 1/4 cup Sour Cream or Mexican Crema
  • 1 cup Shredded Monterey Jack Cheese
  • 1 Tbsp fresh Lime Juice
  • 1 tsp Garlic Powder
  • 1/2 tsp Ground Cumin
  • Salt and Black Pepper, to taste
  • 18–20 Small Corn Tortillas (5-6 inch)
  • Neutral Oil (3 cups for frying, or 2 Tbsp for baking/air frying)

Instructions:

  1. Prepare the Creamy Filling: In a large bowl, combine the fully softened cream cheese, sour cream, lime juice, garlic powder, and cumin. Mix thoroughly until the base is smooth.
  2. Combine and Season: Fold in the shredded chicken, drained green chiles, and shredded Monterey Jack cheese. Season generously with salt and pepper to taste. If time allows, cover the filling and chill for 15–20 minutes to make rolling easier.
  3. Prepare the Tortillas: Corn tortillas must be warm and pliable to prevent cracking. Wrap the stack loosely in a damp tea towel or paper towels. Microwave on high for 45–60 seconds, or steam for 2 minutes. Work in small batches (4-5 at a time) to ensure they stay flexible.
  4. Assemble and Roll: Lay a warmed tortilla flat. Place about 1 to 1.5 tablespoons of the chicken mixture in a straight line just below the centre. Roll the tortilla up as tightly as possible, starting from the side with the filling, forming a compact cylinder. Secure temporarily with a wooden toothpick if needed.
  5. Method A: Traditional Frying. Heat 3 cups of neutral oil in a heavy skillet or Dutch oven to 350°F (175°C). Carefully place the taquitos seam-side down into the hot oil, working in batches. Fry for 2–4 minutes, rotating, until deep golden brown and crispy. Remove and drain on a paper towel-lined plate or wire rack. Remove toothpicks immediately.
  6. Method B: Baking or Air Frying. Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C). Lightly brush or spray the assembled taquitos with oil. Arrange seam-side down on a baking sheet/basket. Oven: Bake for 15–20 minutes, flipping halfway. Air Fryer: Cook for 8–10 minutes, checking frequently, until crisp.
  7. Serve the Crispy Taquitos immediately with cooling dips like guacamole, sour cream, and pico de gallo.