Description
Enjoy these easy cheesy chicken taquitos for a quick Mexican dinner. They are perfect for a family meal or a fun lunch.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 corn tortillas
- Vegetable oil for frying
Instructions
- Heat olive oil in a large skillet over medium heat. Add shredded chicken, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 2-3 minutes until heated through and spices are fragrant.
- Stir in cheddar cheese and Monterey Jack cheese until melted. Remove from heat.
- Warm corn tortillas slightly in a dry skillet or microwave to make them pliable.
- Spoon about 2 tablespoons of the chicken and cheese mixture into the center of each tortilla.
- Roll up each tortilla tightly to form a taquito.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
- Carefully place taquitos seam-side down in the hot oil, working in batches. Fry for 2-3 minutes per side, until golden brown and crispy.
- Remove taquitos from the skillet and drain on a paper towel-lined plate.
- Serve immediately with your favorite toppings like salsa, sour cream, or guacamole.
Notes
- You can bake these taquitos instead of frying. Place them seam-side down on a baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crispy.
- Leftover cooked chicken can be used.
- Adjust spice levels to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taquitos
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg