Description
Delicious and crispy chicken taquitos filled with a creamy mix of shredded chicken, salsa, Greek yogurt, and cheese, perfect for baking, frying, or air frying. Serve with sour cream, guacamole, and fresh toppings for a crowd-pleasing appetizer or snack.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken breast
- ⅓ cup chunky salsa
- ⅓ cup plain nonfat Greek yogurt
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 cup freshly shredded Monterey Jack, cheddar, or Mexican blend cheese
Tortillas
- 6 6-inch flour or corn tortillas
For Cooking
- Olive oil spray or nonstick cooking spray or oil for frying
Optional Toppings
- Greek yogurt or sour cream (thinned with a little milk for drizzling)
- Chopped fresh cilantro
- Guacamole
- Chopped diced tomatoes or additional salsa
Instructions
- Prepare the filling: In a medium bowl, combine the shredded chicken, salsa, Greek yogurt, chili powder, garlic powder, cumin, and kosher salt. Mix well to incorporate all the spices evenly. Fold in the shredded cheese until evenly distributed throughout the mixture.
- Warm the tortillas: If using corn tortillas, heat a nonstick skillet over medium heat. Warm each tortilla on both sides for 15 to 30 seconds until soft and pliable. Flour tortillas do not require warming.
- Assemble the taquitos: Place about one-sixth of the chicken mixture down the center of each tortilla. Roll the tortilla tightly around the filling and place seam-side down on a parchment-lined baking sheet. Use toothpicks to secure if needed. Repeat with all tortillas.
- Choose your cooking method:
- To bake: Preheat the oven to 425°F. Lightly mist the tops of the taquitos with cooking spray. Bake for 18 minutes or until they are golden and crispy at the edges.
- To pan fry: Pour about 1 ½ inches of peanut or vegetable oil into a large high-sided skillet. Heat over medium-high heat until hot (the oil will sizzle immediately when a small piece of tortilla is dropped in). Fry the taquitos in batches, turning every few seconds until crispy and golden all over. Drain on paper towels.
- To air fry: Preheat the air fryer to 380°F. Arrange taquitos seam-side down in a single layer without overlapping. Mist with cooking spray and air fry for 12 minutes or until crisp. Work in batches if necessary.
- Serve: Remove toothpicks if used. Serve the taquitos hot with toppings such as thinned Greek yogurt or sour cream, guacamole, chopped cilantro, and salsa or diced tomatoes.
Notes
- For soft and pliable corn tortillas, warm them briefly in a skillet before assembling to prevent cracking.
- You can choose between baking, pan frying, or air frying depending on your preference for ease or crispiness.
- Use toothpicks to secure taquitos for easier handling during cooking.
- Customize toppings like guacamole, sour cream, and fresh salsa to enhance flavor.
- Use peanut oil or another high smoke point oil for frying to ensure crispiness without burning.
Nutrition
- Serving Size: 1 taquito
- Calories: 253 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 52 mg
