Creamy Chicken Taquitos

If you have kids you know you need to stock up on snacks. If you have boys you know you need to double the amount of snacks that you think would be enough. And if you have twin boys who are 10 you know you need to live next door to a Costco so you have a chance of eating something in your home! I try to make as many different things that I can in bulk, and freeze it all. Then my boys can heat them up and have a snack or they can pack it for school lunch.


Creamy Chicken Taquitos                                                                                                               Yield: 24

2c of pulled or 1 big breast of Chicken, we like a rotisserie

1c Oaxaca Cheese, or Mozzarella, grated

Half a block Cream Cheese, room temp

1 small can Green Chilis

1t Cumin

1t Granulated Garlic

1t Granulated Onion

1/4c Cilantro, minced

1/4 Onion, minced

24 Corn Tortillas

Oil for frying


To Start:  In a fry pan or griddle heat tortillas so they are pliable.

Step One:  Mix everything in a boil and taste for seasoning, add salt and pepper if needed.

Step Two:  Place about 1/4 of a cup in the center of a tortilla best if it was put in a line. Roll into a cigar shape and place seam down onto a cookie sheet.

Either cook right away or freeze.


Step One:  In a big fry pan add enough oil to be half way up the sides of the taquito.  Heat the oil to 350° before carefully placing a taquito in the oil especially if they’re frozen.

Step Two:  Cook until the whole tequito is golden brown and warmed through.

Step Three:  Lay the cooked taquito on paper towels to cool or place in an oven to keep warm if you’re making a ton.

Serve as an appetizer or an entrée with rice and beans, either way have sour cream, salsa, and guac to dip.

Taquitos Pin


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