Taquitos de Pollo (Chicken Taquitos)
With a cheesy, tomatoey filling, these crispy chicken taquitos with avocado and crema will become a weeknight favorite in no time!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup oil divided
- 0.33 cup diced tomato
- 0.25 cup diced onion
- 1 tablespoon minced garlic
- 0.5 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cooked and shredded chicken
- 0.5 cup Mexican crema or sour cream
- 1.5 cups shredded cheese
- 12 corn tortillas or flour tortillas
Instructions
Preparation Steps
- In a large skillet, heat a tablespoon of the oil. Cook the tomato, onion, and garlic for 3 minutes, then season with cumin, smoked paprika, salt, and black pepper. Stir well, then add the chicken, sour cream, and cheese. Remove from the heat.
- Place 2 heaping tablespoons of filling into a tortilla (not in the center, but along one side - check step by step photos in the post for visual guidance) and roll up the tortilla tightly.
- In a deep skillet, heat the remaining oil to 350°F.
- Carefully place the seam side down in the hot oil. Brown all sides, then remove and continue with the remaining tortillas. You can cook a few taquitos together at a time, just make sure you don’t over crowd the pan.
- Serve the taquitos immediately with your favorite toppings.
Notes
Bake: Preheat oven to 425°F. Place the taquitos seam side down on a baking sheet lined with parchment paper. Lightly brush or mist the outsides with cooking oil. Bake for 15 minutes, flipping half way through baking, until golden brown and crispy.
Air fry: Preheat the air fryer to 375°F. Place the taquitos in a single layer, in the air fryer basket, seam side down. Mist the outsides with cooking spray. Air fry for 4 minutes. Flip the taquitos and lightly mist them with oil again, then air fry for 2 to 3 more minutes, until crispy. Transfer to a plate and repeat with the remaining taquitos.