Cheese Chicken Taquitos
These Cheese Chicken Taquitos are crispy, cheesy, and packed with bold flavor in every bite. Tender shredded chicken is seasoned with Spanglish Asadero Tex-Mex Chicken & Steak Seasoning, mixed with melty cheese, then rolled tightly in corn tortillas and fried until perfectly golden and crunchy. Served with a creamy chipotle sauce, fresh shredded lettuce, and Pico de Gallo, these taquitos deliver the perfect balance of crispy, cheesy, and zesty in every bite.
Perfect as an appetizer, snack, or main dish, these taquitos are a fun, handheld way to enjoy classic Mexican flavor.
These Cheese Chicken Taquitos are crispy, cheesy, and packed with bold flavor in every bite. Tender shredded chicken is seasoned with Spanglish Asadero Tex-Mex Chicken & Steak Seasoning, mixed with melty cheese, then rolled tightly in corn tortillas and fried until perfectly golden and crunchy. Served with a creamy chipotle sauce, fresh shredded lettuce, and Pico de Gallo, these taquitos deliver the perfect balance of crispy, cheesy, and zesty in every bite.
Perfect as an appetizer, snack, or main dish, these taquitos are a fun, handheld way to enjoy classic Mexican flavor.
Ingredients
For the chicken:
1 chicken breast
1 Tbsp chicken bouillon
3 garlic cloves
Salt
For the filling:
3 Tbsp oil
¼ onion, finely diced
2 garlic cloves, minced
Shredded cooked chicken
Shredded cheese
To assemble:
Corn tortillas
1 Tbsp flour + 2 Tbsp water (to seal the taquitos)
Oil for frying
To serve:
Chipotle cream sauce (blend sour cream and chipotle peppers in a can)
Shredded lettuce
Pico de Gallo
Instructions
Cook the chicken:
Place the chicken breast in a pot with salt, chicken bouillon, and 3 garlic cloves.
Cover and cook for 45 minutes, or until fully cooked and tender.
Shred the chicken and set aside.
Prepare the filling:
Heat 3 Tbsp oil in a pan.
Add the onion and minced garlic; sauté for 30 seconds.
Add the shredded chicken and mix well.
Add 2 Tbsp Spanglish Asadero Tex-Mex seasoning and stir to combine.
Turn off the heat and mix in the shredded cheese.
Assemble:
Warm the corn tortillas in the microwave wrapped in a napkin (so they bend without breaking).
Add a small amount of the chicken mixture to each tortilla and roll tightly.
Mix the flour with water to form a paste and brush it on the edge to seal the taquito.
Fry:
Heat oil in a pan.
Fry the taquitos until golden and crispy, turning to brown all sides.
Drain on paper towels.
Serve:
Serve with chipotle cream sauce, shredded lettuce, and Pico de Gallo.
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