Chicken and Cheese Taquitos Recipe

Shredded chicken: Cooked and shredded chicken breast or thigh meat, providing a lean and protein-rich base for the filling.

Shredded cheese: A melty cheese like cheddar or Monterey Jack that adds a creamy texture and rich flavor.

Corn tortillas: Small, round tortillas made from corn, which become crispy when baked.

Cumin: A warm, earthy spice that adds depth to the filling.

Garlic powder: A convenient way to add a hint of garlic flavor without the need for fresh garlic.

Onion powder: Provides a subtle onion flavor to the filling.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and balances the other spices.

When warming the corn tortillas in the microwave, place them between two damp paper towels. This helps to steam the tortillas slightly, making them more pliable and less likely to crack when you roll them with the chicken mixture.

• shredded chicken - Substitute with shredded turkey: Turkey has a similar texture and flavor profile, making it a great alternative.

• shredded chicken - Substitute with shredded jackfruit: For a vegetarian option, jackfruit mimics the texture of shredded chicken.

• shredded cheese - Substitute with shredded vegan cheese: For a dairy-free option, vegan cheese provides a similar texture and flavor.

• shredded cheese - Substitute with feta cheese: Feta adds a tangy flavor and crumbles easily, making it a good alternative.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, making them easier to roll.

• corn tortillas - Substitute with lettuce wraps: For a low-carb option, lettuce wraps provide a fresh and crunchy alternative.

• cumin - Substitute with ground coriander: Ground coriander offers a similar earthy flavor with a hint of citrus.

• cumin - Substitute with chili powder: Chili powder adds a bit of heat along with a complex flavor profile.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor.

• garlic powder - Substitute with shallot powder: Shallot powder offers a milder, sweeter flavor compared to garlic.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar flavor and texture when rehydrated.

• onion powder - Substitute with leek powder: Leek powder offers a more subtle, sweet onion flavor.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness.

• Allow the taquitos to cool completely before storing to prevent sogginess.
• For short-term storage, place the taquitos in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 3 days.
• To freeze, arrange the taquitos in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the taquitos to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• When ready to enjoy, reheat refrigerated taquitos in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
• For frozen taquitos, bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until crispy and heated through.
• Consider serving with fresh guacamole, salsa, or a dollop of sour cream to enhance the flavors.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover taquitos on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent them from drying out.
  4. Bake for about 10-15 minutes or until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the taquitos in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the taquitos in the skillet and cook for 2-3 minutes on each side until they are heated through and crispy.

• Microwave Method:

  1. Place the taquitos on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them from drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heated evenly. Note: This method may not keep them as crispy as other methods.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the taquitos on the toaster oven tray.
  3. Bake for 10-12 minutes or until they are heated through and crispy.

• Oven: Used to bake the taquitos until they are golden and crispy.

• Mixing bowl: Used to combine the shredded chicken, cheese, and spices.

• Microwave: Used to warm the tortillas to make them pliable.

• Baking sheet: Used to place the rolled taquitos seam-side down for baking.

• Measuring spoons: Used to measure out the cumin, garlic powder, onion powder, salt, and pepper.

• Tongs: Useful for handling the hot tortillas after microwaving.

• Knife: Used to shred the chicken if it is not pre-shredded.

• Cutting board: Used as a surface for shredding the chicken.

• Cheese grater: Used to shred the cheese if it is not pre-shredded.

• Serving platter: Used to serve the taquitos with your favorite dipping sauce.

Prepare the filling in advance: Mix the shredded chicken, shredded cheese, and spices the night before to save time on cooking day.

Use pre-cooked chicken: Opt for rotisserie chicken or leftover chicken to cut down on prep time.

Microwave tortillas together: Stack and microwave all corn tortillas at once to make them pliable quickly.

Line the baking sheet: Use parchment paper or a silicone mat to reduce cleanup time.

Batch roll: Lay out multiple tortillas, add filling, and roll them all at once to speed up the process.