There are basically infinite things you can do with
tortillas. You can make tacos, of course, but you can also make things like fresh tortilla chips (or totopos) for nachos, enchiladas smothered in a spicy salsa roja and cheese, or go the sweet route and make some churro chips. However one of the our favorite, and snackiest tortillas recipes are these chicken taquitos.
We are sure you have seen boxes of them in the freezer aisle, but we think making them from scratch is even better. Taquitos are the cousins of flautos which are made with larger tortillas and resemble a flute. These are made with your standard corn tortillas and are between 5 and 6 inches long.
Both preperations involve rolling your favorite fillings inside a tortilla and giving them a shallow fry for a beautifully crisp exterior and a tender, delectable interior. Our version, however, is baked with an option to make them in the air fryer! The air fryer makes them even crispier in less time than baking!
However you make them, be sure to load them up on maybe our favorite part of the recipe, which is the homemade avocado cream. It requires a little more work and a bit more dish washing but it is absolutely worth it. Other great topping ideas are pickled jalapeños or red onions, homemade salsa and sliced radishes.
We prefer corn tortillas for our taquitos, but if you like flour tortillas you can totally use them. They usually need a few extra minutes in the oven than corn tortillas do to get crispy! Best part? You can freeze these bad boys and they can be just as easy to reheat as the ones you get from the store. Simply toss them back in your air fryer or oven and cook until crispy and melty.
Ingredients
For taquitos
- Cooking spray
- 3 c.shredded cooked chicken
- 1(8-oz.) block cream cheese, softened
- 1chipotle in adobo sauce, chopped, plus 1 tbsp sauce
- 1 tsp.cumin
- 1 tsp.chili powder
- Kosher salt
- Freshly ground black pepper
- 12small corn tortillas
- 1 1/2 c.shredded cheddar
- 1 1/2 c.shredded Pepper Jack
- Pico de Gallo, for serving
- Crumbled queso fresco, for serving
For avocado cream sauce
- 1large avocado, pitted
- 1/2 c.sour cream
- 1/4 c.packed cilantro leaves
- 1clove garlic
- Juice of lime
- Kosher salt
- Freshly ground black pepper
Directions
-
For Oven:
- Step 1
Preheat oven to 425° and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
- Step 2Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
- Step 3Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese.
- Step 4Bake until crispy and golden, 15 to 20 minutes.
- Step 5Serve with avocado cream sauce, Pico de Gallo, and queso fresco
- Step 1
-
For Air Fryer:
- Step 1In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
- Step 2Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
- Step 3Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly. Repeat with remaining filling and cheese.
- Step 4Place in basket of air fryer, seam side down, and cook at 400° for 7 minutes.
- Step 5Serve with avocado cream sauce, pico de gallo, and queso fresco.
-
For Avocado Cream Sauce:
- Step 1In a food processor, blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper. Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.
