Spicy Chicken and Cheese Taquitos

Spicy Chicken and Cheese Taquitos

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We love this recipe for Spicy Chicken and Cheese Taquitos. They are easy to make and perfect for weeknight dinners. 

When we’re traveling on the road with the Vogts Sisters, it’s not unusual for us to stop at a Quick Trip to grab a bite to eat, especially when it’s late at night. I like their hot dogs, but I also really enjoy their chicken taquitos. This past year, the music schedule has been severely lacking, and we find ourselves craving some of that “junk food from the road!”

Spicy Chicken and Cheese Taquitos

This recipe is one that I created as a way to satisfy that craving. And quite a bit more healthy, I’m sure.

Ingredients for Spicy Chicken and Cheese Taquitos

  • large bone-in chicken breasts (two of them)
  • salt and pepper
  • cream cheese, softened
  • Monterey Jack cheese
  • chopped jalapenos
  • dried minced onion
  • chili powder
  • garlic powder
  • cumin
  • chicken broth
  • corn or flour tortillas
  • vegetable oil

What is the difference between a Taquito and a Flauta? 

They are both stuffed with a meat and cheese filling. A flauta is rolled with a flour tortilla and a taquito uses a smaller corn tortilla. Both are fried. However, some cooks (like me) use the term interchangeably, and mine are baked. Because I have an insanely hard time rolling a corn tortilla without it breaking, I tend to prefer using flour tortillas for this recipe. See my recipe for Black Bean Beef Flautas Here.

Instructions on Making This Recipe

Place chicken breasts in a medium saucepan and add water to cover the chicken. Sometimes, I will use chicken tenders instead of the breasts, maybe 6-8 of them, depending on how big they are. 

Sprinkle salt and pepper over the chicken to season it. Bring it to a boil, and then reduce heat to low. Cover with the lid slightly ajar, and cook the chicken for 30-40 minutes until cooked through.

While the chicken is cooking, shred the cheese and place in a bowl or plate until ready to use. Line a baking sheet with tinfoil or a silicone baking mat. Preheat oven to 400 degrees. 

Strain the chicken from the pan and allow to cool on a plate or tray.

Prepare the Filling

Once the chicken is cool enough to work with, remove chicken and skin from the bone and shred it with a fork and knife into small bite size pieces.

Filling for Chicken Taquitos

Place chicken in a medium bowl. Add to this the cream cheese, shredded Monterey Jack cheese, chopped jalapenos, chili powder, garlic powder, and cumin. Season with more salt and pepper as needed.

Sometimes if I don’t have any jalapenos, I’ll use green chiles but they do not deliver as much heat to the rolls. 

Assemble the Taquitos

Divide the filling into eighths.

Assembling the Chicken Taquitos

Working one at a time, lay out a flat flour tortilla and spread 1/8th of the filling along one edge. Roll up tightly and lay seam side down on the prepare baking sheet. Repeat with the remaining flour tortillas and filling. 

Pour vegetable oil in a small bowl, and using a pastry brush, cover each tortilla with oil on tops and sides. Bake in a preheated oven for 12-15 minutes until taquitos are light golden brown. Remove from oven and allow to cool for 7-10 minutes before serving. This recipe will make 8 taquitos.

Serve Spicy Chicken and Cheese Taquitos with sour cream, your favorite Salsa, and/or Guacamole.

See more Mexican Dishes Here.

Recipe for Spicy Chicken and Cheese Taquitos

Spicy Chicken and Cheese Taquitos

We love this recipe for Spicy Chicken and Cheese Taquitos. They are easy to make and perfect for weeknight dinners. Soft and Creamy Chicken Filling with Plenty of Jalapeno Heat.
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Course: Main Course
Cuisine: Mexican
Keyword: Chicken Breast, Cream Cheese, Jalapeno Peppers, Monterey Jack, Quick and Easy, Weeknight Dinners
Prep Time: 20 minutes
Cook Time: 1 hour 2 minutes
Total Time: 1 hour 22 minutes
Servings: 6

Equipment

Cuisinart Cookware
Glass Mixing Bowls
Baking Sheet
Pastry Brush

Ingredients

  • 2 large bone-in chicken breasts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 oz cream cheese softened
  • 1 cup Monterey Jack cheese
  • 3 tablespoons chopped jalapenos more or less according to your taste
  • 2 teaspoons dried minced onion
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/8 cup chicken broth
  • 8 medium corn or flour tortillas
  • 3 tablespoons vegetable oil

Instructions

  • Place chicken breasts in a medium saucepan and add water to cover the chicken. Sometimes, I will use chicken tenders instead of the breasts, maybe 6-8 of them, depending on how big they are.
  • Sprinkle salt and pepper over the chicken to season it. Bring it to a boil, and then reduce heat to low. Cover with the lid slightly ajar, and cook the chicken for 30-40 minutes until cooked through.
  • While the chicken is cooking, shred the cheese and place in a bowl or plate until ready to use. Line a baking sheet with tinfoil or a silicone baking mat. Preheat oven to 400 degrees.
  • Strain the chicken from the pan and allow to cool on a plate or tray.

Prepare the Filling:

  • Once the chicken is cool enough to work with, remove chicken and skin from the bone and shred it with a fork and knife into small bite size pieces.
  • Place chicken in a medium-sized bowl. Add to this the softened cream cheese, shredded Monterey Jack cheese, chopped jalapenos, chili powder, garlic powder, and cumin. If needed add up to 1/8 cup of chicken broth to this so make a nice soft filling. Season with more salt and pepper as needed.

Assemble the Taquitos:

  • Divide the filling into eighths.
  • Working one at a time, lay out a flat flour tortilla and spread 1/8th of the filling along one edge. Roll up tightly and lay seam side down on the prepare baking sheet. Repeat with the remaining flour tortillas and filling.
  • Pour vegetable oil in a small bowl, and using a pastry brush, cover each tortilla with oil on tops and sides.
  • Bake in a preheated oven for 12-15 minutes until taquitos are light golden brown. Remove from oven and allow to cool for 7-10 minutes before serving. This recipe will make 8 taquitos.
  • Serve with sour cream, your favorite Salsa, and/or Guacamole and corn chips.

Nutrition

Calories: 451kcal | Carbohydrates: 20g | Protein: 22g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 772mg | Potassium: 325mg | Fiber: 3g | Sugar: 2g | Vitamin A: 893IU | Vitamin C: 2mg | Calcium: 223mg | Iron: 2mg
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