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.
(Post modified on 2/2/23.)
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 few years, the music schedule has been severely lacking, and we find ourselves craving some of that “junk food from the road!”
This recipe is one that I created as a way to satisfy that craving. It’s quick and easy to make, and I’m sure it’s more healthy.
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Ingredients for Spicy Chicken and Cheese Taquitos
(See the full recipe at the bottom of this post.)
- large bone-in chicken breasts (two of them)
- salt and pepper
- cream cheese, softened
- Pepper Jack cheese
- chopped jalapenos
- dried minced onion
- chili powder
- garlic powder
- ground 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
Gather your ingredients so that you have everything close at hand on the counter or table.
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 25-30 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, parchment paper, or a silicone baking mat. Preheat oven to 400 degrees, using convection, if possible.
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.
In a medium bowl, combine the softened cream cheese, shredded Pepper Jack cheese, chopped jalapenos, chili powder, garlic powder, and ground cumin.
Sometimes if I don’t have any jalapenos, I’ll use green chiles but they do not deliver as much heat to the rolls.
Add to this the shredded chicken and mix well to combine. Season with more kosher salt and freshly ground black pepper as needed.
Assemble the Taquitos
Working one at a time, lay out a flat flour tortilla and spread two tablespoons of the filling along one edge. Roll up tightly and lay seam side down on the prepared 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 convection 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 8-10 taquitos.
Serve Spicy Chicken and Cheese Taquitos with sour cream, your favorite Salsa, Guacamole, or Queso Dip.
See more Mexican Dishes Here. Browse Chicken Recipes Here.
Spicy Chicken and Cheese Taquitos
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 Pepper Jack cheese shredded
- 2 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
- 10 medium corn or flour tortillas 6" tortillas are a nice size
- 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 25-30 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 with convection, if possible.
- 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:
- Working one at a time, lay out a flat flour tortilla and spread 2 large tablespoons 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 convection 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 10 taquitos.
- Serve with sour cream, your favorite Salsa, Guacamole, Cheese Dip and corn chips.
Nutrition