Ingredients:

  • 2 cups finely shredded cooked chicken breast or thigh
  • 2 ounces softened full-fat cream cheese
  • 2 Tablespoons sour cream or Mexican crema
  • 1 Tablespoon taco seasoning blend
  • 1/2 cup shredded Monterey Jack or Cheddar cheese
  • 1 Tablespoon freshly chopped cilantro
  • Salt and pepper to taste
  • 12-14 standard corn tortillas (6-inch diameter)
  • 2 Tablespoons neutral oil (vegetable or canola)

Instructions:

  1. Prepare the Chicken Filling: In a medium bowl, combine the shredded chicken, softened cream cheese, sour cream, taco seasoning, shredded cheese, and cilantro. Mix thoroughly until everything is well incorporated and creamy. Taste and adjust seasoning.
  2. Warm the Tortillas (Crucial Step): Heat a dry skillet over medium heat. Warm tortillas individually for 20–30 seconds per side until pliable and steaming slightly. Do not let them dry out or crisp.
  3. Assemble the Taquitos: Lay a warm tortilla flat. Spoon about 2 tablespoons of filling in a line down the centre.
  4. Roll Tightly: Fold one edge over the filling, then tightly roll the tortilla up like a cigarette paper. Secure the seam if necessary.
  5. Prepare for Baking: Place taquitos seam-side down on a baking sheet lined with parchment paper. Lightly brush or spray the tops generously with oil.
  6. Bake until Crispy: Bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until deep golden brown and crisp. (For frying, heat 1 inch of oil to 350°F (175°C) and fry for 2-3 minutes per side until golden.)
  7. Drain and Serve: Remove cooked taquitos and place immediately on a wire rack set over paper towels to drain excess oil. Remove any toothpicks before serving.