Author Notes
These are a perfect party snack, and they are much easier to make then you would think. I used a store-bought rotisserie chicken, so there was no cooking at all involved to make the filling. My unique little twist on these was making a coriander chutney sour cream. Coriander chutney is found in the Indian section of the ethnic foods aisle of my grocery store. It tastes like cumin and cilantro, and is a little bit spicy on it's own, but it mellows when you mix it into something else (like sour cream!) —foxeslovelemons
Ingredients
- Chicken & Green Chile Taquitos
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8 ounces
cream cheese
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Chicken pulled from 1 rotisserie chicken (about 3 cups)
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1-1/2
tablespoons fresh lime juice
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8 ounces
chopped green chiles, drained
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3/4 cup
fresh corn kernels or frozen corn (thawed)
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2 tablespoons
chopped fresh cilantro leaves
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2 tablespoons
hot sauce (I used La Victoria Salsa Brava)
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1 tablespoon
Mexican seasoning
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canola oil, for frying
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25
(5-1/2") corn tortillas
- Coriander-Sour Cream Dipping Sauce
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1 cup
sour cream
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3 tablespoons
coriander chutney
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Alternative Dipping Sauces: sour cream, salsa, hot sauce and/or guacamole
Directions
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Make Taquitos: In large bowl, microwave cream cheese 30 - 45 seconds or until very soft. Stir in chicken, lime juice, chiles, corn, cilantro, hot sauce and Mexican seasoning. Makes about 1 quart filling.
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Heat about 1/2" oil in frying pan over medium-high heat.. One at a time, fry each tortilla for 3 seconds per side or until softened. You don't want the tortillas to get crispy at all here, so make sure you cook them quickly, only until they are just softened.
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On one half of each tortilla, spread about 2-1/2 tablespoons chicken filling, and roll up taquito. In batches, re-fry taquitos for 1-1/2 to 2 minutes or until browned and crisp on all sides. Drain on paper towels.
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Make Coriander-Sour Cream Dipping Sauce: In small bowl, stir together sour cream and coriander chutney. Serve taquitos with dipping sauce(s).
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