Cream Cheese Chicken Taquitos

5 from 1 vote

Try these Creamy Chicken Taquitos with shredded salsa verde chicken and cream cheese in crisp tortilla roll-ups! Tasty and crunchy, they're sure to be a party hit!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Main Entree, Snack

Cuisine: Mexican

Servings: Servings

Calories: 447kcal

Author: Lalaine Manalo

Ingredients

2 pounds boneless, skinless chicken breast
1 onion, peeled and quartered
2 cloves garlic, peeled and crushed
1 tablespoon salt
1/2 teaspoon peppercorns
8 ounces cream cheese, softened
1 cup salsa verde
1 1/2 cups shredded cheddar
18 (6-inch diameter) corn tortillas
canola oil

Instructions

In a small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add quartered onion, garlic cloves, bay leaf, salt, peppercorns, and enough water to cover.
Over medium heat, bring to a boil, skimming scum that floats on top. Once the water has come to a boil, lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
Using a slotted spoon, remove chicken from the pot and reserve the broth for soups. Allow the chicken to cool to touch and then coarsely shred.
In a large bowl, beat the cream cheese until fluffy.
Add the shredded chicken, salsa verde, and shredded cheese. Stir until well-distributed.
In a skillet over medium heat, add corn tortilla and heat for about 20 to 30 seconds, turning as needed, until soft and pliable. Or cover the tortillas with a damp cloth and warm in the microwave for about 30 seconds or until pliable.
Place tortilla on a flat surface and spoon about 1 to 1 1/2 tablespoons of chicken mixture on one end of the tortilla.
Starting from the end with filling, roll the corn tortilla around the filling into a tight log. Secure seam with toothpicks. Repeat with remaining corn tortillas and chicken mixture.
In a wide heavy-bottomed skillet over medium heat, heat about 2-inches deep of oil to 350 F.
Add the prepared taquitos in batches with seam side down and in a single layer. Fry, turning as needed, until golden and crispy.
Remove from pan and drain on wire rack. Serve immediately.

Notes

Nutritional info calculated at 2 taquitos per serving.

Nutrition