HOMEMADE CHICKEN TAQUITOS

Ingredients

6 ounces softened cream cheese
¼ cup sour cream
1 4.5-ounce can green chiles, well drained
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 cup finely grated cheddar cheese
1 cup finely grated pepper jack cheese
2 cups finely diced cooked chicken
Kosher salt and freshly ground black pepper
8 8-inch flour or corn tortillas (see notes)
Vegetable oil for frying

Instructions

Mix in a large bowl Together cream cheese, sour cream, green chilies, ground cumin, chili powder, garlic powder, onion powder, shredded cheddar cheese, shredded pepper jack cheese and chicken. To dice. Season with kosher salt and freshly ground black pepper.
Spread the mixture in a line along the top third of a tortilla. Roll up the tortilla tightly and secure with a toothpick.Heat 1 to 1 1/2 inches of oil in a cast iron skillet or heavy pot, such as a stockpot. Using tongs, carefully add a few cubes and fry until golden brown, about 3 minutes on each side. Process in batches and place on a paper towel-lined plate or platter while frying. Carefully remove the sticks.

Notes

This is a quick and easy recipe that uses rotisserie chicken, but any cooked, diced chicken will work in this recipe, including fried, oven-roasted, poached, grilled, and fried chicken.The cream cheese mixture can be made up to 24 hours in advance.
Both corn tortillas and flour tortillas work very well, but the corn tortillas need to be heated and softened so that they are flexible enough to roll. Heat in a non-stick pan for 15 seconds on each side or microwave 4 tortillas at a time, covered with damp paper towels, for 20-30 seconds.
For flavor, add some fresh lime juice and chopped chipotle chiles to the adobo sauce.
Heavier pots and pans are easier to fry because they maintain a constant temperature better.Secure the rolled tortillas with a toothpick. Remember to remove the sticks after frying.
These taquitos are best enjoyed immediately after frying.
raw taquitos ready to freeze for up to 2 months in a sturdy freezer bag. Deep fry, bake or air fry frozen.Further information on cooking options can be found below.

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