Chicken Taquitos with Queso

10 minutes Prep Time
20 minutes Cook Time
12 Servings

You’ll want to hit the save button on this recipe! This is one of those crazy delicious recipes you’ll make on repeat. I used Red Gold Mild Diced Tomatoes + Green Chilies for the taquitos filling. The tomatoes add freshness and the chilies add a little heat with a wonderful depth of flavor.   @thesaltycooker   @thefeedfeed

Ingredients

  • 2 cups cooked chicken, shredded

  • 1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz, lightly drained

  • 1 cup cheddar cheese, shredded
  • 8 oz cream cheese, room temperature
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 tortillas, flour or corn
  • 1/2 cup vegetable oil
  • refried beans, for serving
  • queso dip, for serving
  • cilantro, for garnish

Instructions

Step one

In a large bowl, mix the shredded chicken, drained Red Gold Diced Tomatoes + Green Chilies, cheddar cheese, cream cheese, garlic powder, onion powder, salt and black pepper until well combined.

Step two

Spoon about 1/4 cup of the mixture onto each tortilla, then tightly roll up.

Step three

Heat the vegetable oil in a large skillet over med/low heat.  Once hot, add the taquitos seam side down and cook for about 2-3 minutes per side, until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to absorb excess oil. Garnish with cilantro, serve warm.

Step four

For an extra indulgent presentation, spread refried beans on the bottom of a bowl, pour warm queso over the beans, and nestle the taquitos on top. Garnish with diced tomatoes and fresh cilantro.

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