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Those chicken and cheese taquitos are the ultimate appetizer for your gatherings. Made with corn tortillas and filled with a flavoured chicken chipotle and cheese mixture. Believe me, you won’t stop eating them!
This post is in partnership with Chilli Gourmet. As always, all opinions and content are my own.
I made those chicken and cheese taquitos using my leftovers of my green enchiladas recipe, and because we love to eat mexican food at least two or three times per week.
Taquitos, best way to use leftovers!
Flautas (aka taquitos) are one my favourites mexican antojitos, they’re crunchy and perfect to use your leftovers; because you can fill them with chicken, beef, potatoes, veggies, mushrooms, cheese, ham and anything you have in the fridge.
The toppings can vary as well, for example: Shredded lettuce, pickled onions, pico de gallo, guacamole, pickled cabbage (my favourite!) and even nopales (cactus).
Today I am sharing my chipotle & cheese chicken taquitos. Something I usually make when I have chicken tinga leftovers but since I didn’t have Tinga, I came up with something pretty similar that turned better than expected.
Chilli gourmet tortillas
For my chicken and cheese taquitos I used Chilli Gourmet corn tortillas because they’re perfect to make rolled tacos. Their tortillas remain crispy and crunchy for a longer time than others I tried before.
I love their tortillas because the texture is perfect: Not too thin, not too thick. So you can easily roll them to make these taquitos. Chilli Gourmet tortillas are very soft with a mild corn flavour and a beautiful white color. I highly recommend them because these tortillas have a good flavour, quality is high and the price is one of the best you’ll find here.
Where to buy corn tortillas?
CG is an european retailer so they ship only in Europe. You can contact them through their web contact page or in their Facebook page and they will answer in a matter of minutes. By the way, they ship to all European Union at no extra cost!
How to make chicken tacos dorados
MAKE THE FILLING – In a large bowl add chicken, cheese, cumin, oregano, paprika and cheese. Add chipotle sauce and toss to combine. Add salt and pepper to taste and then set aside.
ROLL UP -In the center of a corn tortilla add two or three tablespoons of the filling. Roll tight and place seam side down on a plate. Repeat with remaining tortillas and filling.
FRY – Heat 1,5cm oil in a frying pan over medium heat. Working in batches fry taquitos both sides until golden and crispy. Set on a paper towel-lined plate to drain oil.
Make it vegan
Craving for this kind of taquitos but want a vegan version? What about filling them with mushrooms instead? Here’s a quick recipe:
Sauté 1/4 cup chopped onions + 1 garlic clove finely minced. Add 2 cups of diced mushrooms, two tablespoons of chipotle sauce and cook until tender when there’s not liquid left.
Turn off heat and add crumbled tofu, season with salt, pepper and pinch of ground cumin. Use the mixture for filling your taquitos!
Drinks to serve with taquitos
Warm up the tortillas. Warming up tortillas prevent them for cracking and or breaking apart.
Make ahead. You can make these chicken and cheese taquitos ahead of time, just secure each taquito with a toothpick, then put them in a bag or container and place them in the fridge for up to 2 days.
Don’t overfill the tortillas. Two tablespoon max is what I recommend for this type of filling.
Chicken and cheese taquitos
- 12 corn tortillas
- 320 gr (2 ¼ cup) cooked and shredded chicken
- 120 gr (1 ¼ cup) mozzarella cheese, / shredded
- 110 gr (1 cup) chipotle sauce
- 1/2 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1 tsp sweet paprika
- 2 tbsp dry onions
- Oil for frying
- In a large bowl add chicken, cheese, cumin, paprika and cheese. Add chipotle sauce and toss to combine. Add salt and pepper to taste and then set aside.
- In the center of a corn tortilla add two or three tablespoons of the filling. Roll tight and place seam side down on a plate. Repeat with remaining tortillas and filling.
- Heat 1,5cm oil in a frying pan over medium heat. Working in batches fry taquitos both sides until golden and crispy. Set on a paper towel-lined plate to drain oil.
- You can serve taquitos when they’re still warm or at room temperature.