Crunch junkies will love how crispy, cheesy, spicy and delicious these taquitos roll.
12 yellow corn tortillas
2 cups roasted chicken, shredded
1 cup grated Monterey Jack cheese
¾ cup sour cream
½ cup chipotle chilies in adobo sauce, roughly chopped
¼ cup cilantro leaves, chopped
2 tsp freshly squeezed lime juice
1 tsp garlic powder
Kosher salt and freshly ground black pepper
Freshly prepared guacamole or salsa, for dipping
Let's get Cooking...
Line a baking sheet with paper towels.
Heat 2 tablespoons canola oil in a cast-iron skillet over medium-high heat. When oil is hot, flash fry 1 tortilla at a time, about 30 seconds on each side. Transfer tortillas to baking sheet. Repeat with remaining tortillas.
In a large bowl, mix together the chicken, cheese, sour cream, chipotle peppers and sauce, cilantro, lime juice and garlic powder. Taste and adjust seasoning with salt and pepper.
Spoon 3 tablespoons of filling across the bottom of a tortilla, roll tightly and seal, using a toothpick. Assemble remaining tortillas and set on baking sheet.
Heat ¼ cup oil in a skillet over medium-high heat. Pan fry the taquitos, about 4 at a time, until all sides are golden brown and crisp, about 2 minutes on each side. Transfer to prepared baking sheet. Continue cooking all taquitos, adding about ¼ cup fresh oil between batches. Serve immediately with fresh guacamole or salsa.