Ingredients:

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 Tbsp olive or vegetable oil
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth (low sodium preferred)
  • 2 oz full-fat cream cheese, softened
  • 1 Tbsp taco seasoning blend (or 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp oregano, pinch of cayenne)
  • 1/2 tsp kosher salt (or to taste)
  • 2 Tbsp chopped fresh cilantro (Optional)
  • 12-14 6-inch Corn Tortillas
  • 2-3 cups neutral oil (canola or vegetable) for frying, OR cooking spray if baking
  • 1 large egg white, lightly whisked (optional binder)

Instructions:

  1. Cook the chicken (poach, boil, or bake) until fully cooked (internal temp 165°F/74°C). Shred the chicken finely using two forks or a stand mixer.
  2. In a skillet, heat 1 Tbsp of oil. Sauté the diced onion until translucent, then add minced garlic and cook for 1 minute until fragrant.
  3. Add the shredded chicken, taco seasoning, and chicken broth to the skillet. Simmer until most of the liquid has evaporated. Remove from heat.
  4. Stir in the softened cream cheese until fully melted and the mixture is creamy. Season aggressively with salt and pepper. Stir in fresh cilantro, if using. Let the filling cool slightly.
  5. Warm the corn tortillas briefly—either stacked in the microwave wrapped in a damp paper towel for 30-45 seconds, or lightly warmed in a dry pan. They must be pliable to avoid cracking.
  6. Place about 2 Tbsp of filling near one edge of a warm tortilla. Lightly brush the far outer edge of the tortilla with the whisked egg white (if using). Roll the tortilla tightly around the filling to form a neat cylinder. Secure with a toothpick if necessary (remove before serving).
  7. Frying Method: Heat 1-2 inches of neutral oil in a deep skillet to 350°F (175°C). Fry taquitos in batches, seam-side down first, turning gently until golden brown and crispy (about 2–3 minutes per side).
  8. Baking Method: Arrange rolled taquitos on a parchment-lined baking sheet. Spray liberally with cooking spray. Bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crisp.
  9. Transfer fried taquitos to a wire rack set over paper towels to drain excess oil immediately. Serve hot with your favorite dips.