Taquitos Pollo Recipe

Prepare chicken

If you don't have pre-cooked shredded chicken, poach 2 boneless skinless chicken breasts in simmering water or low-sodium broth for 15–20 minutes until cooked through. Let cool slightly and shred with two forks. Measure 2 cups shredded chicken.

Heat a large skillet over medium heat and add 1 tablespoon of oil (from the oil listed in Assembly) or a light spray. Add the chopped onion and cook 3–4 minutes until softened and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the diced tomatoes with chiles (or salsa), ground cumin, chili powder, salt, and black pepper. Cook 2–3 minutes to warm and blend flavors.

Add shredded chicken to the skillet, toss to combine and heat through for 2–3 minutes. Remove from heat, stir in lime juice and chopped cilantro (if using). Taste and adjust seasoning. Let the filling cool slightly so it’s easy to roll.

Warm the corn tortillas to make them pliable: wrap them in a clean kitchen towel and microwave for 30–45 seconds, or heat briefly on a dry skillet, 10–15 seconds per side.

Place about 2–3 tablespoons of the chicken filling along the bottom third of each tortilla (for 10 tortillas this makes 10 taquitos; you can roll slightly tighter to yield 5 larger taquitos if preferred). Roll each tortilla tightly around the filling and place seam-side down on a tray. If you want exactly five larger taquitos, divide filling into five equal portions (~6.5 tablespoons each) and use two tortillas per taquito stacked, or use larger flour tortillas (not listed).

To fry: pour vegetable oil into a large skillet to a depth of about 1/4–1/3 inch and heat over medium-high until shimmering (about 350°F / 175°C). Fry taquitos seam-side down first for 1.5–2 minutes per side, turning to get even golden brown and crisp (total 4–5 minutes). Work in batches so oil temperature stays consistent. Drain on paper towels and lightly sprinkle with 1/4 tsp salt.

To bake (lighter): preheat oven to 425°F (220°C). Place rolled taquitos seam-side down on a baking sheet lined with parchment, brush or spray lightly with oil, and bake 12–15 minutes until crisp and golden, turning once halfway through.

In a small saucepan over medium heat, melt butter. Whisk in flour and cook 30–45 seconds to form a blond roux, whisking constantly so it doesn't brown.

Slowly whisk in the milk until smooth. Continue cooking and whisking until the mixture begins to thicken and simmer, about 3–5 minutes.

Reduce heat to low and whisk in cream cheese until melted and smooth. Add shredded white American or Monterey Jack cheese a handful at a time, whisking until melted and smooth between additions.

Stir in chopped pickled jalapeños (if using), 1/4 tsp ground cumin and 1/4 tsp salt. Taste and adjust seasoning. If sauce is too thick, thin with 1–2 tablespoons of milk. Keep warm over very low heat, stirring occasionally.

Arrange five taquitos on a serving plate. Spoon warm queso over or serve queso in a small bowl alongside for dipping.

Garnish with dollops of sour cream, a sprinkle of chopped cilantro, and lime wedges. Serve with salsa or pico de gallo if desired.

Enjoy immediately while taquitos are hot and crispy.