Chicken Taquitos
★ Issue CMSC·19–032 · Published 09 Sep 2019
appetizerchickenFree-Range

Chicken Taquitos.

Roll these ahead, fry straight from the freezer when hunger hits

PREP 20 min
COOK 40 min
TOTAL 1:0h h
SERVES —  
HEAT medium
BLEND RATING 4.9 74 reviews · Free Range®
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You'll need
9x13 baking dishDeep skillet or dutch ovenInstant-read thermometerRimmed sheet pan

Roll these ahead, fry straight from the freezer when hunger hits

Ingredients

FOR THE FILLING

  • 3 Chicken breasts
  • 1 Tablespoon olive oil
  • 1 1/2 Tablespoons Casa M Spice Co Uncontrolled Free Range (more if desired)
  • 1/4 Teaspoon salt
  • 1/8 Teaspoon pepper
  • 8 Ounces cream cheese, softened
  • 1/2 Cup canned black beans, drained and rinsed
  • 1/2 Cup canned corn, drained and rinsed
  • 1 Tablespoon cilantro, finely chopped

FOR THE TAQUITOS

  • Olive oil, or olive oil spray
  • Sea salt
  • Corn tortillas

TOP WITH

  • Sour cream
  • Pico de gallo
  • Cojita cheese
  • Chopped cilantro
  • Shredded lettuce
  • Juice of a lime

Method

  1. 01

    Heat oven to 350°F

    10 min

    Get your oven dialed in while you prep the chicken — you want it ready to go the second that seasoned bird hits the sheet.

  2. 02

    Season and coat chicken

    2 min

    Toss your breasts with olive oil, Casa M Uncontrolled Free Range, salt, and pepper until everything's evenly coated. This is where the flavor foundation happens.

  3. 03

    Bake chicken through

    28 min

    Lay them on a sheet and bake until cooked through — you're looking for no pink when you cut into the thickest part. Let them cool slightly so you can handle them.

  4. 04

    Shred and taste

    5 min

    Pull that chicken apart into bite-sized shreds while it's still warm — it'll shred easier and cleaner. Taste it and add more Uncontrolled Free Range if you want a bolder kick.

  5. 05

    Bump oven to 425°F

    10 min

    Crank the heat up while you build your filling — you need that higher temp for a crispy, golden exterior on the taquitos.

  6. 06

    Mix the filling

    3 min

    Combine shredded chicken, cream cheese, beans, corn, and cilantro in a bowl. Hand-mix it to keep some texture and chunkiness — you don't want a smooth paste. Taste and season more if needed.

  7. 07

    Line and prep baking sheet

    1 min

    Lay down parchment paper to prevent sticking and make cleanup easy — this small step saves you heartbreak when taquitos want to stick.

  8. 08

    Warm tortillas

    1 min

    Wrap 8 tortillas in a damp paper towel and microwave for 30 seconds so they're warm and pliable. Cold tortillas crack when you roll them — this step is non-negotiable.

  9. 09

    Roll taquitos

    10 min

    Lay a warm tortilla flat, fill the bottom third with chicken mixture, and roll tight — I mean tight. Lay them seam-side down on your sheet without crowding; they need room to get crispy.

  10. 10

    Oil and season

    1 min

    Lightly brush or spray each taquito with olive oil and sprinkle with sea salt. The oil is what gives you that golden, crispy exterior you're after.

  11. 11

    Bake until crispy

    13 min

    Slide them into your hot 425°F oven and bake 12–15 minutes until they're golden brown and the edges are starting to crisp up. Keep an eye on them the last few minutes so they don't burn.

  12. 12

    Plate and top

    3 min

    Bed them on fresh lettuce and top with sour cream, pico de gallo, cotija cheese, cilantro, and a squeeze of lime. The fresh toppings cut the richness and add brightness.

From Mike's Notebook

01

Shred the chicken while it's still warm—it pulls apart easier and absorbs the spice better.

02

Mix the filling when it's cool enough to handle; warm cream cheese makes it too loose to roll tight.

03

Freeze the rolled taquitos seam-side down on a sheet before bagging—they won't unravel when you fry them.

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