Soft Chicken Taquitos & Southwestern Dip

V Seward


Not everyone can be a winner on game day, but you will be when you serve these taquitos. The corn tortillas are lightly fried in oil, rolled with chicken and sealed on a griddle and come out soft with a nice crunch with the chicken still moist and delicious. These are awesome because they are not deep fried or baked. Serve with my Southwestern Dip, Chunky guacomole, cheese sauce or your favorite dip. They will win everyone over! Enjoy.

pinch tips: How to Debone a Chicken




45 taquitos


45 Min


10 Min


Pan Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
Easy to prepare and really good, these will be a hit at your next party! Make the dipping sauce a day ahead of time so the flavors can work their magic. These would be great for a girls night, game night, football party... so many possibilities!


4 c
shredded rotisserie chicken
corn tortillas, room temp
1/2 c
canola oil, for frying


2 c
sour cream
1 c
1 Tbsp
1 Tbsp
dried onion flakes
1 Tbsp
dried chives
1 Tbsp
1 tsp
jalapeno salt (or regular salt)
1/2 Tbsp
cayenne pepper
1/2 tsp
smoked paprika
1 tsp
white pepper, optional

Directions Step-By-Step

Mix sour cream and mayonnaise together in a bowl. Mix dry ingredients in a separate bowl. Add dry spices to sour cream and mayonnaise mixture stir to combine, cover & refrigerate for 2 hours to allow flavors to meld. Can be made day before.
Taquito instructions: Heat oil in frying pan. Add one corn tortilla and fry for just a second, then turn and repeat. Place tortilla on a paper towel lined cookie sheet fitting about 6-8 per sheet. Place another paper towel over the tortillas and repeat with the rest until all are cooked. Sprinkle Salt over the tortillas as you go.
Once all the tortillas have been lightly fried and are soft, take shredded chicken and place on center of tortilla in a line. Gently roll tight and place seam side down on another cookie sheet, each one snug to the other to keep shape. Repeat until all the taquitos are rolled.
Heat an electric skillet or griddle between 300-350 degrees and oil surface generously. Place one taquito seam side down, add another right up against it and continue until you have a row across the skillet and taquitos are secure. Continue another row if you have room (I can generally cook about 25-30 at a time) Check the first taquito by rolling or using tongs to make sure seam is secure before turning. Roll taquitos left to right and let them cook 1-2 minutes, then roll again until they are secure and golden.
Serving: This recipe makes 45 nice size taquitos. I will cut them in half as appetizers. Place Dip in the middle of a tray or large plate and surround the taquitos around the dip.

About this Recipe

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy