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Crispy Creamy Chicken and Corn Taquitos

Golden, pan-seared tortillas filled with a creamy mixture of chicken, corn, and melted cheese. Topped with crema and cotija for the perfect appetizer or dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 cups cooked chicken shredded
  • 1 cup corn kernels canned, fresh, or frozen
  • 4 oz cream cheese softened
  • 1 cup Monterey Jack cheese shredded
  • 0.25 cup salsa verde
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 0.5 tsp garlic powder
Wrappers & Frying
  • 12 flour tortillas 6-inch size (or corn)
  • 3 tbsp vegetable oil for frying
Garnish
  • 0.25 cup Mexican crema or sour cream
  • 0.25 cup Cotija cheese crumbled
  • 2 tbsp cilantro chopped
  • 2 limes cut into wedges

Equipment

  • Large Skillet or Cast Iron Pan
  • Mixing bowls
  • Tongs
  • Cutting Board

Method
 

  1. In a large bowl, mix softened cream cheese, salsa verde, cumin, chili powder, and garlic powder until smooth.
  2. Fold in shredded chicken, corn, and Monterey Jack cheese until well combined.
  3. Warm tortillas in the microwave (wrapped in a damp paper towel) for 30 seconds to prevent cracking.
  4. Spoon 2-3 tablespoons of filling onto the lower third of each tortilla and roll tightly.
  5. Heat oil in a large skillet over medium-high heat.
  6. Place taquitos in the pan seam-side down. Cook for 2-3 minutes per side until golden and blistered.
  7. Remove from pan and let drain on a wire rack for 2 minutes.
  8. Serve stacked, drizzled with crema, and topped with Cotija cheese and cilantro.

Notes

To bake instead of fry: Brush with oil and bake at 400°F (200°C) for 15-20 minutes.