Chipotle Chicken Taquitos

Crunch junkies will love how crispy, cheesy, spicy and delicious these taquitos roll.


  • Canola oil
  • 12 yellow corn tortillas
  • 2 cups roasted chicken, shredded
  • 1 cup grated Monterey Jack cheese
  • 3/4 cup sour cream
  • 1/2 cup chipotle chilis in adobo sauce, roughly chopped
  • 1/4 cup cilantro leaves, chopped
  • 2 teaspoons freshly squeezed lime juice
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • Toothpicks
  • Freshly prepared guacamole or salsa, for dipping


  1. Line a baking sheet with paper towels.
  2. Heat 2 tablespoons canola oil in a cast-iron skillet over medium-high heat. When oil is hot, flash fry 1 tortilla at a time, about 30 seconds on each side. Transfer tortillas to baking sheet. Repeat with remaining tortillas.
  3. In a large bowl, mix together the chicken, cheese, sour cream, chipotle peppers and sauce, cilantro, lime juice and garlic powder. Taste and adjust seasoning with salt and pepper.
  4. Spoon 3 tablespoons of filling across the bottom of a tortilla, roll tightly and seal, using a toothpick. Assemble remaining tortillas and set on baking sheet.
  5. Heat 1/4 cup oil in a skillet over medium-high heat. Pan fry the taquitos, about 4 at a time, until all sides are golden brown and crisp, about 2 minutes on each side. Transfer to prepared baking sheet. Continue cooking all taquitos, adding about 1/4 cup fresh oil between batches.
  6. Serve immediately with fresh guacamole or salsa.