Chicken, Peppers and cream cheese taquitos
- 3 cups shredded chicken (1.5 pounds)
- 8 ounces cream cheese
- 2 tablespoons hot sauce
- 1 cup shredded cheddar cheese
- 2 4.5 ounce cans green chiles
- 16 6-inch flour tortillas
- 1 cup vegetable oil, for frying
- salsa, for serving
If chicken isn’t already cooked, poach is in simmering water for about 15 minutes until chicken is cooked through. I like to use a mix of white and dark meat for my taquitos.
Once chicken is cooked, cool it, and then shred it with two forks or roughly chop it.
Stir chicken together with cheeses, hot sauce, and chiles.
Working with one flour tortilla at a time, add a few tablespoons of chicken mixture to the center of the tortilla. Roll the tortilla up tightly.
Add oil to a large skillet over medium heat. Once the oil is hot, add about four taquitos into the pan with the seam side down to the taquitos seal nicely.
Cook taquitos for about 2-3 minutes per side (just flip once).
Once cooked, transfer taquitos to a warm 250 degree F. oven while you work on the other taquitos.
When all the taquitos are cooked, serve with salsa!