Chicken taquitos

Mexican · Taco · 45 min · Serves 4

Crispy, golden taquitos filled with shredded chicken and cheese—the kind of appetizer or casual dinner that disappears fast. Kids love rolling them, and they're perfect for using up leftover rotisserie chicken or a quick weeknight meal.

Ingredients

• 3 cupsshredded cooked chicken
• 12corn tortillas
• 1.5 cupsshredded cheddar or Oaxaca cheese
• 1diced jalapeño
• 2garlic clove minced
• 1/2 cupsour cream
• 2 tbsplime juice
• to tastesalt and pepper
• 2 cupsvegetable oil for frying
• 2 tbspfresh cilantro

Method

1. 1

   Stir together chicken, cheese, jalapeño, garlic, half the sour cream, lime juice, salt, and pepper in a bowl. Taste and adjust seasoning.

2. 2

   Warm tortillas over a flame or in a dry skillet for 15 seconds per side so they're pliable.

   2 min

3. 3

   Place about 3 tablespoons of filling on each tortilla, roll tightly, and place seam-side down on a plate. (You can make these ahead and refrigerate.)

4. 4

   Heat oil in a deep skillet to 350°F (175°C). Working in batches, fry taquitos seam-side down for 1–2 minutes until golden and crispy, turning once.

   3 min per batch

5. 5

   Drain on paper towels. Serve warm with remaining sour cream mixed with lime juice, salsa, and fresh cilantro.