There’s truly not much that’s more crowd pleasing than taquitos in this house! These fly off the plate in a flash and are great for a hungry house! They couldn’t be easier to pull together, especially with a rotisserie chicken to speed up prep! Short on time? Skip our cilantro jalapeño crema and grab a store bought one.
Chicken Ranch Taquitos with Cilantro Jalapeño Crema
- 5 cups shredded chicken I like to use a rotisserie chicken
- 8 oz block cream cheese softened
- 1 packet hidden valley ranch seasoning
- 4 scallions chopped
- 2 cups shredded mozzarella cheese
- 20-24 tortillas corn or flour, no larger than 6” in diameter
- Vegetable or canola oil
- Shredded lettuce
- Diced tomatoes
- Green onions chopped
- Cilantro jalapeño Crema see below
Cilantro Jalapeño Crema:
- 1 bunch fresh cilantro stems removed
- 1/2 jalapeno remove seeds if you want it less hot
- 2/3 cup sour cream
- 2/3 cup avocado mayonnaise
- Juice of 1 lime
- Pinch of salt
- If using cilantro jalapeño crema, prepare it first. This can also easily be substituted with a store bought option. In a food processor, combine all ingredients for cilantro jalapeño crema and process until smooth. Set aside.
- In a large bowl, combine shredded chicken, softened cream cheese, ranch seasoning and scallions. Mix until well incorporated.
- Heat roughly 1/2” oil over medium low heat in a large fry pan.
- While oil is heating, prepare the taquitos. Microwave tortillas for 20-30 seconds to warm so they become more pliable. Work in small batches, warming 4-8 tortillas at a time. The warmer they are, the less likely the are to break.
- Spread first batch of tortillas out on a workspace. Work on the bottom 1/3 of the tortilla. Spread 2 Tbsp mixture. Top with sprinkle of 1-2 Tbsp shredded cheese. Gently roll up, using a toothpick to close, if necessary.
- Place seam side down in oil to fry. Cook until golden brown, roughly 4-5 minutes. Rotate with tongs. Cook with top side down until golden brown, roughly 4-5 minutes. Repeat until all are cooked. It may be best to work in batches. I heat my tortillas right before rolling and place in oil in batches of 4 or 8, depending on my pan size. If your oil becomes too shallow, gently add a bit more to keep cooking.
- Place cooked taquitos on a plate lined with paper towels. This will help absorb any excess oil.
- When ready to serve, plate taquitos. Top with shredded lettuce, tomatoes, scallions and fresh cilantro. Dress with either salsa or cilantro jalapeño crema. Serve with rice or beans!