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Creamy Chicken & Corn Taquitos Recipe

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3.9 from 5 reviews

These Creamy Chicken & Corn Taquitos are a deliciously crispy, golden fried Mexican appetizer featuring tender shredded chicken mixed with sweet corn, creamy garlic herb cheese, and tangy homemade tomatillo salsa. Perfectly seasoned and fried until crunchy, they make a flavorful snack or party dish served with buttermilk ranch and salsa verde for dipping.

Ingredients

Chicken & Filling

  • 2 large boneless skinless Chicken Breasts
  • 2 tsp Salt
  • 2 tsp Black Pepper
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Paprika
  • 3 tbsp Olive Oil, divided
  • 1 cup Corn Kernels
  • 1 package Alouette Garlic & Herb Soft Spreadable Cheese

Salsa Verde

  • 4 Tomatillos, peeled, washed, and quartered
  • ½ White Onion, roughly chopped
  • 2 Jalapenos, stems removed and quartered
  • 1 bunch Fresh Cilantro
  • Juice of 1 Lime
  • Salt and black pepper, to taste
  • ¼ cup Water (for steaming)

For Frying and Serving

  • 16 Corn Tortillas or mix of corn & flour tortillas
  • Olive Oil for frying
  • Buttermilk Ranch dressing for dipping

Instructions

  1. Season the Chicken: Sprinkle salt, black pepper, garlic powder, onion powder, and paprika evenly on both sides of the chicken breasts to prepare them for cooking.
  2. Sear and Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until glistening. Add the seasoned chicken and sear for about 6-7 minutes on each side. If the chicken is thick, add up to ¼ cup water, cover with a lid, and steam until fully cooked through.
  3. Shred the Chicken: Remove the cooked chicken from the skillet and use a stand mixer with a whisk attachment to beat until shredded, or shred manually using two forks. Set aside the shredded chicken.
  4. Prepare Tomatillo Salsa: In the same skillet, warm the remaining 1 tablespoon olive oil for 1 minute. Add chopped tomatillos, onion, and jalapenos, cooking until slightly charred about 4-5 minutes. Add ¼ cup water and cover the skillet to steam until the water evaporates.
  5. Blend the Salsa: Transfer the cooked vegetables to a food processor, add lime juice and fresh cilantro, then blend until smooth. Season with salt and black pepper to taste.
  6. Combine Filling Ingredients: In the bowl with shredded chicken, mix in the corn kernels, soft spreadable cheese, and ¼ cup of the prepared tomatillo salsa until the mixture is creamy and well combined.
  7. Assemble the Taquitos: Place a few spoonfuls of the creamy chicken mixture onto each tortilla and roll tightly to create the taquitos.
  8. Fry the Taquitos: Pour 1-2 inches of olive oil in a frying pan and heat until glistening and hot. Working in batches, carefully place 4-6 taquitos seam side down into the oil. Fry for 1-3 minutes until deeply golden, then flip and cook an additional 1-2 minutes on the other side.
  9. Drain and Serve: Remove the fried taquitos and place them on a paper towel-lined plate to drain excess oil. Serve warm with buttermilk ranch and extra salsa verde for dipping.

Notes

  • Use fresh tomatillos for the most authentic and tangy salsa verde flavor.
  • Adjust the number of jalapenos based on your preferred spice level or remove seeds to reduce heat.
  • If you don’t have a stand mixer, shredding chicken with forks works just as well.
  • Work in small batches when frying to avoid overcrowding the pan, ensuring crispy taquitos.
  • Tortillas can be warmed slightly before rolling to prevent cracking when frying.
  • For a healthier option, use an air fryer to cook the taquitos instead of frying in oil.

Find it online: https://recipesbyliza.com/creamy-chicken-and-corn-taquitos-recipe/