Ingredients
The following ingredients have 24 Servings
- 8 ounces cream cheese
- Chicken pulled from 1 rotisserie chicken (about 3 cups)
- 1-1/2 tablespoons fresh lime juice
- 8 ounces chopped green chiles, drained
- 3/4 cup fresh corn kernels or frozen corn (thawed)
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons hot sauce (I used La Victoria Salsa Brava)
- 1 tablespoon Mexican seasoning
- canola oil, for frying
- 25 (5-1/2\") corn tortillas
- 1 cup sour cream
- 3 tablespoons coriander chutney
- Alternative Dipping Sauces: sour cream, salsa, hot sauce and/or guacamole
Instruction
- Make Taquitos: In large bowl, microwave cream cheese 30 - 45 seconds or until very soft. Stir in chicken, lime juice, chiles, corn, cilantro, hot sauce and Mexican seasoning. Makes about 1 quart filling.
- Heat about 1/2" oil in frying pan over medium-high heat.. One at a time, fry each tortilla for 3 seconds per side or until softened. You don't want the tortillas to get crispy at all here, so make sure you cook them quickly, only until they are just softened.
- On one half of each tortilla, spread about 2-1/2 tablespoons chicken filling, and roll up taquito. In batches, re-fry taquitos for 1-1/2 to 2 minutes or until browned and crisp on all sides. Drain on paper towels.
- Make Coriander-Sour Cream Dipping Sauce: In small bowl, stir together sour cream and coriander chutney. Serve taquitos with dipping sauce(s).
