Description
Golden, soft chicken taquitos served with a creamy, smoky Southwestern dip packed with spice and flavor — a perfect combo for parties, snacks, or weeknight dinners.
Ingredients
Scale
- 4 cups shredded rotisserie chicken
- 45 corn tortillas
- 1/2 cup canola oil
- Salt to taste
- 2 cups sour cream
- 1 cup mayonnaise
- 1 tablespoon dried parsley
- 1 tablespoon dried onion flakes
- 1 tablespoon dried chives
- 1 tablespoon cumin
- 1 teaspoon jalapeño salt (or regular salt)
- 1/2 tablespoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon white pepper (optional)
Instructions
- In a bowl, combine sour cream, mayonnaise, parsley, onion flakes, chives, cumin, jalapeño salt, cayenne, smoked paprika, and white pepper. Mix well and chill for 30 minutes to allow flavors to blend.
- Warm the corn tortillas on a skillet or in the microwave to make them soft and pliable.
- Place shredded chicken in each tortilla, season lightly with salt, and roll tightly into taquitos.
- Heat canola oil in a large skillet over medium heat. Fry taquitos in batches until golden brown, about 1–2 minutes per side. Drain on paper towels and sprinkle with salt.
- Serve warm with the chilled Southwestern dip for dunking or drizzling.
Notes
- Warm tortillas before rolling to prevent cracking.
- For a lighter option, brush with oil and bake at 400°F (200°C) for 15–20 minutes.
- Let the dip rest before serving to deepen the flavor.
Nutrition
- Serving Size: 2 taquitos with dip
- Calories: 250
- Sugar: 1g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg