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Creamy Jalapeño Chicken Taquitos

by Claire Nolan


for 6 servings

Taquito Filling

  • 6 cups
    chicken, shredded (750 g)
  • ¼ cup
    jalapeño, diced (25 g)
  • 1 teaspoon
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
  • 1 ½ cups
    crema table cream (375 g)
  • 24 corn tortillas
  • oil, for frying


  • ½ cup
    crema table cream (115 g)
  • fresh cilantro
  • ½ cup
    cotija cheese (60 g)
  • avocado
    Calories 656
    Fat 26g
    Carbs 45g
    Fiber 6g
    Sugar 2g
    Protein 59g

Estimated values based on one serving size.



  1. In a sauce pan, over medium-high heat, combine all taquito filling ingredients. Mix well and cook for 5 minutes, stirring occasionally.
  2. Wrap tortillas in a damp towel and microwave for 15-20 seconds.
  3. Place about 2 tablespoons of filling across the tortilla about ⅓ of the way up from the bottom of the tortilla, and roll the tortilla around the filling.
  4. Heat about ¼ inch (½ cm) of oil over medium-high heat. Carefully, place 3-4 taquitos in the oil, and cook for 3 minutes on each side. (Frying them seam side down first helps them stay closed during frying!)
  5. Remove from the pan and drain excess oil on the taquito on a paper towel.
  6. Place cooked taquitos on a bed of lettuce and garnish with crema, cilantro, cotija, and avocado.
  7. Enjoy!