A plate of fried taquitos, drizzled with cream, diced tomatoes, and chopped green onions, served with a bowl of guacamole. A package of Mejicano tortillas is visible in the background.

Main courses

Chicken Taquitos

8 taquitos

15 minutes

This festive chicken taquitos recipe is courtesy of Jade Auclair-Roy. Delightfully crispy and full of flavour, it’s the perfect dish to celebrate Cinco de Mayo. We guarantee you’ll be coming back for more! Olé!

INGREDIENTS

For the filling:

1 cup (250 ml) cooked chicken, shredded
1 jalapeño
¼ cup (60 ml) corn kernels
¼ cup (60 ml) cream cheese
½ cup (120 ml) cheddar cheese
2 tbsp (30 ml) RedHot-style hot sauce
8 regular Mejicano tortillas, 7 or 10 inch

For the sour cream sauce:

½ cup (125 ml) sour cream
¼ cup (60 ml) feta cheese
Juice of ½ a lime

For the guacamole:

2 avocados
3 green onions
½ a French shallot
Juice of ½ a lime
Salt and pepper, to taste

STEPS

Filling: Mix all the filling ingredients (chicken, jalapeño, corn, cheese, and hot sauce) in a bowl.

Sour cream sauce: Mix the sour cream, feta cheese, and lime juice in a bowl. Blend with a food processor for a smooth and liquid consistency.

Guacamole: Mash avocados in a bowl, then add the green onions, shallot, lime juice, and salt and pepper. Mix well.

Assembly:

Place tortillas on a clean surface.
Spoon some of the filling onto each tortilla.
Tightly roll up the tortillas, using a toothpick to close each one securely.
In a cast-iron pan, heat canola oil (about ½ inch deep) to a temperature of 350°F.*
Fry taquitos until they are golden and crispy.
Remove from pan and dry on a paper towel.
Serve on a plate with sour cream sauce and guacamole.

* You can also cook these taquitos in an air fryer.