These mini chicken taquitos are guaranteed to be a crowd favorite! Serve it with Mexican horchata (or vegan horchata for a dairy-free alternative) for a creamy, refreshing drink I love making mini starter recipes for holiday entertaining. It’s always a great idea to have finger foods that your guests can enjoy easily, without making a mess. Like these easy sausage rolls, stuffed chicken wings, chicken bouchees (chicken puffs), cheddar cheese cookies (savory cookies), fried cheese balls, fish empanadas (fish patties) etc. that routinely feature in my holiday spreads! Taking some of my favorite comfort foods, and making them mini-sized is a sure fire way to make your party spread popular with your guests! That’s why I love making these Mini Chicken Taquitos! I haven’t met anyone who didn’t love a crispy, scrumptious taquito, and these are mini versions of all the goodness of a taquito, perfect for holiday entertaining. Mini tortillas (mini street taco tortillas or the small tortillas), stuffed with a creamy, tangy chicken and cheese filling and then fried to perfection. What’s not to love?
How to make Mini Chicken Taquitos
I made these chicken taquitos with chicken tenderloins because the meat shreds beautifully and isn’t as dry as shredded chicken breast. But you’re welcome to use chicken breast or thighs if that’s what you have on hand. With chicken breast and thighs, you may have to cook the meat a bit longer to be able to shred the meat. The chicken is cooked in lemon and lime juice with plenty of flavor and butter, and then the shredded chicken is mixed with Cacique Crema Mexicana Agria, Manchego cheese and jalapeno, and then wrapped in mini street taco tortillas and fried. The result is an incredibly creamy, cheesy, juicy, tangy chicken filling, encased in a beautifully crispy tortilla! Then a little sprinkling of cotija cheese will take these mini chicken taquitos to another level – the creamy, salty cheese crumbles perfectly complement the crispy, savory filling. When you’re making these mini chicken taquitos, try not to be too generous with the filling. You need to be able to tightly roll up the tortillas, and with these mini street taco tortillas (4 inch), you have to be careful not to overfill them. Secure the rolled up tortillas with toothpicks, to make sure they don’t unroll while being fried. I used two toothpicks and skewered the taquitos, with the toothpicks crossing each other as you can see in the pictures. The toothpicks can be removed easily after the mini chicken taquitos have been fried. To keep the chicken taquitos warm and crispy until you’re ready to serve, place the taquitos (in a single layer if possible) on a wire rack which in turn is placed on a baking sheet, and keep in a warm oven. If they do lose their crispiness, simply heat them up again in the oven at 350 – 400°F for a few minutes to make them nice and crispy again. These mini chicken taquitos are seriously addictive! 🙂 I love making regular chicken taquitos for us to snack on at home, but this mini version is a great holiday appetizer that’s also super easy to make! If you liked this mini chicken taquitos recipe, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, INSTAGRAM, PINTEREST, YOU TUBE and GOOGLE-PLUS too. Check out these spooky Halloween chorizo pies made with Cacique as well!
