Creamy Chicken & Corn Taquitos
These Creamy Chicken & Corn Taquitos are perfectly crispy on the outside, rich and cheesy on the inside, and made even better with a bright homemade tomatillo sauce. Packed with bold Mexican-inspired flavors, this easy taquito recipe is ideal for weeknight dinners, party appetizers, or air-fryer meals that don’t sacrifice flavor.
Ingredients you’ll need:
- Alouette Garlic & Herb Soft Spreadable Cheese
- Corn Tortillas, or corn & flour mix tortillas
- Chicken Breasts, bonless and skinless
- Spices: Salt, Black Pepper, Garlic Powder, Onion Powder, & Paprika
- Olive Oil
- Corn Kernels
- Tomatillos
- White Onion
- Jalapenos
- Fresh Cilantro
- Lime
- Olive Oil
- Buttermilk Ranch
How to Air Fry Homemade Taquitos:
- Drizzle generously with olive oil.
- Preheat air fryer to 375F.
- Use the crisper rack (if available) and cook for 5-6 minutes, until deeply golden, flipping halfway through. Depending on the air fryer brand, you may need to bake longer.
Cook with me!
Creamy Chicken & Corn Taquitos
Ingredients
- 1 package Alouette Garlic & Herb Soft Spreadable Cheese
- 16 Corn Tortillas or corn & flour mix tortillas
- 2 large Chicken Breasts bonless and skinless
- 2 tsp. EACH: Salt Black Pepper, Garlic Powder, Onion Powder, & Paprika
- 3 tbsp. Olive Oil divided
- 1 cup Corn Kernels
- 4 Tomatillos peeled, washed, and quartered
- ½ White Onion roughly chopped
- 2 Jalapenos stems removed and quartered
- 1 bunch Fresh Cilantro
- Juice of 1 Lime
- Olive Oil for frying
- Buttermilk Ranch for dipping
Instructions
- Season the chicken breasts on both sides with the salt, black pepper, garlic powder, onion powder, and paprika.
- In a large skillet over medium high heat, add the 2 tablespoons of olive oil to warm up until glistening, about 1 minute.
- Add the seasoned chicken to sear 6-7 minutes on each side. Depending on the chicken breast thickness, add up to ¼ cup water and cover with a lid to steam and finish cooking through.
- Remove from the skillet to a stand mixer fitted with the whisk attachment to beat until chicken is shredded. You can also shred between two forks. Set aside.
- In the now empty skillet, add the remaining 1 tablespoon olive oil to warm up for 1 minute.
- Add the chopped tomatillos, onion, and jalapeno to slightly char for 4-5 minutes. Add ¼ cup water and cover to steam until water is evaporated.
- Transfer to a food processor with the lime juice and fresh cilantro. Blend until smooth, then season with salt and black pepper to taste.
- In the stand mixer bowl with the chicken, add the corn, soft spreadable cheese, and ¼ cup tomatillo sauce. Mix until very well combined.
- To assemble the burritos, add a few spoonfuls of the creamy chicken filling then roll up tightly.
- Heat up a 1-2” of olive oil in a frying pan until glistening and hot. Working in small batches, carefully place 4-6 taquitos seam side down in the hot oil. Fry for 1-3 minutes, until deeply golden, then flip with kitchen tongs to cook another 1-2 minutes.
- Transfer to a paper towel lined plate to drain excess grease.
- Taquitos are best enjoyed warm with buttermilk ranch and the salsa verde on the side for dipping!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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I had extra chicken enchilada filling in the freezer from a previous meal.. so I guess I didn’t make the exact recipe. That said, this was a great way to repurpose it. My husband adored the dual dipping sauces. Such a great idea and combo!