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Spicy Hatch Chile Chicken Taquito Rolls

These savory and slightly spicy taquito rolls combine tender shredded chicken, roasted Hatch chilies, and creamy Monterey Jack cheese, all wrapped in a golden tortilla for a crunchy treat.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 8 taquitos
Course: Appetizer, Main Course, Snack
Cuisine: Mexican, Tex-Mex
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups shredded cooked chicken
  • 1 cup roasted Hatch chilies, chopped
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt to taste salt
  • Pepper to taste pepper
For Assembly and Frying
  • 8 small flour tortillas
  • 1/2 cup sour cream for serving
  • Vegetable oil as needed vegetable oil for frying enough to cover the bottom of the skillet

Method
 

Preparation
  1. Heat a large skillet over medium heat and add enough vegetable oil to cover the bottom.
  2. In a bowl, combine the shredded chicken, chopped Hatch chilies, Monterey Jack cheese, cumin, garlic powder, salt, and pepper. Mix until well incorporated.
Assembly and Cooking
  1. Once the oil reaches a sizzling temperature, carefully take a tortilla and spoon a generous amount of the chicken filling onto one side.
  2. Roll the tortilla tightly, ensuring the filling doesn’t fall out.
  3. Repeat with the remaining tortillas and filling. Place the taquitos seam-side down in the hot oil.
  4. Fry until golden brown and crispy, about 2-3 minutes per side.
  5. Transfer the taquitos to a plate lined with paper towels to drain excess oil.
Serving
  1. Serve hot with sour cream on the side for dipping.

Notes

Leftover taquitos can be cooled and stored in an airtight container for 3-4 days in the refrigerator or frozen for up to 2 months. Reheat in an oven or air fryer for best texture.
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