Cheesy Chicken Taquitos – Hiland Dairy

Ingredients

• 15 corn tortillas (about 6 inches)
• 1½ cups shredded cooked chicken
• 4 oz Hiland Cream Cheese , room temperature
• 4 oz (about 1 cup) shredded Monterey jack cheese
• 3 Tablespoons canned diced green chiles
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Kosher salt to taste
• Vegetable oil for frying
• Hiland Jalapeño Fiesta Dip for serving
• Favorite toppings to garnish (suggested: lettuce, pico de gallo and crumbled cotija cheese)
• In a medium mixing bowl, combine the shredded chicken, cream cheese, Monterey Jack cheese, diced green chiles, paprika, garlic powder, and salt. Mix thoroughly until fully combined.
• Heat about 1.5 inches of vegetable oil in a large cast iron skillet or heavy-bottomed pot over medium-high heat until the oil reaches 350°F. Use a thermometer to monitor the temperature.
• Turn off the heat while assembling the taquitos to prevent the oil from overheating.
• Place 2-3 tablespoons of the chicken mixture slightly off-center on each tortilla. Roll tightly and place seam-side down on a wire rack-lined baking sheet. Repeat with remaining tortillas.
• Serve immediately, smothered with Hiland Jalapeño Fiesta Dip and your favorite toppings.