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Instructions
In a medium sized bowl, stir to combine the cream cheese, chili powder, garlic powder, chicken, cheese, and cilantro, until well combined.
Place the tortillas on a plate and cover with a damp paper towel. Heat in the microwave for 30 seconds.
Keep the tortillas covered and warm and remove one, then fill with 2 to 3 tablespoons of chicken filling. Roll the tortilla up tight. Repeat until all the tortillas are filled.
In a large deep sided skillet, heat the oil over medium high heat. Using tongs, hold the tortilla together and place in the hot pan. Place seam side down. Cook until golden brown on all sides. Repeat until all are cooked.
Remove and place on a paper towel lined plate or a rack. Continue until all taquitos have been fried.
Serve immediately with desired toppings!
Notes
Storage: Taquitos are best freshly fried. However, leftovers can be stored in an airtight container, in the fridge, for up to 5 days. I recommend reheating them in an air fryer to get them crispy again. More information for storage, reheating and freezing is located in the post.