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two crisp golden rolled corn tortilla taquitos on a plain plate, one cut end revealing finely shredded chicken, creamy cheese and a few corn kernels, with a small spoonful of red tomato salsa beside them and no garnish
Rachel Kim

Freezer Chicken Taquitos

Taquitos are the crisp rolled meal in this freezer batch, with a thicker chicken-and-cream-cheese filling that stays inside as the tortillas brown. Warm the tortillas enough to bend without splitting before you roll. The filling should be cool and fairly dry. Bake them before freezing, then reheat uncovered from frozen so the shells regain some crunch. A covered dish would trap steam and turn these into a different kind of dinner.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 cups cooked finely shredded chicken
  • 4 oz cream cheese softened
  • 1/2 cup shredded pepper Jack cheese
  • 1/2 cup frozen corn thawed and patted dry
  • 2 tbsp finely minced scallions
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp fine salt
  • 12 small corn tortillas about 6 inches each
  • 1 tbsp neutral oil
  • 3/4 cup tomato salsa for serving

Method
 

  1. Heat the oven to 425°F and line a rimmed metal sheet pan with parchment. Mix chicken, cream cheese, pepper Jack, corn, scallions, cumin, paprika and salt into a thick filling.
  2. Warm tortillas in a dry skillet for about 15 seconds per side until flexible, keeping them under a clean towel briefly while working.
  3. Divide filling among tortillas and roll tightly. Place seam-side down on the pan and brush lightly with oil.
  4. Bake for 18 to 22 minutes until crisp and the filling reaches 165°F, turning carefully after 12 minutes if the bottoms brown faster.
  5. Freeze after baking: refrigerate taquitos in a shallow container within 2 hours and chill fully. Freeze in a single layer until firm, then transfer to a freezer bag, label and freeze for up to 2 months.
  6. Reheat from frozen on a metal sheet pan at 400°F for 15 to 20 minutes, turning once, until crisp and the center reaches 165°F.
  7. Serve 2 taquitos per portion with 2 tablespoons tomato salsa.