The Cheesecake Factory's Chicken Taquitos Recipe Is What to Make for the Big Game Appetizers Poultry

Crispy and full of juicy chicken, corn and cheese, the Cheesecake Factory's chicken taquitos recipe is sure to please your family and friends during the big game. Serve with plenty of guacamole, salsa and other Mexican food favorites. 

Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 1 pound chicken breast, cooked and shredded
• 1/4 cup corn kernels
• 1/4 cup green chile sauce
• 1/4 cup enchilada sauce
• 3 ounces jack cheese, grated
• 3 ounces cheddar cheese, grated
• 2 tablespoons cream cheese
• 1 tablespoon minced cilantro
• 1 teaspoon chopped canned jalapenos
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• pinch dried oregano
• 10 6-inch corn tortillas
• 1 egg, lightly beaten
• canola oil, for frying

Toppings

• 1/4 cup sour cream
• 1 tablespoon minced cilantro
• 1/2 cup guacamole
• 1/2 cup fresh salsa

Here's how to make it: 

1. Add enough oil to a heavy bottom straight sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
2. Place the chicken breast, corn, green chile sauce, enchilada sauce, jack cheese, cheddar cheese, cream cheese, cilantro, jalapeños, salt, black pepper and oregano into a mixing bowl and stir to combine.
3. Quickly fry the stack of tortillas in the oil for 5 seconds to soften the tortillas. Lay the tortillas onto a cutting board. Brush the top edge of each tortilla with egg wash and evenly divide the chicken mix onto each tortilla.
4. Roll each taquito tightly. Lay two taquitos side by side with the sealed edges facing inwards. Insert a bamboo skewer through the center of two taquitos. Repeat the process with the remaining taquitos.
5. Fry the taquitos until crispy and golden brown, 2 1/2 to 3 minutes. Remove from the fryer and allow to drain on paper towels. Remove the bamboo skewer and cut the taquitos in half.
6. Drizzle the sour cream over the taquitos. Sprinkle the cilantro over the taquitos and serve with guacamole and fresh salsa.

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