Great Chicken Taquitos recipe

All Recipes Appetizers and Snacks Wraps and Rolls

Ingredients

1 cup water
1 pound skinless, boneless chicken breast halves
3 ½ cups vegetable oil (such as Crisco®), divided
1 cup finely chopped tomatoes
½ cup minced green onions
6 tablespoons chicken broth
2 teaspoons all-purpose flour
1 teaspoon minced garlic
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon salt
12 (6 inch) corn tortillas
12 wooden picks
1 cup shredded lettuce, or to taste
¼ cup guacamole, or to taste

Nutrition Info

330.7 calories
carbohydrate: 27.1 g
cholesterol: 39.3 mg
fat: 17.1 g
fiber: 4.5 g
protein: 18.6 g
saturatedFat: 2.5 g
servingSize: -
sodium: 317.6 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water to a simmer in a skillet over medium heat, add chicken. Cover skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool, shred with a fork.

  2. Heat 1 tablespoon vegetable oil in a skillet over medium heat, cook and stir chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes.

  3. Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat, carefully dip tortillas in the hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil. Heat oil to 375 degrees F (190 degrees C).

  4. Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.

  5. Fry rolled-up tortillas, working in batches, in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.

Recipe Yield

6 servings

Recipe Note

Great taquitos. A family favorite.

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