How to Make Great Chicken Taquitos - A Step-by-Step Guide

Great Chicken Taquitos are a delicious and easy-to-make Mexican dish that is perfect for any occasion. Whether you are looking for a quick and tasty weeknight dinner or a crowd-pleasing appetizer for a party, these taquitos are sure to be a hit. They are bursting with flavor, crispy on the outside, and filled with tender shredded chicken and zesty spices.

One of the best things about making Great Chicken Taquitos is that they are incredibly versatile. You can customize the filling to ...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 6

  • Bring water to a simmer in a skillet over medium heat; add chicken. Cover the 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. Discard water and dry the skillet with a paper towel.
  • Heat 1 tablespoon vegetable oil in the skillet over medium heat; cook and stir shredded chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes. Set aside.
  • Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil in the skillet.
  • Heat reserved oil to 375 degrees F (190 degrees C).
  • 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.
  • Working in batches, fry rolled tortillas 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.
  • Nutrition

    331 cal.

    • Total Fat: 17g
    • Saturated Fat: 3g
    • Cholesterol: 39mg
    • Sodium: 318mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 5g
    • Total Sugars: 2g
    • Protein: 19g
    • Vitamin C: 7mg
    • Calcium: 67mg
    • Iron: 2mg
    • Potassium: 358mg