Chicken Taquitos Recipe
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Chicken Taquitos Recipe
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These crispy chicken and cheese taquitos are the perfect easy meal or snack. They're packed with flavor and sure to please everyone in your family. Be sure to make a double batch, because they'll go fast!
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Ingredients
- 3 cups cooked chicken shredded
- 1½ cups shredded Mexican blend cheese
- 10 ounces diced tomatoes with green chilies 1 can, drained
- ½ lime juiced
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground cayenne pepper
- vegetable oil for frying
- 20 6-inch corn tortillas
For Serving (optional):
- sour cream
- guacamole
- salsa
- cheese sauce
Instructions
- In a large bowl, mix together the chicken, shredded cheese, tomatoes and chiles, lime juice, oregano, chili powder, cumin, salt, and peppers.
- Line a large, rimmed baking sheet with paper towels and set a metal rack over the top; set aside.
- In a deep skillet or Dutch oven, heat ½-inch oil to 325°F-350°F. (You can also use a deep fryer.)
- While the oil is heating, place 4-5 of the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 30 seconds on HIGH, flip the stack, and microwave an additional 30 seconds.
- Set one tortilla on a flat surface and spoon 2 tablespoons of the chicken mixture 1-inch from one edge of the tortilla. Form the filling into a tube shape and, beginning at the edge closest to the filling, tightly roll up the tortilla. Secure it with toothpicks. Repeat with the remaining tortillas.
- Fry 4-5 rolled tortillas at a time in the hot oil, seam side down, for 3-5 minutes until they’re golden brown, flipping once.
- Transfer the fried taquitos to the prepared metal rack. Repeat with the remaining rolled tortillas, working as you go to prevent the taquitos from cracking.
- Repeat the process of warming, filling and frying the Taquitos. Remove the toothpicks and serve with your favorite toppings.
Notes
- Storage: Store chicken taquitos in an airtight container in the refrigerator for up to 3 days.
- Feel free to change up the meat to pork or beef.
- Corn tortillas crisp up and hold the filling better, but you can swap it for flour tortillas.
- Do not overfill your taquitos. The filling will leak out and ruin your frying oil. Keep the filling to 2 tablespoons.
- Keep the taquitos closed by securing them with toothpicks or holding them tightly with tongs until they have a chance to set in the oil. Don't forget to remove the toothpicks before serving!
- Reheat the tortillas as needed to avoid cracking while rolling the taquitos.
- Nutritional information does not include optional toppings.
Nutrition Information
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Serving
1taquito
Calories
126kcal
(6%)
Carbohydrates
13g
(4%)
Protein
9g
(18%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
24mg
(8%)
Sodium
139mg
(6%)
Potassium
136mg
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
104IU
(2%)
Vitamin C
2mg
(2%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20taquitos
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1taquito | |
| Calories | 126kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 139mg | 6% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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