Quick Chicken Taquitos
User Reviews
4.7
42 reviews
Excellent
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course, Appetizer, Snacks
Quick Chicken Taquitos
Report
Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!
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Ingredients
- 3 cups rotisserie chicken leftover, shredded
- 1 green chilies 4-ounce can, diced
- 4 ounces cheddar cheese shredded, extra-sharp
- 4 ounces pepper jack cheese shredded
- ½ cup cilantro fresh, chopped leaves
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon hot sauce or more, to taste
- 12 corn tortillas 6-inch, warmed
- 6 cups canola oil
Instructions
- In a large bowl, combine chicken, green chiles, cheeses, cilantro, chili powder, cumin and hot sauce.
- Working one at a time, transfer tortilla to a work surface; place 1/3 cup chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached; secure with wooden picks. Repeat with remaining tortilla and filling.
- Heat canola oil in a large stockpot or Dutch oven over medium heat until it reaches 375 degrees F.
- Working in batches, add taquitos to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, remove wooden picks.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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