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!
10ouncesdiced tomatoes with green chilies1 can, drained
½limejuiced
½teaspoondried oregano
½teaspoonchili powder
½teaspoonground cumin
½teaspoongarlic powder
½teaspoonkosher salt
¼teaspoonground black pepper
⅛teaspoonground cayenne pepper
vegetable oil for frying
206-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.
3 cups cooked chicken, 1½ cups shredded Mexican blend cheese, 10 ounces diced tomatoes with green chilies, ½ lime, 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
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.)
vegetable oil
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.
20 6-inch corn tortillas
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.
sour Cream, guacamole, salsa, cheese sauce
Notes
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.
Storage: Store chicken taquitos in an airtight container in the refrigerator for up to 3 days.