Best Best Ever Chicken Taquitos Recipes

GREAT CHICKEN TAQUITOS

Steps:

• 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.
• 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.
• 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).
• 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.
• 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.

QUICK CHICKEN TAQUITOS

Steps:

• 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.

BEST EVER CHICKEN TAQUITOS

Steps:

• 1. First: Ya gotta cook the chicken, my advice? the quickest and easiest method to shred, is to boil it for approx. 20-30 minutes.
• 2. while you're waiting for the chicken to finish, ya might as well get the toppings ready!Dice up your onions to go in with the chicken mixture,slice up some tomatoes, make your guacamole, get your cheese cubes diced.
• 3. Okay, the chicken is done, shred it with a couple of forks or whatever method works best for you. Then add it to a pan with the onions and taco seasoning. Add some water, but don't go by the packet, you don't wanna water down the flavor. Heat it up till the seasoning is well mixed and the onions are sauteed.
• 4. Now, remove the pan from the heat, and in another pan add oil to the bottom, about a 1/2 inch from the bottom? Now here's where it gets tricky, I burnt myself the first couple times I did this just a warning, please be careful! I def suggest using tongs if you're nervous about burning yourself. Okay: so you're gonna take some of the chicken mixture and put it onto the edge of your tortilla. How much is entirely up to you, but don't overfill it, I usually use about a spoonful maybe a spoonful and 1/2 depending. Then you want to roll it from the filling side till it's rolled into a tube. Then you need to place it in the hot oil seam side down. Once it's browned on one side ( this doesn't take but maybe a min or two, less the hotter the oil gets) turn it over and cook the other side. You'll want to put as many as you can fit into your pan at a time, as this is time consuming, but I promise it's sooo worth it!!! ( P.S. you may have to add some oil in between as it tends to disappear as you cook! ;) Take out of the pan, and drain on a plate.
• 5. As you get closer to the taquitos being done, you'll want to get your cheese melting in the microwave! Mexi rice is a good side dish with this as well. Enjoy!!

CHICKEN TAQUITOS

Steps:

• Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
• For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
• Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
• Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
• Fried Taquitos: Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
• Serve taquitos with guacamole, salsa and sour cream.

CHICKEN TAQUITOS

Steps:

• Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
• Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.