Homemade chicken taquitos can be a lot of work, but it is well worth it. You can forget buying them from the store because these are so much better. These taquitos use a seasoned shredded chicken mixture for the filling, along with Monterey jack cheese. If you have never made taquitos before I am going to give you a few tips. When using corn tortillas make sure that you warm them up in the microwave in small batches as you need them. Also, make sure you roll them up while they are still warm, otherwise they will tear apart. You can use flour tortillas instead of corn if you wish, these should be a lot easier to work with. Also, as always be careful when working with hot oil. If you don’t want to make taquitos, the shredded chicken from this recipe will make a great taco or burrito filling as well. Enjoy.
1lb boneless, skinless chicken breasts
1 (15 ounce) can tomato sauce
½ cup water
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon salt
¼ cup fresh cilantro (chopped)
8 ounces shredded Monterey jack cheese
small corn tortillas
Oil (for frying)
Step 1: In a large deep skillet add tomato sauce, water, chili powder, cumin, garlic powder, and salt. Stir to combine. Place chicken breasts into the sauce and bring to a boil. Cover and cook for about 20 minutes or until the chicken is fully cooked. Shred chicken into small pieces using two forks. Stir in cilantro.
Step 2: Add about an inch of oil into a large deep skillet. Warm flour tortillas (in batches) in the microwave for 15 seconds. Spoon a portion of the chicken filling down the center of each tortilla; add a little bit of shredded cheese on top of the chicken mixture. Roll up and secure with a toothpick.
Step 3: Add taquitos (3-5 at a time, depending on the size of the skillet) to the skillet and fry until golden brown (about 2 minutes per side). Remove and drain on paper towels. Repeat the process until all of the chicken filling is gone.
(Makes 4 Servings)