Chicken Taquitos Recipe
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Units
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- 1lb boneless, skinless chicken breasts
- 15-oz. can tomato sauce
- 1/2 cup water
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder1 teaspoon salt
- 1/4 cup fresh cilantro, chopped
- 8 ounces Monterey jack cheese, shredded
- 12 small corn tortillas
- 1/2 cup oil for frying
Instructions
- Cook the chicken. In a large 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. Remove the chicken and shred it into small pieces using two forks. Add the chicken back to the skillet, along with the cilantro.
- Roll the taquitos. 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 some shredded cheese. Roll up and place on a clean surface, seam side down so they stay closed.
- Fry the taquitos. Working in batches, fry taquitos until golden brown. This takes about 2 minutes per side. Add more oil as needed, letting it get hot before adding the next batch. Remove and drain on paper towels.
Notes
You may have to adjust the timing of microwaving the tortillas to prevent them from splitting when you roll them. If the microwave method doesn’t work for you, place each tortilla in hot oil for 15 seconds or so to make it pliable.
Nutrition
- Serving Size:
- Calories: 798
- Sugar: 3.4 g
- Sodium: 1079.1 mg
- Fat: 51.3 g
- Carbohydrates: 43.2 g
- Protein: 45.5 g
- Cholesterol: 133.2 mg
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