Ingredients
Scale
- 1lb boneless, skinless chicken breasts
- 1 (15 ounces) can tomato sauce
- A ½ cup of water
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder1 teaspoon salt
- ¼ cup fresh cilantro (chopped)
- 8 ounces shredded Monterey jack cheese
- small corn tortillas
- Oil (for frying)
Instructions
- 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.
- 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.
- 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 fillings is gone.