Best Ever Chicken Taquitos Recipes

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.

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!!

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
• Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

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.