EASY CHICKEN TAQUITOS
Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.
Provided by Sarah
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g
GREAT CHICKEN TAQUITOS
Great taquitos. A family favorite.
Provided by wadeg
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 27.1 g, Cholesterol 39.3 mg, Fat 17.1 g, Fiber 4.5 g, Protein 18.6 g, SaturatedFat 2.5 g, Sodium 317.6 mg, Sugar 1.7 g
CHICKEN TAQUITOS
Smoked cheese and green salsa give these crispy chicken taquitos that extra yum! Thinner corn tortillas will work the best. If you can't find the smoked cheese blend in your area, try using regular smoked Cheddar or Monterey Jack cheese.
Provided by HeidiS
Categories Appetizers and Snacks Spicy
Time 50m
Yield 20
Number Of Ingredients 9
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.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 15.4 g, Cholesterol 32.4 mg, Fat 13.9 g, Fiber 2.4 g, Protein 10.9 g, SaturatedFat 5 g, Sodium 207.2 mg, Sugar 1.6 g
CRISPY CHICKEN TAQUITOS
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 8 taquitos
Number Of Ingredients 7
Steps:
- Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
- Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
- Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.
CHICKEN TAQUITOS
This recipe came from the book "365 Easy Mexican Recipes." I have made these several times and they are always a big hit and never last long. This recipe does take a little time - but the end result is worth the work.
Provided by Chef on the coast
Categories Chicken Breast
Time 1h30m
Yield 24 taquitos, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in medium saucepan of lightly salted water. Bring to a boil over med-high heat.
- Reduce to low, simmer until chicken is done - but moist.
- Shred into strips.
- In medium skillet, heat 1 TBSP oil over med-high heat. Add onion and oregano. Cook until onion is tender. Remove from heat.
- Stir in cream cheese. Add chicken, salt and pepper. Mix thoroughly.
- In medium skillet, heat 2 TBSP oil over med-high heat. Using tongs, soften tortillas 1 at a time by dipping in hot oil for about 2 seconds on each side.
- Add oil if needed.
- Drain between paper towels. Stack and keep covered with clean towel.
- To fill: Spoon about 2 TBSP mixture in strip in lower 1/3 of tortilla. Roll up tightly.
- Secure with toothpick and lay seam side down on plate.
- Repeat with all tortillas.
- Taquitos can be held, covered and refrigerated, up to 6 hours before frying. Cover with plastic wrap to keep from drying out.
- In medium skillet, heat remaining oil over med-high.
- Fry taquitos, 2 at a time, seam side down, turning until lightly browned on both sides, about 2 minutes.
- Drain on paper towels. Cut each taquito in half.
Nutrition Facts : Calories 183.2, Fat 9.4, SaturatedFat 2.6, Cholesterol 35.2, Sodium 159.7, Carbohydrate 11.9, Fiber 1.7, Sugar 0.6, Protein 12.9
BAKED CHICKEN TAQUITOS
This baked version of taquitos is healthier and less mess in the kitchen than the traditional fried ones. The flavorful chicken filling makes great tacos as well. Serve with salsa, sour cream and guacamole. Leftover chicken or a rotisserie chicken is perfect for the filling.
Provided by Jamie and Jason
Categories Mexican
Time 30m
Yield 3 taquitos, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.
- Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.
SHREDDED CHICKEN AND CHEESE TAQUITOS
In an effort to avoid eating processed foods, I came up with this yummy shredded chicken taquito recipe. Serve with sour cream, salsa, guacamole, and green onions.
Provided by vitaminamy
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 5
Number Of Ingredients 9
Steps:
- Place chicken in a single layer in the bottom of a large saucepan. Pour in cool water until chicken is covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until no longer pink in the center and the juices run clear, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and shred meat with 2 forks when cool enough to handle. Discard poaching liquid.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Heat oil in a large skillet over medium heat; add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add shredded chicken, olives, chiles, water, and taco seasoning; bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add Mexican cheese and stir until melted. Remove from heat.
- Warm tortillas on a griddle over medium-high heat until soft, about 10 seconds per side. Add chicken filling to each tortilla, roll up tightly, and place seam-side down on the prepared baking sheet.
- Bake in the preheated oven until edges are brown, about 30 minutes.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 44.3 g, Cholesterol 78.8 mg, Fat 26.1 g, Fiber 3.8 g, Protein 29.8 g, SaturatedFat 12.9 g, Sodium 1856.9 mg, Sugar 4.3 g
TAQUITOS
Make and share this Taquitos recipe from Food.com.
Provided by Steve_G
Categories Meat
Time 2h20m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 5
Steps:
- To cook meat the mexican way: purchase a small chuck roast or similar cut of meat.
- Put in dutch over and add barely enough water to cover.
- Add one half of onion (not need to chop) and some black peppercorns to taste.
- Cook for approximately 1 1/2 hours.
- Cool.
- Shred meat with 2 forks.
- Heat oil in frying pan to 350 degrees f.
- Place corn tortillas with tongs into hot oil long enough to just coat with oil and drain on paper towels.
- Place a couple shreds of meat in the tortilla.
- Roll up like a cigar and using tongs, lower the tortilla into the oil- gently letting go of the tortilla, fry until crisp.
- Line a serving platter with shredded lettuce and tomatoes and put taquitos on top with cheese and salsa.
Nutrition Facts : Calories 3.9, Sodium 0.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.4, Protein 0.1
CREAMY JALAPEñO CHICKEN TAQUITOS RECIPE BY TASTY
Here's what you need: chicken, jalapeño, cumin, garlic powder, salt, crema table cream, corn tortillas, oil, crema table cream, fresh cilantro, cotija cheese, avocado
Provided by Claire Nolan
Categories Appetizers
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a sauce pan, over medium-high heat, combine all taquito filling ingredients. Mix well and cook for 5 minutes, stirring occasionally.
- Wrap tortillas in a damp towel and microwave for 15-20 seconds.
- Place about 2 tablespoons of filling across the tortilla about ⅓ of the way up from the bottom of the tortilla, and roll the tortilla around the filling.
- Heat about ¼ inch (½ cm) of oil over medium-high heat. Carefully, place 3-4 taquitos in the oil, and cook for 3 minutes on each side. (Frying them seam side down first helps them stay closed during frying!)
- Remove from the pan and drain excess oil on the taquito on a paper towel.
- Place cooked taquitos on a bed of lettuce and garnish with crema, cilantro, cotija, and avocado.
- Enjoy!
Nutrition Facts : Calories 704 calories, Carbohydrate 46 grams, Fat 31 grams, Fiber 6 grams, Protein 60 grams, Sugar 2 grams
QUICK AND EASY CHICKEN TAQUITOS
My kids love the taquitos we get at the grocery store in the freezer aisle. They would happily eat them every day. However, the mean mommy that I am, am working on reducing the amount of processed food in our diet so I had to try homemade. After checking all the recipes for taquitos I could find, I decided to mix it up and create my own! So I took ideas from about 4 different recipes and went to town. My kids and husband have given their seal of approval. My very picky 3-year-old even had seconds! I serve them on a bed of lettuce with sour cream and do Mexican rice on the side.
Provided by Joanne Rainey Miller
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine chicken, beans, diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until filling is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat.
- Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed, about 30 seconds.
- Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray.
- Bake in the preheated oven until lightly browned and crispy, about 30 minutes.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 33.5 g, Cholesterol 42.7 mg, Fat 9.4 g, Fiber 7.1 g, Protein 19.9 g, SaturatedFat 4.4 g, Sodium 744.9 mg, Sugar 0.9 g
MEXICAN TAQUITOS (FLAUTAS)
You'll be singing mariachi tunes after a plateful of these babies! Can you say "yummy" amigos? Keep in mind the prep time does not include cooking shredded meat as this step can be done days ahead.
Provided by ROBIN PENA
Categories Mexican
Time 45m
Yield 24 taquitos, 4-5 serving(s)
Number Of Ingredients 14
Steps:
- To make the sauce: Add tomatoes, onion, garlic, salt, bullion cube, and chiles to a blender; blend until smooth.
- In a sauce pan heat 1-2 teaspoons of vegetable oil over medium heat.
- Add sauce and simmer about 5-10 minutes.
- Reserve 1/4 cup of sauce for filling.
- To make filling: Mix shredded meat and reserved sauce together will.
- Heat vegetable oil for frying in a deep fryer or tall saucepan to 350-375°F.
- To make taquitos: Wrap 12 of the tortillas in a kitchen towel and put in microwave for 2 minutes. Keep tortillas wrapped in towel while making taquitos so they don't dry out.
- Place one tortilla on the counter in front of you and add shredded meat mixture in a line across the tortilla on the side closest to you, but not all the way on the edge (about 2-3 tablespoons of mixture. Begin to roll tortilla around mixture, rolling away from you (try to roll as tightly as possible so that the filling doesn't fall out during frying). Taquito should resemble a fat cigar (the sides are not folded in--they are just left open). Pierce with a toothpick through the center of taquito to keep from unrolling.
- Add each taquito to oil as you go or they will dry out and crack.
- Do not crowd oil too much. I usually cook about 6-7 at a time.
- Feel taquitos with tongs as they cook. When they are hard, remove and drain on paper towels (about 5 minutes). I usually line a large bowl with paper towels and drain all of the taquitos vertically so that all of the excess oil can drain out.
- When those 12 tortillas are done, heat up the remaining 12 in the same towel and repeat. The reason I don't heat up all 24 at the same time is because the stack is so thick that the top and bottom few tortillas dry out and the middle ones are not cooked enough and will crack when you try to roll them.
- When all of the taquitos are finished, put as many as you want per serving on a plate (I usually serve 5-6 per person); top with sauce.
- Add shredded lettuce and sliced onion.
- Top that with a few spoonfuls of sour cream (or if you are like me, more than a few).
- Sprinkle with queso fresco.
- Yum!
More about "mexican chicken taquitos recipes"
CHICKEN TAQUITOS WITH AN AVOCADO SALSA - MEXICAN FOOD …
From mexicanfoodjournal.com
4.7/5 (3)Total Time 35 minsCategory LunchCalories 188 per serving
CHICKEN-AND-CHEESE TAQUITOS - FOOD NETWORK
From foodnetwork.com
CHICKEN TAQUITOS (BAKED OR FRIED) - DINNER AT THE ZOO
From dinneratthezoo.com
49 OF OUR BEST MEXICAN CHICKEN RECIPES | TASTE OF HOME
From tasteofhome.com
BEST CHICKEN TAQUITOS RECIPE (+VIDEO) | LIL' LUNA
From lilluna.com
CHICKEN TAQUITOS (BAKED OR FRIED) - CHILI PEPPER MADNESS
From chilipeppermadness.com
CHICKEN TAQUITOS RECIPE OR CRISPY ROLLED TACOS RECIPE
From bestrecipebox.com
THE BEST HOMEMADE TAQUITOS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
TAQUITO - WIKIPEDIA
From en.wikipedia.org
TAQUITOS | TRADITIONAL WRAP FROM MEXICO - TASTEATLAS
From tasteatlas.com
EASY CHICKEN TAQUITOS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHICKEN FLAUTAS RECIPE (TAQUITOS) - THE FOOD CHARLATAN
From thefoodcharlatan.com
CHICKEN TAQUITOS RECIPE – MOM'S MEXICAN RECIPES
From moms-mexican-recipes.com
CRISPY CHICKEN TAQUITOS {BAKED OR FRIED} - KEY TO MY LIME
From keytomylime.com
BEST CHICKEN TAQUITOS RECIPE - HOW TO MAKE CHICKEN TAQUITOS
From thepioneerwoman.com
EASY CHICKEN TAQUITOS RECIPE - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
CHICKEN TAQUITOS RECIPE - VALENTINA'S CORNER
From valentinascorner.com
CHICKEN TAQUITOS (I.E. MEXICAN FLAUTAS!) - GNOM-GNOM
From gnom-gnom.com
GREEN CHILE CHICKEN TAQUITOS - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
5-INGREDIENT CHIPOTLE CHICKEN TAQUITOS | FOODIECRUSH.COM
From foodiecrush.com
CHICKEN TAQUITOS – THE FOOD NANNY
From thefoodnanny.com
BAKED CHICKEN TAQUITOS | MCCORMICK
From mccormick.com
BEST CHICKEN AND CREAM CHEESE TAQUITOS - MAJOR GATES
From majorgates.com
WORLD'S BEST CHICKEN TACOS | MEXICAN PLEASE
From mexicanplease.com
CHICKEN AND CHEESE TAQUITOS DORADOS - MARICRUZ AVALOS KITCHEN …
From maricruzavalos.com
EASY HOMEMADE CHICKEN TAQUITOS - FAMILY FRESH MEALS
From familyfreshmeals.com
CHICKEN TAQUITOS | RICARDO
From ricardocuisine.com
BEST CHICKEN TAQUITOS RECIPE - HOW TO MAKE CHICKEN TAQUITOS
From goodhousekeeping.com
BAKED CHICKEN TAQUITOS - COOKING CLASSY
From cookingclassy.com
BAKED CHICKEN TAQUITOS | SWEET ORDEAL | MEXICAN FOOD
From sweetordeal.com
BAKED CHICKEN TAQUITOS RECIPE: CRISPY ROLLS WITH MEXICAN …
From healthyrecipes101.com
THE VERY BEST TAQUITOS RECIPE YOU’LL EVER TRY – DALSTRONG CANADA
From dalstrong.ca
CHICKEN TAQUITOS RECIPE - PETITE GOURMETS
From petitegourmets.com
BAKED CHICKEN TAQUITOS - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
OLE MEXICAN FOODS | CHICKEN TAQUITOS - OLE MEXICAN FOODS
From olemex.com
30 EASY MEXICAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
You'll also love