Quick Chicken Taquitos Recipes

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.

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
• Remove chicken mixture from the refrigerator, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
• Prepare a baking sheet by spraying it with nonstick spray. Set aside.
• Dampen 2 paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
• Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons filling onto the tortilla. Spread it evenly across the entire surface, and roll the tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the oven until crispy, 14 to 16 minutes.
• Allow to cool for 5 minutes. Serve with sour cream and additional salsa for dipping, if using. 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:

• Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
• Combine shredded chicken, 1/2 of the pepper Jack cheese, Cheddar cheese, 2 tablespoons sour cream, 1 tablespoon hot pepper sauce, cilantro, red pepper flakes, garlic powder, and onion powder in a medium bowl; mix well.
• Place equal amounts of filling onto each tortilla, roll tightly to close, and place seam-side down onto the prepared baking sheet.
• Bake in the preheated oven for 10 minutes. Turn taquitos over, sprinkle with remaining pepper Jack cheese, and bake until cheese is melted and taquitos are crispy, about 5 more minutes.
• While taquitos are baking, mix sour cream and hot pepper sauce together in a small bowl for dipping sauce. Serve with taquitos.

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.

Steps:

• Preheat oven to 400 degrees F.
• Heat oil in a large skillet over medium heat. Add chicken and saute 5 minutes, until browned on all sides. Add roasted red peppers and liquid smoke and cook 1 minute to heat through. Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture, to within 1/4-inch of the edges. Top chicken mixture with cheese (1/3 cup of cheese per tortilla). Roll up tortillas and place on a baking sheet. Spray with cooking spray and bake 10 minutes, until cheese melts.

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.

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:

• Combine chicken, picante, onion and cumin. Mix well.
• Heat the tortilla in oil and drain on paper towels.
• Spoon 1 tablespoon of chicken mix and 1 tablespoon of cheese down the center of each tortilla. Roll tightly.
• Place seam side down on a baking sheet.
• Bake in preheated oven at 400 for about 18-20 minutes or until crisp.

Steps:

• In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. Mix well and set aside.
• In a small skillet, heat oil. Use tongs to dip each tortilla in oil for about 5 seconds on each side. Drain on paper towels. Keep warm.
• Place 2 tablespoons of chicken mixture onto each tortills. Toll tortillas as tightly as possible and hold closed with a toothpick.
• Heat additional oil in skillet. Deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them). Drain on paper towel and serve with sour cream, salsa, or guacamole.
• Serve 2 taquitos per person.
• To freeze: Prepare taquitos as directed. Allow to cool and place on a baking sheet. Freeze until firm and then transfer to a freezer bag.
• To serve: Microwave to thaw and reheat.