Chicken Taquitos

Chicken Taquitos

99
HeidiS 4

"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."

Ingredients

50 m {{adjustedServings}} servings 227 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
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Reviews

99
  1. 124 Ratings

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The main thing that I wanted to comment on for those who may be looking, I had to tweak this recipe by using green enchilada sauce in place of the green salsa, and I opted to bake the taquitos i...

Wow "hslonka", these were fantastic and what a great way to use up leftover chicken! I used regular flour tortillas and shredded cheddar because that's all I had in the house and they were still...

I couldn't get the tortillas to stay rolled long enough to fry them. I even tried 2 different packs of corn tortillas with no luck. I may try this again but first steam the corn tortillas before...