Shredded Chicken Taquitos
The ultimate comfort food, Shredded Chicken Taquitos are crispy, creamy, and packed with flavor. Perfect for game nights or casual dinners, these easy-to-make taquitos will have everyone begging for seconds. Don't wait—make them tonight!
Equipment
- Dutch Oven
- Deep Fryer
- Deep Fry Oil Thermometer
Ingredients
- 3 cups shredded cooked chicken
- 1.5 cups shredded Mexican blend cheese
- 10 ounces diced tomatoes with green chilies (1 can, drained)
- 1 tablespoon lime juice (from ½ lime)
- 0.5 teaspoon dried oregano
- 0.5 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon ground cayenne pepper
- vegetable oil (for frying)
- 20 (6-inch) corn tortillas
- sour cream
- guacamole
- salsa
- cheese sauce
Instructions
- Line a large, rimmed baking sheet with paper towels and set a metal rack over the top; set aside.
- In a large bowl, mix together the chicken, shredded cheese, diced tomatoes, lime juice, oregano, chili powder, cumin, salt, and pepper until everything is well combined. You should achieve a cohesive mixture that is fragrant and inviting.
- In a deep skillet or Dutch oven, heat about ½ inch of vegetable oil to a temperature of 325°F to 350°F. Using a thermometer is helpful here; the oil should shimmer but not smoke.
- While the oil is heating, take 4-5 of the corn tortillas and place them on a microwave-safe plate. Cover with a damp paper towel and microwave for 30 seconds on HIGH. Flip the stack and microwave for an additional 30 seconds. This makes them pliable for rolling.
- Once softened, set one tortilla on a flat surface. Spoon about 2 tablespoons of the chicken mixture about 1 inch from one edge of the tortilla.
- Form the filling into a tube shape and begin rolling the tortilla tightly starting from the edge closest to the filling. Secure it with toothpicks if needed. This helps maintain the shape while frying.
- Repeat the rolling process with the remaining tortillas, making sure not to overfill them; this prevents tearing.
- Fry 4-5 rolled tortillas at a time in the hot oil, seam side down, for about 3 to 5 minutes until they’re golden brown. Flip them halfway through to ensure even cooking.
- Once they’re perfectly golden, use a slotted spoon to transfer the fried taquitos to the prepared metal rack, allowing excess oil to drain.
- Continue frying the remaining rolled tortillas, keeping an eye on the oil temperature to ensure it remains at 350°F. This is key for achieving that crispy texture.
- After frying, carefully remove the toothpicks from the taquitos and serve them hot alongside your favorite toppings like sour cream, guacamole, salsa, or cheese sauce.
Notes
- Don’t overfill: When filling your tortillas, keep it to about 2 tablespoons of filling to avoid tearing.
- Quick rolling: Roll quickly to prevent the tortillas from tearing. If some do tear, it’s okay; they will still fry well.
- Batch frying: Fry the taquitos in batches to ensure they cook evenly without overcrowding the pan.
- Temperature check: Monitor the oil temperature during frying. It should return to 350°F between batches for the best results.
- Keep warm: If you’re making a large batch, keep the finished taquitos warm in a single layer on a baking sheet in a 200°F oven.