Quick Chicken Taquitos
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.7 out of 5 stars
(14)
Ingredients
6 servings
- 3 cups leftover shredded rotisserie chicken
- 1 4-ounce can diced green chilies
- 4 ounces extra-sharp cheddar cheese, shredded
- 4 ounces Pepper Jack cheese, shredded
- ½ cup chopped fresh cilantro leaves
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon hot sauce, or more, to taste
- 12 6-inch corn tortillas, warmed
- 6 cups canola oil
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Preparation
Step 1
In a large bowl, combine chicken, green chiles, cheeses, cilantro, chili powder, cumin and hot sauce.
Step 2
Working one at a time, transfer tortilla to a work surface; place 1/3 cup chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached; secure with wooden picks. Repeat with remaining tortilla and filling.
Step 3
Heat canola oil in a large stockpot or Dutch oven over medium heat until it reaches 375 degrees F.
Step 4
Working in batches, add taquitos to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, remove wooden picks.
Step 5
Serve immediately.
Step 6
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Chef's notes
Serve with guacamole, pico de gallo and a dollop of sour cream.
