Print

Easy Crispy Chicken Taquitos – Perfect Rolled Tacos Recipe

Print Recipe

Enjoy the delightful crunch of Easy Crispy Chicken Taquitos, filled with savory seasoned chicken and melted cheese. These rolled tacos are perfect for any occasion, from game day snacks to family dinners!

Ingredients

Scale
  • 2–3 cups cooked, finely shredded chicken
  • 5–6 corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 finely diced yellow onion
  • 2 minced garlic cloves
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste
  • 1–2 tablespoons chicken broth or mild tomato sauce/salsa
  • Neutral oil for frying (vegetable oil, canola oil, or corn oil)
  • Optional toppings: fresh salsa, guacamole, sour cream, shredded lettuce, pico de gallo, crumbled queso fresco

Instructions

  1. Cook your chicken breasts or thighs in lightly salted water for about 15-20 minutes until cooked through. Once cool enough to handle, shred the chicken finely using two forks or a stand mixer.
  2. In a medium skillet, heat a tablespoon of olive oil over medium heat. Add the finely diced yellow onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Add the shredded chicken to the skillet with the cooked onion and garlic. Sprinkle in the chili powder, ground cumin, dried oregano, salt, and black pepper. Stir well to combine all the spices evenly with the chicken.
  4. Stir in the shredded Monterey Jack cheese until just melted and mixed through. If your mixture seems a little dry, add 1-2 tablespoons of chicken broth or a mild salsa to help bind everything together and keep the filling moist. Taste and adjust seasonings as needed. Remove from heat and set aside.
  5. To soften the tortillas, stack about 5-6 corn tortillas, wrap them loosely in a damp paper towel, and microwave for 30-45 seconds until they are pliable and warm. Alternatively, place tortillas in a steamer basket over simmering water for 1-2 minutes until soft.
  6. Lay a softened corn tortilla flat on your work surface. Place about 1-2 tablespoons of the chicken filling in a neat line slightly off-center on one side of the tortilla. Starting from the side with the filling, carefully and tightly roll the tortilla over itself to form a compact cylinder.
  7. In a large skillet, pour enough neutral oil to reach about 1-2 inches deep. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
  8. Carefully place 3-4 taquitos into the hot oil, seam-side down first. Fry for 2-4 minutes, turning occasionally with tongs, until they are golden brown and crispy all over.
  9. Using tongs, remove the fried taquitos and transfer them to a plate lined with paper towels to drain any excess oil. Continue frying the remaining taquitos in batches.
  10. Serve your hot, crispy chicken taquitos with your favorite toppings like salsa, guacamole, sour cream, and shredded lettuce.

Nutrition

Keywords: Don't overfill the tortillas to prevent bursting during frying. Ensure the oil temperature is between 350-375°F for optimal crispiness. You can also bake or air fry the taquitos for a lighter option.

Find it online: https://homebitesia.com/easy-crispy-chicken-taquitos-perfect-rolled-tacos-recipe/