Chicken Taquitos


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If the taquitos are not crisp when cool, you haven't cooked them long enough.

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  • 4 skinless, boneless chicken breast halves - cooked and shredded
  • 1 1/2 C. shredded smoked Cheddar and Swiss cheese blend
  • 1 (7 oz.) can green salsa
  • 1 C. chopped onion
  • 20 (6 inch) corn tortillas
  • 1 quart peanut oil for frying, or as needed
  • 1 C. sour cream
  • 1 C. chunky salsa
  • 1 C. guacamole

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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 Tbs. 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. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping. 

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