Great Chicken Taquitos

Great taquitos. A family favorite.

You will need:

  • 1 cup water
  • 1 pound skinless, boneless chicken breast halves
  • 3 ½ cups vegetable oil (such as Crisco®), divided
  • 1 cup finely chopped tomatoes
  • ½ cup minced green onions
  • 6 tablespoons chicken broth
  • 2 teaspoons all-purpose flour
  • 1 teaspoon minced garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • 12 (6 inch) corn tortillas
  • 12 wooden picks
  • 1 cup shredded lettuce, or to taste
  • ¼ cup guacamole, or to taste


Bring water to a simmer in a skillet over medium heat; add chicken. Cover skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork.

Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes.

Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in the hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil. Heat oil to 375 degrees F (190 degrees C).

Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.

Fry rolled-up tortillas, working in batches, in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.

Prep Time: 30 mins/Cooking Time: 30 mins/ Total Time: 1 hr

Servings: 6

Calories: 330.7