Mexican Chicken Taquitos Recipes

CHICKEN TAQUITOS

Steps:

• Place chicken in medium saucepan of lightly salted water. Bring to a boil over med-high heat.
• Reduce to low, simmer until chicken is done - but moist.
• Shred into strips.
• In medium skillet, heat 1 TBSP oil over med-high heat. Add onion and oregano. Cook until onion is tender. Remove from heat.
• Stir in cream cheese. Add chicken, salt and pepper. Mix thoroughly.
• In medium skillet, heat 2 TBSP oil over med-high heat. Using tongs, soften tortillas 1 at a time by dipping in hot oil for about 2 seconds on each side.
• Add oil if needed.
• Drain between paper towels. Stack and keep covered with clean towel.
• To fill: Spoon about 2 TBSP mixture in strip in lower 1/3 of tortilla. Roll up tightly.
• Secure with toothpick and lay seam side down on plate.
• Repeat with all tortillas.
• Taquitos can be held, covered and refrigerated, up to 6 hours before frying. Cover with plastic wrap to keep from drying out.
• In medium skillet, heat remaining oil over med-high.
• Fry taquitos, 2 at a time, seam side down, turning until lightly browned on both sides, about 2 minutes.
• Drain on paper towels. Cut each taquito in half.

GREAT CHICKEN TAQUITOS

Steps:

• 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.

5-INGREDIENT CHIPOTLE CHICKEN TAQUITOS

Steps:

• In a medium bowl, toss the shredded chicken breast with the chipotle peppers and adobo sauce until well combined. Add more or less peppers and the adobo sauce to your liking.
• To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with 1/3 cup of the shredded chicken mixture and sprinkle with 1/4 cup of the shredded cheese. Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.

FRIED CHICKEN TAQUITOS RECIPE

Steps:

• In a large bowl, mix together cream cheese, shredded cheese, tomatoes, cumin, cayenne pepper and lime juice. Fold in chicken and season with salt & black pepper. Refrigerate until ready to use.
• Line a large, rimmed baking sheet with foil and insert a metal rack; set near the stove.
• Heat ½-inch oil in a Dutch oven or deep skillet to 325°F-350°F.
• When the oil is almost ready, place 6 tortillas on a microwave-safe plate and cover with a clean, damp cloth. Microwave 30 seconds on HIGH, flip the stack of tortillas over, cover with the damp cloth and microwave an additional 30 seconds.
• Remove 1 tortilla (keep the remaining tortillas covered). Set the tortilla on a flat surface and place 2 tablespoons chicken/cheese filling mixture 1-inch from one edge of the tortilla. Form the filling into a tube-shape and, beginning at the edge closest to the filling, tightly roll up the tortilla.
• When the oil is ready, use tongs to set the tortilla, seam-side down, in the oil. Hold the Taquito, at the seam, with the tongs to keep the tortilla from opening up until the tortilla stays closed. Cook until golden brown on the bottom side then flip the Taquito over to fry the other side. Transfer to the prepared metal rack. Repeat the process with the remaining 5 warm tortillas.
• After the first six Taquitos have been made, repeat the process of warming, filling and frying the Taquitos.
• Serve with your favorite toppings, and enjoy!

BAKED CHICKEN TAQUITOS WITH MEXICAN STREET CORN

Steps:

• Preheat oven to 425
• Lay the chicken on a baking sheet covered in parchment paper, drizzle olive oil over top
• Sprinkle the chicken with the chicken seasoning, mix it all around so the chicken is coated
• Bake for 20 minutes or until cooked through
• To make the Mexican street corn grab a pan and heat it over med/high heat
• Add 1 cup of corn at a time, to char the edges and then remove it to a plate
• Repeat with all of the corn
• Turn the heat to low
• Add all the corn back in to the pan
• Add the jalapeños, sour cream, mayo, 1/4 tsp chili powder, 1/2 lime juiced, 1/2 c cotija cheese
• Mix this all around until its melty
• Stir in the jack cheese
• Shred the chicken with two forks and add it to the pan with the chopped cilantro
• Mix it all together
• Place the corn tortillas on a plate and cover with a damp paper towel
• Microwave until they are soft and steaming - they should be hot and easily pliable
• Drizzle oil over a baking sheet and spread it all around with your hand
• Lay out 6 corn tortillas at a time
• Spoon some filling on each and roll up tight
• Place on the baking sheet seem side down, repeat with the rest
• Add a drizzle more oil if the pan runs out, making sure each tortilla has some oil on the back when you roll it
• Bake for 15 minutes
• Remove from the oven and serve

SHREDDED CHICKEN AND CHEESE TAQUITOS

Steps:

• Place chicken in a single layer in the bottom of a large saucepan. Pour in cool water until chicken is covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until no longer pink in the center and the juices run clear, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and shred meat with 2 forks when cool enough to handle. Discard poaching liquid.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Heat oil in a large skillet over medium heat; add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add shredded chicken, olives, chiles, water, and taco seasoning; bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add Mexican cheese and stir until melted. Remove from heat.
• Warm tortillas on a griddle over medium-high heat until soft, about 10 seconds per side. Add chicken filling to each tortilla, roll up tightly, and place seam-side down on the prepared baking sheet.
• Bake in the preheated oven until edges are brown, about 30 minutes.