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Chicken Taquitos Recipe


Learn how to make easy chicken taquitos that you can bake or fry. These are softened corn tortillas that are stuffed with seasoned shredded chicken, melty cheese and lots of flavor. Here is the recipe.

How to Make Chicken Taquitos – the Cooking Method
First, cook the chicken breast by adding it to a pot. Cover it just enough with water along with a tablespoon of salt.
Bring it to a boil, then reduce heat to a simmer. Lightly poach the chicken about 20 minutes, or until it is cooked through fully.
Remove from heat and set into a large bowl. Shred the chicken with forks.
Heat the olive oil in a pan and cook the onion and jalapeno about 5 minutes to soften.
Add the garlic and cook another minute, until fragrant.

Add the onion, jalapeno and garlic to the chicken, along with a bit of salt and pepper. Mix it all together. Make sure the chicken is nice and shredded.
Next, stir in the seasoning blend and the shredded cheese.
Add a spoonful of chicken-cheese mixture to each softened tortilla and roll them up tightly.
Fasten with toothpick to hold them together. See the NOTES section on how to best soften corn tortillas.
Also, check out the recipe video at the end of the recipe that more fully details the steps above, as well as both cooking methods.

Frying Your Chicken Taquitos – How To
Heat the vegetable oil in a large pot until it just starts to bubble very slightly. Test by placing a piece of tortilla in the oil. It should start to sizzle lightly.
Add the taquitos a few at a time, careful not to overcrowd them. Fry them 4-5 minutes per side, until they are golden.
Remove and set onto paper towels to drain.
Serve with your favorite dippers and enjoy!

Baking Chicken Taquitos – How To
If baking, once the taquitos are rolled, place them onto lightly oiled baking sheets then spray them very lightly with spray oil.
Heat oven to 400 degrees F and bake them for 20 minutes, or until they become nice and crispy.
Serve with your favorite dippers and enjoy!
Makes 20 or more taquitos either way.

Chicken Taquitos – Frying Vs. Baking
I like to make my chicken taquitos either way, frying or baking, but you’ll notice a difference in each method. Baked taquitos are a bit dryer because they do not absorb the oil from the frying process. They’re also crunchy, but not quite as crispy as fried chicken taquitos.
However, fried chicken taquitos have higher calories from the frying process because of the oil, so you’ll have to decide what is more important to you, crispiness vs calories.

How to Soften Corn Tortillas
Corn tortillas are softened most easily in the microwave. Cover them with a damp paper towel and microwave them on high for 30-60 seconds.
This will make them more pliable and will avoid cracking as you are rolling them.

Flautas Vs. Taquitos
Is it a flauta? Or is it a taquito? There seems to be some confusion surrounding the actual name of the “taquito”, and whether or not it is also called a “flauta”. From my understanding, taquitos are make with corn tortillas and are made to be smaller, more bite sized.

Flautas, on the other hand, means “flutes”, and are made with either flour or corn tortillas and are often made larger as part of the main course, though not always.
Some places still use the terms interchangeably, so you’ll find differences from region to region, particularly in the southern U.S., where flautas and taquitos are the same thing.

Ingredients
  • 1.5 pounds chicken breast boneless
  • 1 tablespoon olive oil
  • 1 medium sized onion chopped
  • 1 large jalapeno pepper chopped
  • 2 cloves garlic chopped
  • 2 tablespoons taco seasoning use your favorite blend
  • Salt and pepper as needed
  • 1 cup shredded Cotija cheese or use Monterrey Jack
  • 20 corn tortillas or more as needed, softened
  • 2 cups vegetable oil for frying

Instructions
  1. Add the chicken breast to a pot and cover it just enough with water along with a tablespoon of salt.
  2. Bring it to a boil, then reduce heat to a simmer. Lightly poach the chicken about 20 minutes, or until it is cooked through fully.
  3. Remove from heat and set into a large bowl. Shred the chicken with forks.
  4. Heat the olive oil in a pan and cook the onion and jalapeno about 5 minutes to soften.
  5. Add the garlic and cook another minute, until fragrant.
  6. Add the onion, jalapeno and garlic to the chicken, along with a bit of salt and pepper, taco seasoning and the shredded cheese. Mix it all together.
  7. Add a spoonful of chicken-cheese mixture to each softened tortilla and roll them up tightly. Fasten with toothpick to hold them together. See the NOTES section on how to best soften corn tortillas.

FOR FRYING YOUR TAQUITOS
  1. Heat the vegetable oil in a large pot until it just starts to bubble very slightly. Test by placing a piece of tortilla in the oil. It should start to sizzle lightly.
  2. Add the taquitos a few at a time, careful not to overcrowd them. Fry them 4-5 minutes per side, until they are golden.
  3. Remove and set onto paper towels to drain.
  4. Serve with your favorite dippers and enjoy!

FOR BAKING YOUR TAQUITOS
  1. If baking, once the taquitos are rolled, place them onto lightly oiled baking sheets then spray them very lightly with spray oil.
  2. Heat oven to 400 degrees F and bake them for 20 minutes, or until they become nice and crispy.
  3. Serve with your favorite dippers and enjoy!
 
Recipe Notes
  • Makes 20 or more taquitos.
  • Corn tortillas are softened most easily in the microwave. Cover them with a damp paper towel and microwave them on high for 30-60 seconds. This will make them more pliable and will avoid cracking.

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