Chicken Taquitos

wtorek, 28 stycznia 2014

Chicken Taquitos

Time: 20 mins


  • 2 cups cooked chicken, shredded
  • 1 (10 ounce) can mild enchilada sauce
  • 1 cup shredded cheese cheddar cheese (or a shredded blend) or 1 cup mozzarella cheese (or a shredded blend) or 1 cup monterey jack pepper cheese (or a shredded blend)
  • 1/2 cup onion, minced
  • 1 (4 ounce) can green chilies, diced
  • 1 teaspoon garlic salt
  • 3/4 cup vegetable oil
  • 24 corn tortillas
  • oil (for deep frying)
  • sour cream
  • salsa
  • guacamole


  • 1 In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. Mix well and set aside.
  • 2 In a small skillet, heat oil. Use tongs to dip each tortilla in oil for about 5 seconds on each side. Drain on paper towels. Keep warm.
  • 3 Place 2 tablespoons of chicken mixture onto each tortills. Toll tortillas as tightly as possible and hold closed with a toothpick.
  • 4 Heat additional oil in skillet. Deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them). Drain on paper towel and serve with sour cream, salsa, or guacamole.
  • 5 Serve 2 taquitos per person.
  • 6 To freeze: Prepare taquitos as directed. Allow to cool and place on a baking sheet. Freeze until firm and then transfer to a freezer bag.
  • 7 To serve: Microwave to thaw and reheat.

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