Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

This recipe came from the book "365 Easy Mexican Recipes." I have made these several times and they are always a big hit and never last long. This recipe does take a little time - but the end result is worth the work.

Ingredients Nutrition


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


Most Helpful

This is a great recipe - the time is worth it; my family loved it. I used extra cream cheese and I didn't have any toothpicks, but just placed seam down in the oil. Used olive oil for frying and omitted the oregano. I will definitely make these again. Thanks for sharing!!!

JennPoyer March 08, 2009

I love the concept of the recipe, but I found it a bit bland while the oregano was overwhelming. I should point out that my kids really enjoyed it. The overwhelming oregano (in my opinion) may be my fault because I made more than the recipe called for and just added extra of each ingredient without measuring exactly. It was definitely time consuming, but much quicker when I used flour tortillas. I am going to start using this recipe with left over chicken (no need to shred it--dicing would be fine) and add some of my own spices and cheddar cheese. I am sure it will be a staple for mid-week dinners.

annasdavis May 18, 2009

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