Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

I don't remember where this recipe came from. We love these served with a rice pilaf and green salad. They do take a little bit of time - just so you know. Times are approximate.

Ingredients Nutrition

Directions

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

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