Chicken Taquitos
- Reviews 9
Ready In: 20 mins
Serves: 12
Ingredients
- 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
Directions
- In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. Mix well and set aside.
- 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.
- Place 2 tablespoons of chicken mixture onto each tortills. Toll tortillas as tightly as possible and hold closed with a toothpick.
- 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.
- Serve 2 taquitos per person.
- 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.
- To serve: Microwave to thaw and reheat.
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