Chicken Taquitos

READY IN: 1hr 30mins




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