Tasty Chicken Taquitos

Ingredients List

• 1 cup water

• 1 pound skinless, boneless chicken breast halves

• 3 ½ cups vegetable oil (such as Crisco®), divided

• 1 cup finely chopped tomatoes

• ½ cup minced green onions

• 6 tablespoons chicken broth

• 2 teaspoons all-purpose flour

• 1 teaspoon minced garlic

• ½ teaspoon ground cumin

• ½ teaspoon dried oregano

• ½ teaspoon chili powder

• ½ teaspoon salt

• 12 (6 inch) corn tortillas

• 12 wooden picks

• 1 cup shredded lettuce, or to taste

• ¼ cup guacamole, or to taste

Cooking Instructions

1. Begin by simmering water in a skillet over medium heat, then add the chicken. Cover the skillet and cook until the chicken is fully cooked and no longer pink in the center, about 20 to 25 minutes. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer. Remove the chicken from the water, let it cool, and shred it with a fork. Discard the water and wipe the skillet dry with a paper towel.

2. Add 1 tablespoon of vegetable oil to the skillet and heat over medium heat. Stir in the shredded chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt. Cook and stir for 3 to 5 minutes until the mixture is heated through. Set the filling aside.

3. In a separate large skillet, heat the remaining vegetable oil over medium heat. Lightly fry the tortillas in the hot oil for about 1 minute to soften them. Carefully remove the tortillas with tongs and place them on paper towels to drain. Reserve the oil in the skillet.

4. Heat the reserved oil to 375°F (190°C).

5. Place 2 tablespoons of the chicken filling down the center of each tortilla. Roll each tortilla tightly around the filling and secure the ends with a toothpick.

6. Fry the rolled tortillas in batches, cooking them for 3 to 5 minutes until golden brown. Remove the taquitos with a slotted spoon and drain on paper towels. Serve the taquitos on a bed of shredded lettuce with a side of guacamole.

Note from the Editor:

The nutritional information for the frying oil has been calculated using a retention rate of 10% after cooking. Please note that the exact values can vary based on cooking time, temperature, ingredient density, and the type of oil used.

Nutritional Information (per serving)