GREAT CHICKEN TAQUITOS
Great taquitos. A family favorite.
Provided by wadeg
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Bring water to a simmer in a skillet over medium heat; add chicken. Cover skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork.
- Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes.
- Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in the hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil. Heat oil to 375 degrees F (190 degrees C).
- Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
- Fry rolled-up tortillas, working in batches, in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 27.1 g, Cholesterol 39.3 mg, Fat 17.1 g, Fiber 4.5 g, Protein 18.6 g, SaturatedFat 2.5 g, Sodium 317.6 mg, Sugar 1.7 g
EASY CHICKEN TAQUITOS
Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.
Provided by Sarah
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
- Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g
CRISPY CHICKEN TAQUITOS
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 8 taquitos
Number Of Ingredients 7
Steps:
- Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
- Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
- Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.
SHREDDED CHICKEN AND CHEESE TAQUITOS
In an effort to avoid eating processed foods, I came up with this yummy shredded chicken taquito recipe. Serve with sour cream, salsa, guacamole, and green onions.
Provided by vitaminamy
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 5
Number Of Ingredients 9
Steps:
- Place chicken in a single layer in the bottom of a large saucepan. Pour in cool water until chicken is covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until no longer pink in the center and the juices run clear, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and shred meat with 2 forks when cool enough to handle. Discard poaching liquid.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Heat oil in a large skillet over medium heat; add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add shredded chicken, olives, chiles, water, and taco seasoning; bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add Mexican cheese and stir until melted. Remove from heat.
- Warm tortillas on a griddle over medium-high heat until soft, about 10 seconds per side. Add chicken filling to each tortilla, roll up tightly, and place seam-side down on the prepared baking sheet.
- Bake in the preheated oven until edges are brown, about 30 minutes.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 44.3 g, Cholesterol 78.8 mg, Fat 26.1 g, Fiber 3.8 g, Protein 29.8 g, SaturatedFat 12.9 g, Sodium 1856.9 mg, Sugar 4.3 g
CHICKEN TAQUITOS
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.
Provided by Chef on the coast
Categories Chicken Breast
Time 1h30m
Yield 24 taquitos, 12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 183.2, Fat 9.4, SaturatedFat 2.6, Cholesterol 35.2, Sodium 159.7, Carbohydrate 11.9, Fiber 1.7, Sugar 0.6, Protein 12.9
CHICKEN TAQUITOS
Smoked cheese and green salsa give these crispy chicken taquitos that extra yum! Thinner corn tortillas will work the best. If you can't find the smoked cheese blend in your area, try using regular smoked Cheddar or Monterey Jack cheese.
Provided by HeidiS
Categories Appetizers and Snacks Spicy
Time 50m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
- Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 15.4 g, Cholesterol 32.4 mg, Fat 13.9 g, Fiber 2.4 g, Protein 10.9 g, SaturatedFat 5 g, Sodium 207.2 mg, Sugar 1.6 g
TRADITIONAL MEXICAN CHICKEN TAQUITOS
Crunchy taquitos make a wonderful snack. These crispy tubes are filled with a spicy chicken mixture. Serve them with some creamy guacamole to counteract the spicy kick.
Provided by Daniel H.
Categories Low Cholesterol
Time 40m
Yield 4 Appetise, 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the chicken breasts in a 4-quart pan, add salt and water, and loosely cover. Bring to the boil then simmer gently for an hour.
- Drain, saving the broth. Set the chicken aside to cool then chop into small pieces.
- Add the oil to the same pot and sauté the bell peppers and onion until tender. Add the chicken to the pan and cook until warmed through.
- Blend the tomatoes, chili powder, cumin, garlic, and oregano in a blender and add this mixture to the pan, as well as 2 cups of the broth. Bring to the boil, cover, and simmer for 15 minutes. Add salt to taste.
- Heat the oil in a skillet and cook the tortillas one at a time until they are soft. This takes about 5 seconds per tortilla. Drain well. Strain the liquid from the chicken and put a tablespoon of chicken in the middle of each tortilla.
- Roll the tortilla around the chicken to make a flute shape. Use toothpicks to hold the shape. Repeat with the rest of the tortillas and fry them in batches for a couple of minutes or until they hold their shape without the toothpicks.
- Remove the toothpicks and serve three taquitos on each plate with guacamole for dipping.
Nutrition Facts : Calories 367.2, Fat 15, SaturatedFat 2.2, Cholesterol 37.8, Sodium 205.6, Carbohydrate 43.1, Fiber 8.8, Sugar 4.9, Protein 18.9
QUICK AND EASY CHICKEN TAQUITOS
My kids love the taquitos we get at the grocery store in the freezer aisle. They would happily eat them every day. However, the mean mommy that I am, am working on reducing the amount of processed food in our diet so I had to try homemade. After checking all the recipes for taquitos I could find, I decided to mix it up and create my own! So I took ideas from about 4 different recipes and went to town. My kids and husband have given their seal of approval. My very picky 3-year-old even had seconds! I serve them on a bed of lettuce with sour cream and do Mexican rice on the side.
Provided by Joanne Rainey Miller
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine chicken, beans, diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until filling is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat.
- Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed, about 30 seconds.
- Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray.
- Bake in the preheated oven until lightly browned and crispy, about 30 minutes.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 33.5 g, Cholesterol 42.7 mg, Fat 9.4 g, Fiber 7.1 g, Protein 19.9 g, SaturatedFat 4.4 g, Sodium 744.9 mg, Sugar 0.9 g
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