Crispy, crunchy, and super easy, these Shredded Chicken Taquitos include minimal ingredients and can be baked or fried for a super fast appetizer, dinner or snack.
These super crispy Shredded Chicken Taquitos come together quickly with the help of shredded chicken along with a few pantry staples and my favorite blend of cheeses. Simply fill them up, roll them, and throw them in some hot, hot oil until golden brown and crispy. These will quickly become a Taco Tuesday staple! Feel free to mix up your protein and use beef or pork instead of chicken.
WHAT ARE TAQUITOS?
Taquitos are a favorite Mexican dish that can be made as an appetizer, snack or main meal for dinner. Fill a small flour or corn tortilla with meat and cheese then tightly roll it up. Once it is rolled up, it is traditionally deep fried but they can be baked too.
Shredded Chicken Taquitos
Ingredients
For the Taquitos
- 3 Large Chicken breast
- 2 Chipotle peppers in Adobo Sauce
- ½ Cup Chicken broth
- Chipotle seasoning, as needed
- Smoked paprika, as needed
- Kosher salt and black pepper, as needed
- Garlic powder, as needed
- Chili powder, as needed
- Cumin, as needed
- 2-3 Cups Monterey jack cheese
- 10-12 Flour Tortillas
- 1 Cups Canola oil for frying, as needed
- Guacamole salsa, mild
- Shredded lettuce, as needed
- Feta cheese, as needed
- 1 Lime
- Mexican creama or sour cream
- Toothpicks
For the Corn Salsa
- 3½ Cups White sweet corn, cooked
- ⅓ Cup Jalapeno, chopped
- ¼ Cup Cilantro, chopped
- ½-1 Cup Red onion, chopped
- Lime juice, as needed
- Garlic powder
- Chili powder, as needed
- Cumin, as needed
Instructions
For the Taquitos
- Season chicken breast with chipotle seasoning, smoked paprika, salt, pepper and cumin.
- Add chicken broth to the crock pot and place seasoned chicken breast on top. Add in chipotle peppers, add in additional adobo sauce if you prefer more heat.
- Cook chicken on high for about 3 ½ hours until chicken is tender. Remove from the crock pot once complete and shredded completely, set aside.
- To assemble the taquitos, lay a few tortillas on a cutting board and fill each of them with about 1/3 cup of the shredded chicken and sprinkle with 1/4 cup of the shredded cheese. Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.
- Pour enough oil in the frying pan or deep pot to cover 1/2 inch, or enough oil to reach halfway up the sides of the tortillas when frying. Heat the oil to about 350°F, use a candy thermometer to measure the oil without touching the bottom of the pan. If you don't have a thermometer, test the oil temperature by dropping a piece of the tortilla into the oil. If it sizzles it should be hot enough.
- Add the filled tortillas to the hot oil and cook in batches so that you don’t crowd the pan. Fry each side until golden brown, about 2 minutes each side. Transfer to a plate or cutting board lined with paper towels.
- Remove the toothpicks from the taquitos and top with corn salsa, feta cheese, shredded lettuce, guacamole salsa and mexican crema. Enjoy!
For the Corn Salsa
- Add all of the ingredients into a medium sized bowl and mix together. Adjust seasonings if needed.
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