Chicken Taquitos

Name: Chicken Taquitos
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 20
Cuisine: Mexican
Ingredients: 20 6-inchs (6 inch) corn tortillas; 198 grams green salsa; 237 milliliters chopped onion; 946 milliliters peanut oil for frying, or as needed; 4 skinless, boneless chicken breast halves - cooked and shredded; 355 milliliters shredded smoked Cheddar and Swiss cheese blend

Chicken Taquitos requires about 50 minutes from start to finish. This gluten free recipe serves 20. One portion of this dish contains about 9g of protein, 8g of fat, and a total of 163 calories. It is a very budget friendly recipe for fans of Mexican food. If you have peanut oil, salsa, chicken breast halves, and a few other ingredients on hand, you can make it.

Instructions

Heat oil in a deep-fryer to 350 degrees F (175 degrees C).

Ingredients you will need

Cooking Oil

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.

Ingredients you will need

Shredded Chicken

Salsa Verde

Tortilla

Cheese

Onion

Roll

Equipment you will use

Toothpicks

Bowl

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.

Ingredients you will need

Roll

Drain on paper towels.

Equipment you will use

Paper Towels

Serve with sour cream, salsa and guacamole for dipping.

Ingredients you will need

Sour Cream

Guacamole

Salsa

Equipment

Toothpicks

Bowl

Paper Towels

Ingredients

Servings:

206-inchs

(6 inch) corn tortillas 198grams

green salsa 237milliliters

chopped onion 946milliliters

peanut oil for frying, or as needed 4

skinless, boneless chicken breast halves - cooked and shredded 355milliliters

shredded smoked Cheddar and Swiss cheese blend

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.