Crispy Chicken Taquitos - Easy Skillet Recipe

shredded chicken

🥗Healthier: lean turkey

💰Cheaper: canned chicken

Turkey is lower in fat, while canned chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is often cheaper.

Shred the cooked chicken while it's still warm or use leftover cold chicken.

Dice the cream cheese for easier mixing.

In a bowl, combine the shredded chicken, cream cheese, shredded cheese, salsa verde, and taco seasoning. Mash together with a fork until combined.

Warm the small corn tortillas one at a time in a skillet over medium heat for 15 to 30 seconds per side until pliable.

Spread 3 tablespoons of the chicken mixture over the center of each tortilla.

Tightly roll up each tortilla and repeat with the remaining tortillas.

Set a heavy skillet or large saucepan over medium heat and add about half an inch of high heat cooking oil.

Heat the oil to about 350 degrees Fahrenheit, checking the temperature with a thermometer.

Place the taquitos seam side down in the hot oil, using tongs to hold them down for a few seconds to prevent unrolling.

Fry the taquitos for 2 to 3 minutes per side, flipping when the first side is golden brown.

Transfer the fried taquitos to a paper towel lined plate to drain excess oil.

Serve with sour cream, salsa, or as part of a salad with greens, diced tomatoes, avocado, guacamole, cilantro, and thinned sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens