Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas work but they produce a softer, less crispy result. Corn tortillas are traditional and give shredded chicken taquitos their signature crunch. If using flour tortillas, you may not need to warm them as long since they are naturally more pliable.

Why do my taquitos keep unrolling in the oil?

This usually happens when the seam is not held closed long enough when first placed in the hot oil. Use tongs to hold each taquito seam-side down for about 10 seconds when you first add it to the oil. The heat seals the seam quickly and it will hold from that point forward.

Can I make the filling ahead of time?

Yes. The chicken filling can be made up to 2 days in advance and stored covered in the refrigerator. Having the filling ready makes rolling and frying much faster on the day of cooking. Just make sure the filling is not ice cold when rolling as it can make the tortillas harder to handle cleanly.

Easy Crispy Shredded Chicken Taquitos That Disappear Fast

Name: Crispy Shredded Chicken Taquitos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 3 cups shredded cooked chicken (rotisserie, leftover, crockpot, or canned); 1 1/2 cups shredded Mexican blend cheese; 10 oz diced tomatoes with green chiles (1 can), thoroughly drained; 1 tablespoon fresh lime juice (from half a lime); 1/2 teaspoon dried oregano; 1/2 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground cayenne pepper; 20 (6-inch) corn tortillas; Vegetable oil for frying

Crispy Shredded Chicken Taquitos

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Crispy golden shredded chicken taquitos filled with seasoned chicken, melted Mexican cheese, and diced tomatoes with green chiles, rolled in corn tortillas. Three cooking methods included. Makes 20 taquitos.

Author: James Carter Jr
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 20 taquitos 1x
Category: Appetizer
Method: Fry
Cuisine: Mexican

Ingredients

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3 cups shredded cooked chicken (rotisserie, leftover, crockpot, or canned)
1 1/2 cups shredded Mexican blend cheese
10 oz diced tomatoes with green chiles (1 can), thoroughly drained
1 tablespoon fresh lime juice (from half a lime)
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
20 (6-inch) corn tortillas
Vegetable oil for frying

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Instructions

Line a large rimmed baking sheet with paper towels and set a metal wire rack on top. Set aside for draining fried taquitos.
In a large bowl, combine shredded chicken, Mexican cheese, drained diced tomatoes with green chiles, lime juice, oregano, chili powder, cumin, garlic powder, salt, black pepper, and cayenne. Mix thoroughly until evenly combined. Shortcut option: substitute all spices with 2 1/2 teaspoons taco seasoning.
Pour vegetable oil into a Dutch oven or deep skillet to reach 1/2 inch depth. Heat to 325-350 degrees F. Use a thermometer and monitor temperature throughout frying.
Place 4-5 corn tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 30 seconds, flip the stack, microwave another 30 seconds. Work in batches of 4-5 to keep tortillas warm and pliable throughout rolling.
Lay one warm tortilla flat. Spoon 2 tablespoons of chicken filling 1 inch from one edge. Shape into a narrow tube and roll tightly from the filling edge. Secure with a toothpick. Repeat with all tortillas.
Working in batches of 4-5, place taquitos seam-side down in the hot oil. Hold each closed with tongs for several seconds to seal the seam. Fry 3-5 minutes, flipping once, until deeply golden brown and crispy.
Transfer to the wire rack to drain. Allow oil to return to 325-350 degrees F between batches. Keep finished taquitos warm in a single layer in a 200 degree F oven.
Remove all toothpicks before serving. Serve immediately with sour cream, guacamole, salsa, and cheese sauce.

Notes

Drain canned tomatoes thoroughly – excess liquid makes filling wet and causes tortillas to tear during rolling and frying.
Do not overfill – 2 tablespoons per taquito is the maximum. Overfilling causes the filling to burst out during frying.
Oven method: Preheat to 425 degrees F. Arrange seam-side down on a sprayed baking sheet. Spray generously with oil. Bake 15-20 minutes until golden.
Air fryer method: Preheat to 400 degrees F for 5 minutes. Spray lightly with oil. Cook 4 minutes, flip, cook another 4 minutes.
Freeze raw unfried taquitos for up to 3 months. Fry from frozen adding 1-2 extra minutes, or bake at 425 degrees F for 20-25 minutes.

Nutrition

Serving Size: 1 taquito
Calories: 126 kcal
Sugar: 1 g
Sodium: 139 mg
Fat: 5 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 24 mg

Find it online: https://www.benefitiany.com/shredded-chicken-taquitos/