Chicken Taquitos

Reviews More Reviews

Most Helpful Positive Review

Nov 06, 2005

The main thing that I wanted to comment on for those who may be looking, I had to tweak this recipe by using green enchilada sauce in place of the green salsa, and I opted to bake the taquitos instead of frying them. We had good success by baking them for 9-10 minutes on a cooking sheet at 500 degrees. Before putting them in the oven, we would baste the corn tortillas with olive oil. Worked great!

—Catman-do

See full review »

Most Helpful Critical Review

Feb 09, 2005

I bought the thinnest corn tortillas I could find, gave them a steam bath, and toothpicked them to get them to stay rolled, but they just wouldn't. Next time I think I will flavor the chicken a little extra and use a different kind of tortilla. Not a bad recipe in all, but not exactly what I had in mind.

—BRINAJOY05

See full review »

118 Ratings

Feb 16, 2004

Wow "hslonka", these were fantastic and what a great way to use up leftover chicken! I used regular flour tortillas and shredded cheddar because that's all I had in the house and they were still delicious. To make the tortillas more pliable, I gave them a steam bath by wrapping them in a damp paper towel and placing them in the microwave for a minute. To eliminate the open ends, don't place the filling in the middle, but close to the end toward you. Much like you would assemble an egg roll, start by folding the right and left sides inward and then roll forward while continuing to tuck in the sides as you go. The little bit of moisture from the microwave will also help seal them. Once rolled give them a good firm press and then thread your toothpicks. Yummy and thanks!

—LINDA MCLEAN

See full review »

May 14, 2007

I couldn't get the tortillas to stay rolled long enough to fry them. I even tried 2 different packs of corn tortillas with no luck. I may try this again but first steam the corn tortillas before even attempting to roll them again. I ended up throwing away 1/2 a package of corn tortillas. :o( Attempted again, this time I steamed the tortillas first so they would roll easier. However, when I put them in the oil, they stuck to the bottom & ripped apart. So I decided I could bake them instead so I steamed each tortilla, sprayed the bottom of a glass baking dish with oil and sprayed the tops of the tortillas with oil as well. They came out just right and were very good. I placed some shredded cheddar cheese on top of them at the very end of baking time. I baked them about 10 minutes, but didn’t actually time it exactly. Served with tomatillo salsa & sour cream & Mexican rice.

—Dragngirle

See full review »

Jun 17, 2006

Ok. I'll admit, I'm bias. I LOVE TAQUITOS!!!!! Regardless, this is a great recipe. The entire family loves it. I love it because I can double the recipe and make a whole bunch at once and freeze the rest. Yes, you do have to warm the shells before rolling. Hint for freezing: Freeze the taquitos BEFORE frying them. Then just fry them frozen. Don't need tooth picks for those and they stay together nicely.

—MINDERK

See full review »

Jul 27, 2008

my Grandmother thought me to make taquitos manageable when frying by lightly coating the outside end of the tortilla on the with a flour paste (mix 3 tsp flour 2 tsp water to a thick batter)Its like using flour.

—ale

See full review »

Jul 22, 2005

Instead of chicken, I use leftover pork from the Kalua Pig in a Slow Cooker recipe (found on this site- yummmm!)... especially helpful if you can't find smoked cheese. Also if you can't find smoked cheese, you can always stir in a couple drops of liquid smoke (more or less to taste) with the shredded chicken mixture.

—MY4JS1239

See full review »

Jun 08, 2008

WoW! This was a huge hit! We doubled it and served it at a party and nobody wanted to quite eating them. The only changes I made were instead of smoked I used Sharp cheddar with the swiss and I used green onions. The "green" Salsa I am assuming is salsa verde?? That is all I could find and I only used half because I didnt buy enough. It didnt matter much though. I had put the chicken it a crock with garlic and onion for a few hours till the meat was tender and fell apart. The filling was so delicious. I also didnt have peanut oil so just used canola....worked fine. Served it with Guacamole,Sour Cream, & Salsa. The taquitos I usually have have hardly any filling. I like to get as much in there as I can. It makes it harder to keep together when rolling and frying but is so much more flavorful when you are eating them. Absolutly one of my favorite recipes I have made!

—gigijack

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pico de Gallo Chicken Quesadillas

Chicken with Chipotle

Chicken Chimichangas

Chicken Enchiladas IV

Lime Chicken Soft Tacos

Tangy Chicken Fajitas

Chicken Fajita Melts

Easy Chicken Fajita Soup

Catherine's Spicy Chicken Soup

Chicken Kabobs Mexicana

Nutrition

Calories
227 kcal
11%

Carbohydrates
15.4 g
5%

Cholesterol
32 mg
11%

Fat
13.9 g
21%

Fiber
2.4 g
10%

Protein
10.9 g
22%

Sodium
207 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Taquitos

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 227
Calories from Fat: 125

% Daily Value *
Total Fat 13.9g 21 %
Saturated Fat 5g 25 %
Cholesterol 32mg 11 %
Sodium 207mg 8 %
** Potassium 221mg 6 %
Total Carbohydrates 15.4g 5 %
** Dietary Fiber 2.4g 10 %
Protein 10.9g 22 %
** Sugars 1.6g
Vitamin A 6 %
Vitamin C 4 %
Calcium 15 %
Iron 8 %
** Thiamin 5 %
** Niacin 33 %
** Vitamin B6 12 %
** Magnesium 12 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.