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Great Chicken Taquitos

Great Chicken Taquitos


"Great taquitos. A family favorite."
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1 h servings 331 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Bring water to a simmer in a skillet over medium heat; add chicken. Cover skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork.
  2. Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes.
  3. Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in the hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil. Heat oil to 375 degrees F (190 degrees C).
  4. Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
  5. Fry rolled-up tortillas, working in batches, in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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Read all reviews 13
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Great filling! I used chives instead of green onions and upped the cumin to 2 tsp. I also used taco sized flour tortillas, brushed on olive oil and baked at 425 for 15 min instead of frying. Oh...

This was great. I omitted the cumin and oregano and added onion powder and cilantro, and a little diced jalapeño. I found that flour tortillas held together better than corn but both were yumm...

The filling is unbelievable delicious. It was tricky to dip the tortillas in hot oil and then fill, etc., easy, but tricky. The filling stayed inside the tortillas while being fried, due to the...

This filling is GREAT! if it were just the filling I would give this 5 stars(more if I could). However, it could just be that corn tortillas hate me, but in any case the tortillas just broke. Wh...

Prepared the taquitos exactly as listed above....delicious!! Family ate them up. Recipe is definitely a keeper!!! Going to try them baked next time.

Super yummy! My whole family loves this dinner and begged for more. I followed another persons suggestion and brushed vegetable oil on top and baked them and they were delicious!

Definitely love this recipe, the moisture of the chicken and ingredients inside the corn tortilla were great. Maybe just a touch more salt though. Did the initial frying of the tortilla to get...


This is recipe is spot on. The filling was delicious. I had no issue rolling the tortillas after frying them for a little bit, like other people have mentioned. I will definitely make this aga...

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