Chicken Taquitos and Guacamole

Penny Hall


My Favorite mexican food

pinch tips: How to Carve a Whole Chicken





20 Min


30 Min


skinless, boneless chicken breast halves - cooked and shredded
1 1/2 c
shredded smoked cheddar and swiss cheese blend
1 can(s)
(7 ounce) can green salsa
1 c
chopped onion
(6 inch) corn tortillas
1 qt
peanut oil for frying, or as needed
1 c
sour cream (optional)
1 c
chunky salsa (optional) medium or hot
1 c
guacamole (optional)

Directions Step-By-Step

1. Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
2. 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.
3. 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. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.
Amount Per Serving Calories: 227 | Total Fat: 13.9g | Cholesterol: 32mg

I like to add 1/2 cup of chopped black olives to the mix for the taquitos. For the Guacamle, I usually peel, and mash 4 ripe avacados, add 1/4 cup lemon juice, with 1/4 cup salsa, and 3 tablespoons of sour cream, with 1/2 teaspoon of chili pepper, and mix well to serve with the taquitos.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy