Mimi's Chicken Taquitos

Karla Harkins


These are a little time consuming, but oh so much better than the frozen ones from the store. I have found some great recipes for homemade tortillas. I am going to try them out on this recipe. YUMMY.

★★★★★ 1 vote
6 if everyone only eats 2 LOL
45 Min
30 Min


1 lb
boiled chicken, i think the thighs on the bone taste best
1 c
1/2 c
minced green onions
1 Tbsp
1 tsp
minced garlic
2 tsp
1/2 tsp
each: cumin, oregano, chili powder
1 c
chopped and seeded tomatoes
4 oz
chopped green chiles
6 Tbsp
chicken broth
1 c
grated cheese, if desired
12 medium
corn tortillas


salsa verde, picante sauce, pico de gallo, guacamole, sour cream, sour cream mixed with taco seasoning is good too

How to Make Mimi's Chicken Taquitos


  • 1Simmer chicken in water, covered, 20-25 minutes (or cheat and use rotisserie chicken and broth from a box!) Cool chicken, saving broth. Pick meat from bones and shred meat with a fork.
  • 2Saute onion and garlic in oil. Stir in chicken, tomatoes, chiles, broth, flour and spices. Simmer 3-5 minutes.
  • 3in a heavy 10"(or larger) skillet heat 1" of oil for frying. In a small skillet cover bottom with some oil and warm up to use to dip the tortillas into to soften before filling, draining on paper towels.
  • 4spoon 2 tablespoons of chicken mixture down the middle of each tortilla, top with a little cheese if desired. Roll up tightly and secure with a wooden toothpick.
  • 5Fry rolled up tortillas at 375 until golden brown. Drain on paper towels. Keep warm in oven while the rest of them are fried. Serve with rice and beans using the garnishes for dipping, watching out for the toothpicks. MUY DELICIOSO!

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About Mimi's Chicken Taquitos

Regional Style: Mexican
Hashtag: #taquitos