BEST QUICK CHICKEN TAQUITOS

BEST QUICK CHICKEN TAQUITOS

Such an excellent thanks to spend leftover rotisserie chicken! very easy , crispy and crunchy! Serve with guac, pico de gallo and sour cream!
I was really torn whether to classify this as an appetizer or entree.


I could (and I have) eaten most of the platter, alone, in order that made it my dinner. on the other hand I even have also served this to some friends and family, which suggests I had to share so it unfortunately became an appetizer.


So i assume it’s both?


I don’t know. Either way, app or entree, these super crispy, crunchy taquitos comes together during a cinch with the assistance of leftover rotisserie along side a couple of pantry staples and my favorite blend of cheeses. Simply fill them up, roll them, and throw them in some hot, hot oil until super golden brown and crisp.


Serve with guacamole, pico de gallo and a dollop of soured cream . SO SO GOOD.


Such an excellent thanks to spend leftover rotisserie chicken! very easy , crispy and crunchy! Serve with guac, pico de gallo and sour cream!

• prep time : 20 MINUTES
• cook time : 10 MINUTES
• total time : 30 MIN

INGREDIENTS:

• 3 cups leftover shredded rotisserie chicken
• 1 (4-ounce) can diced green chilies
• 4 ounces extra-sharp cheddar , shredded
• 4 ounces Pepper Jack cheese, shredded
• 1/2 cup chopped fresh cilantro leaves
• 2 teaspoons flavorer
• 1 teaspoon ground cumin
• 1 teaspoon sauce , or more, to taste
• 12 (6-inch) corn tortillas, warmed
• 6 cups vegetable oil

DIRECTIONS:

• 1. during a large bowl, combine chicken, green chiles, cheeses, cilantro, flavorer , cumin and sauce .
• 2. Working one at a time, transfer tortilla to a piece surface; place 1/3 cup chicken mixture within the center of every wrapper. Bring rock bottom fringe of the tortilla tightly over the filling, rolling from bottom to top until the highest of the tortilla is reached; secure with wooden picks. Repeat with remaining tortilla and filling.
• 3. Heat vegetable oil during a large stockpot or Dutch oven over medium heat until it reaches 375 degrees F.
• 4. Working in batches, add taquitos to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, remove wooden picks.
• 5. Serve immediately.