This recipe is so easy and can even be done with leftover shredded chicken. They are simple, delicious and are even really good when cold. I’ve made these for my husband when he would go to camp for work and they stay tasty for an entire week. Try them today!
Spanish rice is the perfect side to these. See my recipe here https://heartandsoulcooking.com/?p=17
Simple, delicious and versatile
- 2 medium chicken breasts, cooked and shredded
- Garlic salt
- Shredded cheddar cheese
- 2 dozen corn tortillas
- Oil for frying
The easiest way I have found to cook chicken for this recipe is to just boil the chicken in a large pot of water until no longer pink in the center. Usually about 20 minutes. Remove from water and let sit to cool down and then shred.
Once chicken is shredded, add garlic salt and pepper to your liking.
Heat oil in skillet over just medium heat. Not quite medium/high.
Using tongs, take a corn tortilla and dip it in the hot oil. You are just getting it softened so it doesn't crack when you roll it.
Put oiled tortilla on a clean surface (cutting board is what I use) and repeat with several more tortillas.
Place a large pinch of meat as well as cheese in the tortilla and roll. Using the tongs, gently place the rolled taquito, seam down into the hot oil. Repeat until your skillet is full.
Fry both sides of the taquito until they are golden brown. Usually around 3 minutes per side.
Remove from oil and place on a paper towel lined plate to drain.
Repeat with the remaining chicken, cheese and corn tortillas.
Enjoy with sour cream, guacamole, salsa and a side of spanish rice.