Chicken Taquitos

Course: Main Course
Cuisine: American, Mexican
Total Time: 30 minutes
Servings: 6 servings

When rolling these taquitos, try to make the sizes thin and consistent. If you have too much chicken sticking out the edges, then the chicken might burn during frying. So try to gently push back some of the chicken that sticks out into the the middle of the roll. Or if it's too much, pull out excess chicken.
If using flour tortillas, they might be soft enough to roll without having to do the initial dip in hot oil. Test roll one to see if the hot oil dip is needed. Please refer to our step by step photographs or the video for good visual rolling instructions.You also don't need to pre-fry the tortillas! Here's a tip from one of our Facebook readers, Gabriela Sanchez. "you don't need to fry them the first time to soften them. Just wrap about 10 tortillas at the time in a kitchen cloth or plastic wrap, put in microwave for about 1 minute or so then continue adding the chicken and fry them.



  • 1/2 pound (225g) cooked shredded Chicken breast or leg meat (Recipes here for Baked Chicken or Poached Chicken )
  • 1 onion , sliced thin
  • 2 cloves garlic , minced
  • 1 teaspoon (5ml) Worcestershire or Soy Sauce
  • Salt & Pepper to taste
  • 1 Tablespoon (5ml) oil for cooking
  • Vegetable oil for frying
  • about 12 corn tortillas ( 6" size)
  • Serve with Sour Cream, Fresh Salsa or Guacamole ( Here are recipes for Salsa and Guacamole )


Make Chicken filling:

  1. Heat large saucepan to medium heat. Add 1 Tablespoon oil, then add onions and garlic. Cook till soft and translucent.
  2. Add shredded chicken, Worcestershire or soy sauce and stir and cook for about 2 minutes or until everything is combined well.
  3. Add salt and pepper to taste.
  4. Allow mixture to cool completely.

Roll and Fry Taquitos:

  1. In large frying pan, add oil till about 1.5 " depth. Heat the oil to about 350ยบ F, or until hot enough when a small piece of tortilla sizzles when dropped in oil.
  2. Soften the tortillas in oil: Grab two tortillas at a time with a pair of tongs, and dip them for few seconds in the oil. Do not dip too long or tortillas will break apart. Gently lay hot tortillas on paper towels and pile them into a single stack.
  3. Spoon about 2 Tablespoons of chicken filling in a line across the bottom of the tortillas. Tightly roll them up, then skewer with toothpicks to keep them closed.
  4. Fry the tacos in the hot oil for about 1-2 minutes or until golden, then turn over and finish frying both sides. Blot taquitos of excess oil on paper towels and serve immediately with sour cream, fresh salsa or guacamole.