Chicken Taquitos
Servings: 6
Ingredients
- 1 lb. Chicken Breast, cooked, pulled
- ¼ cup Corn Kernels
- ¼ cup Green Chile Sauce*
- ¼ cup Enchilada Sauce*
- 3 oz. Jack Cheese, grated
- 3 oz. Cheddar Cheese, grated
- 2 Tbls. Cream Cheese
- 1 Tbl. Cilantro, minced
- 1 tsp. Jalapeños, canned, chopped
- 1-1/2 tsps. Kosher Salt
- ½ tsp. Black Pepper
- Pinch Oregano, dry
- 10 ea. 6” Corn Tortillas
- 1 ea. Egg (lightly beaten)
- 5 ea. Bamboo Skewers 6”
- As needed Canola Oil, for frying
- ¼ cup Sour Cream
- 1 Tbl. Cilantro, minced
- 1/2 cup Guacamole*
- 1/2 cup Fresh Salsa*
Directions
- Add enough oil to a heavy bottom straight sided pan to come two inches up the sides. Heat over medium heat to 350℉ on a deep-fry thermometer.
- Place the chicken breast, corn, green chile sauce, enchilada sauce, jack cheese, cheddar cheese, cream cheese, cilantro, jalapeños, salt, black pepper and oregano into a mixing bowl and stir to combine.
- Quickly fry the stack of tortillas in the oil for 5 seconds to soften the tortillas. Lay the tortillas onto a cutting board. Brush the top edge of each tortilla with egg wash and evenly divide the chicken mix onto each tortilla.
- Roll each taquito tightly. Lay two taquitos side by side with the sealed edges facing inwards. Insert a bamboo skewer through the center of two taquitos. Repeat the process with the remaining taquitos
- Fry the taquitos until crispy and golden brown (2-1/2 to 3 mins.).
- Remove from the fryer and allow to drain on paper towels. Remove the bamboo skewer and cut the taquitos in half.
- Drizzle the sour cream over the taquitos.
- Sprinkle the cilantro over the taquitos and serve with guacamole and fresh salsa.
Recipe Notes
*Green Chile Sauce, Enchilada Sauce, Guacamole and Fresh Salsa are available at most major grocery stores.