Ingredients
Equipment
Method
- In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts or thighs. Season generously with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook the chicken for about 6-8 minutes per side, or until cooked through and no longer pink in the center.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt and freshly ground black pepper
- Once cooked, remove the chicken from the skillet and place it on a cutting board. Let it cool slightly, then using two forks, shred the chicken into small, manageable pieces.
- Return the shredded chicken to the skillet or a bowl. If you're adding extra flavor to the filling, now's the time. Stir in the chopped fresh cilantro and shredded cheese, if using. Mix well to combine with the seasoned chicken.1/4 cup chopped fresh cilantro, 1/4 cup shredded Monterey Jack or cheddar cheese
- This is a crucial step for preventing the tortillas from cracking. You can warm them in a dry skillet over medium heat for about 30 seconds per side until pliable, or wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds.8-12 corn tortillas (street taco size or regular, warmed)
- Lay a warmed tortilla flat. Place a generous spoonful of the seasoned chicken filling near one edge of the tortilla. Tightly roll up the tortilla around the filling, tucking in the sides as you go to create a compact cylinder.8-12 corn tortillas (street taco size or regular, warmed)
- In the same skillet (or a clean one), add enough olive oil to generously coat the bottom (about 2-3 tablespoons). Heat the oil over medium-high heat until it shimmers. Carefully place the rolled taquitos seam-side down into the hot oil. You may need to cook them in batches to avoid overcrowding the pan.1 tablespoon olive oil
- Cook the taquitos for 2-3 minutes per side, turning them occasionally with tongs, until they are golden brown and crispy all over. You’ll hear them sizzle, indicating they’re getting wonderfully crunchy.
- Once crispy, remove the taquitos from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve your Easy Homemade Chicken Taquitos immediately with your favorite toppings. Think a dollop of cool sour cream, a spoonful of vibrant salsa, creamy guacamole, or a sprinkle of fresh pico de gallo.sour cream, salsa, guacamole, pico de gallo
Notes
Reheating is best done in the oven or air fryer for maximum crispiness. Avoid the microwave.