My family has always loved those little Taquito’s that you can find in the freezer section at the grocery store for way too much money! If you have a large family like I do, you need a small loan to buy enough for everyone! So of course, that triggered my curiosity! How could I make them at home so that we could enjoy that same great taste for less money? As I sat at my kitchen table pondering (and salivating) what is in those fabulous little frozen finger foods, I decided to get to work. I am on to something for sure! I think you will be pleased.
These taquitos were incredibly fun and easy to make and you have the freedom of versatility! If you like beef taquitos then replace the chicken with beef. I think they would be amazing with left over beef roast shredded and used as a chicken substitute! If you have shredded pork then substitute the chicken with pork. Literally, whatever you have at home will work with these!
I got a great deal on boneless skinless chicken breast so that was what I used and kept it mild (this time) by adding only taco seasoning, sour cream and cheddar cheese. That is another great thing about this recipe. It only requires 5 ingredients that you may already have at home! YES! Easy and quick! I love those kind of recipes especially, when I don’t want to make one more trip to the store in the bitter cold. Although, in the near future, I will add some green chilies and diced up jalapenos just to add a kick! These are a wonderful appetizer for movie night at home with the kids, for a party or even the main course when served with some Spanish rice and beans. Enjoy and please comment on how yours turned out!
1 lb. boneless skinless chicken breast cooked and shredded (or canned chicken)
1 package taco seasoning
1/4 – 1/2 c. sour cream
1 c. shredded cheddar or shredded Mexican cheese
2- packages of flour tortillas
Vegetable oil to fry in (enough to fill bottom one third of a large skillet)
First of all, fill the bottom one third of a large skillet with vegetable oil and heat on low medium heat. Mix the first four ingredients together. Microwave three tortillas at a time for about 15 seconds. This is to soften them so they fold easier without cracking. Take about 2 large spoonfuls of mix and lay in a straight line from the top to the bottom of the tortilla. Roll them tightly starting with the side with the filling. Place them fold down in the hot oil and press slightly with a pair of tongs so they don’t open up. When they start to brown turn them over. Remember the chicken is already cooked so you are only browning the tortilla. In my large skillet, I can cook about three at a time. When they are finished you can place them in the oven on warm until you are ready to serve.