Chicken taquitos are still a big hit around my house. They're quick, easy and the kiddies love them. I cook two boneless, skinless chicken breasts for this recipe. But this is a great recipe to use up any leftover chicken.
Chicken Taquitos (Flautas de Pollo)
- 1 or 2 cups shredded chicken
- 12 to 16 corn tortillas
- 1 cup Vegetable oil (for frying)
- Sour Cream
Heat a non-stick skillet, a griddle or a comal over medium-high heat. Warm the corn tortillas on the griddle: wrap in a kitchen towel or aluminum foil to keep warm.
Place 1 to 2 tablespoons of shredded chicken in center of corn tortilla; roll up tightly. (To prevent taquito from unrolling, secure with a toothpick.)
Heat vegetable oil in a medium skillet over medium-high heat. Carefully place taquitos seam-side down in hot oil. Fry 4 or 5 at a time for 3 to 5 minutes on each side or until a light golden brown.
Serve with Guacamole, Sour cream, Mexican Rice, Refried Beans. Enjoy!!!