5-Ingredient Chipotle Chicken Taquitos Recipe

Name: 5-Ingredient Chipotle Chicken Taquitos
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 10-12 taquitos
Ingredients: 3 cups shredded chicken (I used one large boneless chicken breast); 1-2 chipotle peppers in adobo sauce, minced; 3 cups shredded cheese, such as Monterey jack, cheddar or a combination of your favorite cheese; 12 7-inch flour tortillas (you can use corn tortillas if you prefer); 2-3 cups canola oil for frying (optional) or 1 tablespoon canola oil to brush the tortillas with if baking; Creamy Avocado Salsa Verde (recipe here); Pico de Gallo (recipe here); Shredded lettuce; Shredded cotija cheese; Mexican crema or sour cream

Ingredients

3 cups shredded chicken (I used one large boneless chicken breast)
1-2 chipotle peppers in adobo sauce, minced
3 cups shredded cheese, such as Monterey jack, cheddar or a combination of your favorite cheese
12 7-inch flour tortillas (you can use corn tortillas if you prefer)
2-3 cups canola oil for frying (optional) or 1 tablespoon canola oil to brush the tortillas with if baking
Creamy Avocado Salsa Verde (recipe here)
Pico de Gallo (recipe here)
Shredded lettuce
Shredded cotija cheese
Mexican crema or sour cream

	PREP TIME 10m	COOK TIME 12m	TOTAL TIME 22m
YIELD 10-12 taquitos

Instructions

In a medium bowl, toss the shredded chicken breast with the chipotle peppers and adobo sauce until well combined. Add more or less peppers and the adobo sauce to your liking.
To assemble , lay the tortillas on a work surface and fill the bottom third of each tortilla with ? cup of the shredded chicken mixture and sprinkle with ¼ cup of the shredded cheese. Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.
If frying, pour enough oil in a heavy bottom fry pan or pot to cover ½ inch or so enough oil reaches halfway up the sides of the tortillas when frying. Heat the oil to 350°F — use a candy thermometer to measure the oil without touching the bottom of the pan. If you don't have a thermometer, test the oil temperature by dropping a piece of the tortilla into the oil. If it sizzles it should be hot enough.
Add the filled tortillas to the hot oil and cook in batches so not to crowd the pan. Fry each side until golden brown, about 2 minutes each side. Transfer to a plate or cutting board lined with paper towels.
If baking, preheat the oven to 425°F. Place the tortillas on a baking sheet lined with parchment paper or foil, and lightly brush the filled tortillas with canola oil. Bake for 12-15 minutes or until golden brown and crisp then transfer to a plate.
To serve, remove the toothpicks from the taquitos and serve on their own or serve with avocado salsa verde, pico de gallo, sour cream or Mexican crema, shredded lettuce, and grated or crumbled cotija cheese.