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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This recipe came from the book 365 Easy Mexican Recipes. I have made these several times and they are always a big hit and never last long. This recipe does take a little time - but the end result is worth the work. Ingredients:
1 1/4 lbs boneless skinless chicken breasts |
5 tablespoons vegetable oil |
1 medium onion, finely chopped |
1/2 teaspoon dried oregano |
3 ounces cream cheese, at room temperature |
1/2 teaspoon salt |
1/8 teaspoon pepper |
12 corn tortillas |
Directions:
1. Place chicken in medium saucepan of lightly salted water. Bring to a boil over med-high heat.
2. Reduce to low, simmer until chicken is done - but moist.
3. Shred into strips.
4. In medium skillet, heat 1 TBSP oil over med-high heat. Add onion and oregano. Cook until onion is tender. Remove from heat.
5. Stir in cream cheese. Add chicken, salt and pepper. Mix thoroughly.
6. In medium skillet, heat 2 TBSP oil over med-high heat. Using tongs, soften tortillas 1 at a time by dipping in hot oil for about 2 seconds on each side.
7. Add oil if needed.
8. Drain between paper towels. Stack and keep covered with clean towel.
9. To fill: Spoon about 2 TBSP mixture in strip in lower 1/3 of tortilla. Roll up tightly.
10. Secure with toothpick and lay seam side down on plate.
11. Repeat with all tortillas.
12. Taquitos can be held, covered and refrigerated, up to 6 hours before frying. Cover with plastic wrap to keep from drying out.
13. In medium skillet, heat remaining oil over med-high.
14. Fry taquitos, 2 at a time, seam side down, turning until lightly browned on both sides, about 2 minutes.
15. Drain on paper towels. Cut each taquito in half.
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