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Ingredients

1 cup water 1 pound skinless, boneless chicken breast halves 3 ½ cups vegetable oil (such as Crisco®), divided 1 cup finely chopped tomatoes ½ cup minced green onions 6 tablespoons chicken broth 2 teaspoons all-purpose flour 1 teaspoon minced garlic ½ teaspoon ground cumin ½ teaspoon dried oregano ½ teaspoon chili powder ½ teaspoon salt 12 (6 inch) corn tortillas 12 wooden picks 1 cup shredded lettuce, or to taste ¼ cup guacamole, or to taste

Nutrition Info

330.7 calories carbohydrate: 27.1 g cholesterol: 39.3 mg fat: 17.1 g fiber: 4.5 g protein: 18.6 g saturatedFat: 2.5 g servingSize: - sodium: 317.6 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Bring water to a simmer in a skillet over medium heat, add chicken. Cover skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool, shred with a fork.
Heat 1 tablespoon vegetable oil in a skillet over medium heat, cook and stir chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes.
Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat, carefully dip tortillas in the hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil. Heat oil to 375 degrees F (190 degrees C).
Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
Fry rolled-up tortillas, working in batches, in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.

6 servings

Great taquitos. A family favorite.