Mexican

Best Homemade Taquitos takes 30 minutes to prepare.

Best Homemade Taquitos takes 30 minutes to cook.

Best Homemade Taquitos makes 15 servings.

The ingredients for Best Homemade Taquitos are:

FILLING(EXCEPT TORILLAS):

30 CORN TORTILLAS
3 CHICKEN BREASTS
1 CAN CREAM OF MUSHROOM OR
CREAM OF CHICKEN SOUP
2 TSP OR CLOVES OF MINCED GARLIC; MAY BE SUBSTITUTED FOR GARLIC POWDER
1 TSP SALT
1 TSP BLACK PEPPER
1 TSP ONION POWDER


GARNISH OR TOPPING:

1 CUP SOUR CREAM
1 CUP SHREDDED CHEESE(ANY KIND)
4 AVOCADOS, MASHED
3 SCALLIONS CHOPPED
I SMALL CAN SLICED BLACK OLIVES
1 CUP SALSA (HOMEMADE OR BOUGHT)
OIL (FOR FRYING)
1 LG ZIPLOCK BAG OR OTHER PLASTIC BAG

Here is how you make Best Homemade Taquitos:

FIRST TAKE CHICKEN AND PLACE IN A POT WITH WATER AND BOIL UNTIL COOKED. ANY CHICKEN WILL DO NOT JUST CHICKEN BREAST, I ALSO USE WHOLE CHICKENS. BUT IT TAKES MORE WORK TO CLEAN OFF BONES.REMOVE CHICKEN FROM WATER ONCE IT HAS COOKED AND ALLOW TO COOL. GET A BOWL AND SHRED CHICKEN INTO IT. THEN GET ALL OF FILLING INGREDIENTS (EXCEPT TORTILLAS) AND MIX INTO BOWL WITH CHICKEN. PLACE 1-2 OF COOKING OIL INTO A FRYING PAN AND HEAT UP ON MEDIUM TO MED-HIGH HEAT.GET 10 TORTILLAS AT A TIME AND PLACE INTO A LARGE ZIPLOCK BAG SEALED OR HALF WAY SEALED AND MICROWAVE FOR 1 MINUTE TO SOFTEN TORTILLAS FOR ROLLING. GET SOME WAX PAPER OR A CUTTING BOARD WHERE YOU CAN PREPARE TO ROLL UP THE TAQUITOS. WHEN TORTILLAS ARE DONE, PLACE ONE AT A TIME ON YOUR PREPARED SURFACE AND PUT 2 TBS OF FILLING ON ONE END OF TORTILLA AND ROLL UP. PLACE TO ONE SIDE ON PREPARED SURFACE AND REPEAT UNTIL ALL CHICKEN IS GONE OR ALL TORTILLAS ARE GONE. IF YOU HAVE EXTRA CHICKEN RATHER THAN TORTILLAS THEN YOU CAN FREEZE IT OR REFRIGERATE IT FOR ANOTHER DAY OF USE.WHEN OIL HAS HEATED UP, USE TONGS TO CAREFULLY PLACE ONE TAQUITO AT A TIME, SEAM DOWN, INTO FRYING PAN. LINE UP SEVERAL TAQUITOS INTO PAN OR AS MANY AS YOU CAN WITHOUT OVERDOING IT. BE CAREFUL AS OIL MAY SPATTER AS YOU ARE DOING THIS. IF IT SPATTERS TOO MUCH THEN LOWER HEAT ELEMENT FROM HIGH TO MEDIUM. COOK TAQUITOS UNTIL LIGHT GOLDEN BROWN ON BOTTOM SEAM ABOUT 4 MINUTES(APPROX) DEPENDING ON HEAT. IF AFTER ONE IS CHECKED AND IT IS GOOD THEN FLIP ALL OF THEM TO OTHER SIDE WITH TONGS. REPEAT THIS UNTIL ALL ARE COOKED.AS YOUR TAQUITOS BEGIN TO BE DONE IN BATCHES, PLACE THEM INTO A DISH WITH PAPER TOWELS OR NAPKINS ON BOTTOM TO ABSORB EXCESS OIL. I LIKE TO USE A TUPPERWARE DISH WITH A LID SO I CAN CLOSE THE LID WHILE THE OTHERS ARE STILL COOKING SO THEY STAY WARM.SERVE YOURSELF 2 TAQUITOS ON A PLATE AND PUT ON YOUR DESIRED TOPPINGS. IF YOU DO THIS THEN YOU HAVE TO USE A FORK TO EAT IT. OR YOU CAN PUT YOUR TOPPINGS ON THE SIDE AND DIP BUT I LIKE TO TASTE EVERYTHING AT ONCE SO I LIKE IT ON TOP.IF THERE ARE ANY LEFT OVERS, I CLOSE THE LID TO MY TUPPERWARE DISH AND HAVE THEM THE NEXT DAY. THEY STILL TASTE GOOD.Number of Servings: 15Recipe submitted by SparkPeople user JOCHEBED1.

The nutritional information for Best Homemade Taquitos is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 286.9

• Total Fat: 15.3 g
• Cholesterol: 22.5 mg
• Sodium: 425.2 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 6.8 g
• Protein: 10.0 g

Best Homemade Taquitos is Mexican cuisine.