Shredded Chicken Taquitos (Rolled Tacos)

Shredded Chicken Taquitos (Rolled Tacos), 3.2 out of 5 based on 32 ratings
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If you like Mexican food your gonna love these shredded chicken taquitos. Beautifully seasoned shredded chicken wrapped in crunchy corn tortillas smothered in guacamole, shredded lettuce, shredded cheddar cheese and tomatoes. Homemade restaurant quality refried beans that are creamy and delicious and a wonderful Mexican style fried rice. Simply awesome!

Shredded Chicken Taquitos PlateIngredients: Shredded Chicken

1 1/2 lbs. boneless, skinless chicken breast

2 teas. seasoned salt

1 teas. pepper

3/4 teas. garlic powder

2 teas. onion powder

2 teas. chili powder

3/4 teas. cumin powder

1/2 teas. oregano

2 dry bay leaves

enough water to cover chicken ( about 2-3 cups )

Ingredients: Shredded Chicken Taquitos

shredded chicken

15 to 20 6in. corn tortillas

toothpicks

3 to 4 cups vegetable or canola oil for frying

Method: Shredded Chicken Taquitos

Wash chicken thoroughly and place in a medium sized skillet and add just enough water to cover the chicken. Add all ingredients and bring to a boil. Boil for 10 minutes then reduce heat and simmer, covered, for 30 to 40 minutes or until the chicken can be shredded using a wood spatula. If there is any liquid left simply turn up the heat and allow the liquid to evaporate. Let the shredded chicken cool enough to work with.

While the chicken is cooking, add the oil to another medium sized skillet. Only use enough oil to go half way up the side of the pan so when you start frying the oil won’t spill over. Heat oil to 350 degrees and lightly fry the tortillas, on both sides, using a pair of tongs, for about 5 to 10 seconds total.

All you are doing here is making them pliable enough to roll, you don’t want them crispy yet, that will come later.

Stack the cooked tortillas on a plate and when all of the tortillas are done, flip the whole stack over. this will allow the oil on the tortillas to drip evenly over all of them. Turn off the heat on the oil while you are rolling the taquitos.

Shredded Chicken Taquitos Assembly 2Shredded Chicken Taquitos Assembly 1Take about 2 spoonfuls ( about 2 ounces ) of the chicken and place it in a line across the center of a tortilla and roll it up.

Use a toothpick to keep it closed by inserting it at the edge of the tortilla and running it through the center.

Shredded Chicken Taquitos Assembly 3Shredded Chicken Taquitos FryingShredded Chicken Taquitos FriedContinue this process until all of the chicken has been used, you should get somewhere between 15 and 20 taquitos.

I like to place them on a piece of foil after rolling them because I don’t have to wash it later but a plate will work fine.

After they are all rolled up you can start to fry them in the 350 degree oil ( turn the heat back on when there are only a few taquitos left to roll ).

Fry a few at a time on both sides until golden brown, they will take about 2 minutes a side.

Remove to a plate and remove the toothpick.

Top with quacamole, shredded lettuce, shredded cheese and tomatoes and a little bit of hot sauce. Toppings are always optional, you can really put anything on them you want, this is just what I put on them. Here is a pretty picture for you.

Shredded Chicken TaquitosIngredients: Refried Beans

1 lb. dry pinto beans ( about 2 cups )

water ( 8 cups for soaking and 7 cups for cooking )

1 tbsp. salt

3/4 teas. fresh cracked pepper

3/4 tbsp. chili powder

3/4 teas. cumin powder

1 tbsp. onion powder

1 1/4 teas. garlic powder

4 slices thick cut bacon

Method: Refried Beans

Sort through the dry beans and remove any stones or rocks and soak the beans for 24 hours or overnight by putting the dry beans in a 3 to 5 qt. sauce pan or stock pot, adding 8 cups of water and cover. Refrigerate for at least 8 hours, 24 hours is better. Of course you will want to do this the day before. After the beans have soaked, drain the soak water and rinse off the beans in a strainer. Rinse out the pan and fill it with 7 cups of water and bring to a boil. Add beans, bacon strips and seasoning to the water and reduce heat to low and simmer for 3 hours, stirring occasionally. Keep the lid ajar to allow for evaporation of the liquid. Refried Beans UnmashedRefried BeansAfter 3 hours most of the liquid should have evaporated to the point that the beans should be seen through the liquid. You don’t want all of the liquid to evaporate or your beans will be dry. Remove the bacon strips and mash the beans with a potato masher until you get your desired consistency. For a creamier texture you can whisk the beans after mashing them.

The traditional way of making refried beans would be to follow all the steps above but without using the bacon during the cooking process. You would then add bacon grease or manteca ( lard ) to a skillet ( medium low heat ) and mash the beans into the fat. This is where the name ” refried beans ” comes from but adding the bacon at the beginning just saves you an extra step. For vegetarian style refried beans simply eliminate the fat ( bacon or lard ).

Ingredients: Mexican Rice

2 cups rice ( uncooked )

4 cups water

2-3 tbsp. olive oil

1/2 onion ( small dice )

3 cloves garlic ( minced )

2 tbsp. powdered chicken bullion

1/2 teas. salt

1 teas. pepper

1 teas. dark chili powder

1 teas. light chili powder

6oz. red enchilada sauce ( mild )

Method: Mexican Rice

Preheat a 3-5 quart sauce pan on medium heat and add the olive oil. Add the rice and saute for 8 to 10 minutes to slightly brown the rice, stir often or it will burn. Carefully add the water as it will steam when it hits the pan and can burn you. Add all other ingredients and give it a good stir to blend. Bring to a boil and then reduce heat to low and simmer covered for about 20 minutes, until all of the liquid has been absorbed and the rice is tender. Remove from heat and fluff it up with a fork. It’s ready to serve.

You are now ready to assemble your plates and enjoy the fruits of all your hard work so dig in and enjoy!

Shredded Chicken Taquitos PlateI think you’ll really enjoy the flavor and crispiness of these shredded chicken taquitos. They’re really easy to make. Top them with what ever you like and dig in! To make it a meal instead of an appetizer add the rice and beans and you’ll have one terrific meal! Enjoy and Happy Cooking!

David

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Comments

Shredded Chicken Taquitos (Rolled Tacos) — 28 Comments

  1. VA:F [1.9.22_1171]
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    I found this blog about a year and a half ago and printed out this very recipe. I had been searching for the perfect shredded chicken recipe for years. We eat tshredded chicken (just the way it is) in variations about every week or two. It is perfect. This is how I want my shredded chicken when I go out and I’m now disappointed when it is not! I never thought about trying to find this website again until today. Can’t wait to try some of your other recipes!

    • VN:F [1.9.22_1171]
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      Hi Aundrea,

      Thank you for the compliments and welcome back :-)

      Let me know what you think about some of the other recipes as you try them, I’d love to hear what you have to say.

      Take care for now and Happy Cooking!
      David

  2. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    So glad I stumbled upon your site! I was searching for rolled chicken tacos ~ I put my chicken in the crockpot and added small cans of salsa verde and chopped green chiles; cooked on Low for about 5 hours. After shredding, I added some of the stock and cooked it down again on the stove. Wow! I also tried your rice recipe and used the extra chicken stock for the liquid. I’ve always used a can of diced tomatoes but went with you on the enchilada sauce. Turned out great! And thanks for the pictures :-) I plated it just like yours with the guacamole, etc. (cheated and used canned refried beans). I also drizzled some Crema Mexicana on the tacos and sprinkled queso fresco over the beans.

    Now I’m going to hang out on your site awhile and check out the other recipes. Thanks so much!

    Stacy
    Tucson, AZ

    • VN:F [1.9.22_1171]
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      Hi Stacy,

      Thank you for your detailed comment! I really like what you did with the recipe :-) That’s awesome. I’m sure others will read this and try your version (including me), it sounds fabulous!

      I like to add lots of pictures because it really helps one to follow along with the instructions. I don’t really see that on other recipe sites and I want to give as much direction as I can. Pictures seem to be very helpful.

      I’m also happy to hear you’ll be hanging out here looking at other recipes, let me know if you try something else and what you think of it. I love the feedback!

      Until next time…. Happy Cooking!

      David

  3. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    This is a pregnancy craving for me. Lol I moved from dallas tx up to Pennsylvania and there isn’t any Mexican food anywhere! My chicken is boiling as of now. I’m so excited, I can’t wait to chow down!

    • VN:F [1.9.22_1171]
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      Hi Skye,

      I’m happy to help you with your craving and hope it will satisfy :-)Let me know how it turns out.
      Sorry to hear you can’t find any quality Mexican food but now you can make it at home!

      And, by the way, I hope you’ll have a happy and healthy “little one”!
      Take care and Happy Cooking!
      David

  4. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Thank you so much that helped a lot I am looking forward to trying this I’ve always wanted to make my own authentic mexican dishes at home.

    • VN:F [1.9.22_1171]
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      HI Britnee,

      Nice to here from you again, glad I could help you :-)
      I think you’ll find them very tasty. I love making my own Mexican food, especially when it’s as good as any Mexican restaurant and at about 1/2 the price, you can’t beat it! Please let me know if you have any questions, I love helping fellow chefs!
      I’d also love to know how they come out. Happy Cooking!
      David

  5. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    I’d like to try this recipe but I am just curious as to what kind of rice is to be used to make the mexican rice?

    • VN:F [1.9.22_1171]
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      Hi Britnee,

      Thanks for asking :-)
      I just use regular long grain rice, it works very well but you can use anything you like. I would note that some kinds of rice require different cooking times but just the regular rice you get in the store is fine.

      If you use instant rice you’ll only need half the water and you cannot fry it first. You would also have to add everything all at once before cooking it. This will be “ok” but not as good.

      Hope this helps and Happy Cooking!
      David

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