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Great Chicken Taquitos

Rated as 4.67 out of 5 Stars

"Great taquitos. A family favorite."
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1 h servings 331
Original recipe yields 6 servings


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  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving: 331 calories; 17.1 27.1 18.6 39 318 Full nutrition

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Read all reviews 21
  1. 24 Ratings

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Most helpful positive review

Great filling! I used chives instead of green onions and upped the cumin to 2 tsp. I also used taco sized flour tortillas, brushed on olive oil and baked at 425 for 15 min instead of frying. Oh...

Most helpful critical review

Husband said that they were the best he has ever had, I made a few changes. We like things spicy so I added 2 diced fresh jalapeños. I cooked the chicken covered with water in my instapot ( elec...

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Least positive

Great filling! I used chives instead of green onions and upped the cumin to 2 tsp. I also used taco sized flour tortillas, brushed on olive oil and baked at 425 for 15 min instead of frying. Oh...

This was great. I omitted the cumin and oregano and added onion powder and cilantro, and a little diced jalapeño. I found that flour tortillas held together better than corn but both were yumm...

The filling is unbelievable delicious. It was tricky to dip the tortillas in hot oil and then fill, etc., easy, but tricky. The filling stayed inside the tortillas while being fried, due to the...

This filling is GREAT! if it were just the filling I would give this 5 stars(more if I could). However, it could just be that corn tortillas hate me, but in any case the tortillas just broke. Wh...

Definitely love this recipe, the moisture of the chicken and ingredients inside the corn tortilla were great. Maybe just a touch more salt though. Did the initial frying of the tortilla to get...

Prepared the taquitos exactly as listed above....delicious!! Family ate them up. Recipe is definitely a keeper!!! Going to try them baked next time.

guys if your tortillas break then just heat them up a bit in the microwave. They become more pliable! anyways there were awesome!

Super yummy! My whole family loves this dinner and begged for more. I followed another persons suggestion and brushed vegetable oil on top and baked them and they were delicious!

This is recipe is spot on. The filling was delicious. I had no issue rolling the tortillas after frying them for a little bit, like other people have mentioned. I will definitely make this aga...