In an effort to avoid eating processed foods, I came up with this yummy shredded chicken taquito recipe. Serve with sour cream, salsa, guacamole, and green onions.


Recipe Summary

25 mins
1 hr 5 mins
1 hr 30 mins
10 taquitos


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken in a single layer in the bottom of a large saucepan. Pour in cool water until chicken is covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until no longer pink in the center and the juices run clear, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and shred meat with 2 forks when cool enough to handle. Discard poaching liquid.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

  • Heat oil in a large skillet over medium heat; add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add shredded chicken, olives, chiles, water, and taco seasoning; bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add Mexican cheese and stir until melted. Remove from heat.

  • Warm tortillas on a griddle over medium-high heat until soft, about 10 seconds per side. Add chicken filling to each tortilla, roll up tightly, and place seam-side down on the prepared baking sheet.

  • Bake in the preheated oven until edges are brown, about 30 minutes.

Cook's Note:

You can use corn tortillas instead of flour.

Nutrition Facts

536 calories; protein 29.8g; carbohydrates 44.3g; fat 26.1g; cholesterol 78.8mg; sodium 1856.9mg. Full Nutrition