Green Chile Chicken Taquitos~Taquitos de Pollo

Taquitos de Pollo~Chicken Taquitos(Flautas)

Taquitos, Flautas or Tacos Dorados? How did you call these delicious and traditional Mexican crispy rolled tacos? I will cal them, all of the above, as long as it means I can have them often!

5 from 2 votes

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Course: Main Course

Cuisine: Mexican

Servings: 8 Servings

Ingredients

ngredients

• 4 cups shredded chicken previously cooked
• 6 roasted green chiles diced or 2 cans (7 ounces each)
• 1/2 cup grated Cotija cheese or crumbled queso fresco
• 1/3 cup green onions diced
• 1/4 cup cilantro chopped
• Juice of 1 lime
• 1 teaspoon cumin OPTIONAL
• 1 1/2 teaspoons garlic powder
• Salt and pepper to taste
• 24 to 30 corn tortillas
• Oil for frying
• Toothpicks

Instructions

Directions:

• In a large bowl, combine the shredded chicken along with green chiles, cheese, green onions, cilantro, lime juice, and spices, stir well to combine, taste for salt.
• Preheat 4 cups of  oil to medium heat in a heavy, deep skillet or pan.
• At the same time, heat a flat griddle pan to medium heat. I like to heat 6 tortillas at a time on the griddle and keep them warm in a tortilla warmer. In the past I have used the microwave to heat the tortillas, but they always, always tear and crack open when I roll them.
• Once you have 12 tortillas in the warmer, you can start filling and rolling. Add about 3 to 4 tablespoons of filling in each tortilla. Roll as tight as you can and secure with toothpick.
• Carefully add 6 taquitos to the hot oil.  While the 6 are frying, heat another 6 tortillas and transfer them to the warmer, this will help the process go faster. Line a large bowl with paper towels, set aside. Fry the taquitos for a minute or two on each side or until golden and crispy. Transfer taquitos(standing up) to bowl and let drain. Remove toothpicks before serving.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Tips~ Prepare a large batch, cool completely. Store leftovers in heavy freezer bags and freeze for a few weeks. You can bake or flash fry to reheat.

Tips~My Dad always told us tortillas needed to be heated on the hot comal (griddle) to complete the cooking process, and I believe it! In the past, my steamed tortillas tear when I would try to roll them. Unless, you have  good quality tortillas, then you are good to go!

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Topped with tomatillo avocado salsa, fresh lettuce and shredded queso Oaxaca….