Great Chicken Taquitos

Name: Great Chicken Taquitos
Total time: 60
Yield: 6
Ingredients: 1 cup water; 1 pound skinless, boneless chicken breast halves; 3.5 cups vegetable oil (such as Crisco®), divided; 1 cup finely chopped tomatoes; 0.5 cup minced green onions; 6 tablespoons chicken broth; 2 teaspoons all-purpose flour; 1 teaspoon minced garlic; 0.5 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.5 teaspoon chili powder; 0.5 teaspoon salt; 12 (6 inch) corn tortillas; 12 wooden picks; 1 cup shredded lettuce, or to taste; 0.25 cup guacamole, or to taste

Recipe by wadeg from allrecipes.com

Appetizer,Snack 60 Mins.

Ingredients

6 servings

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1 cup water
•

1 pound skinless, boneless chicken breast halves
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3.5 cups vegetable oil (such as Crisco®), divided
•

1 cup finely chopped tomatoes
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0.5 cup minced green onions
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6 tablespoons chicken broth
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2 teaspoons all-purpose flour
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1 teaspoon minced garlic

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0.5 teaspoon ground cumin
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0.5 teaspoon dried oregano
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0.5 teaspoon chili powder
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0.5 teaspoon salt
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12 (6 inch) corn tortillas
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12 wooden picks
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1 cup shredded lettuce, or to taste
•

0.25 cup guacamole, or to taste

Instructions

Bring water to a simmer in a skillet over medium heat; add chicken. Cover the 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. Discard water and dry the skillet with a paper towel.
Heat 1 tablespoon vegetable oil in the skillet over medium heat; cook and stir shredded chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes. Set aside.
Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil in the skillet.
Heat reserved oil to 375 degrees F (190 degrees C).
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.
Working in batches, fry rolled tortillas 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.