Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!
4.7 stars (14 ratings)
Ingredients
3cupsleftover shredded rotisserie chicken
14-ounce can diced green chilies
4ouncesextra-sharp cheddar cheese, shredded
4ouncesPepper Jack cheese, shredded
½cupchopped fresh cilantro leaves
2teaspoonschili powder
1teaspoonground cumin
1teaspoonhot sauce, or more, to taste
126-inch corn tortillas, warmed
6cupscanola oil
Instructions
In a large bowl, combine chicken, green chiles, cheeses, cilantro, chili powder, cumin and hot sauce.
Working one at a time, transfer tortilla to a work surface; place 1/3 cup chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached; secure with wooden picks. Repeat with remaining tortilla and filling.
Heat canola oil in a large stockpot or Dutch oven over medium heat until it reaches 375 degrees F.
Working in batches, add taquitos to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, remove wooden picks.