Ingredients

Ingredients

• 1 rotisserie chicken
• 1 (4-ounce) can diced green chiles
• 1 (32-ounce) bottle canola oil (4 cups), for deep-frying
• 10 medium or soft taco-sized flour tortillas
• 1 1/4 cups shredded Mexican cheese blend

Serving options:

• Shredded lettuce
• Pico de gallo
• Crumbled queso fresco cheese
• Mexican crema
• Sliced pickled jalapeños
• Guacamole

Instructions

1. Pick apart and shred the meat from 1 rotisserie chicken until you have 3 cups. Place in a medium bowl. Add 1 can diced green chiles and any liquid from the can and stir to combine.
2. Heat 4 cups canola oil in a large, high-sided skillet or saucepan over high heat until 350ºF. The oil can also be tested by placing a small piece of tortilla into the hot oil. If it sizzles immediately, the oil is ready. Meanwhile, fill the taquitos.
3. Place 1 (8-inch) flour tortilla on a work surface. Spoon a scant 1/3 cup of the chicken and chile mixture across the bottom third of a tortilla. Top with 2 tablespoons of the shredded Mexican cheese blend. Press the mixture with your fingers into a long log along the bottom third of the tortilla. Roll up tightly and secure with toothpick inserted lengthwise along the seam. Repeat filling the remaining 9 tortillas.
4. Line a baking sheet with paper towels. Working in batches, add the rolled tortillas to the hot oil and fry until golden-brown, about 1 minute per side. Transfer to the baking sheet to drain. Once the fried taquitos are cool enough to handle, carefully remove the toothpicks. Serve warm with desired toppings and/or dips.

Recipe Notes

Variations: This recipe yields very large taquitos. You can use smaller tortillas, but will need to reduce the amount of filling and cheese added to each.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat taquitos in a 350°F oven until warmed through, about 10 minutes.