Crispy Chicken Taquitos (GF/Grain Free)
Filled with tender chicken, melted cheese, and a perfectly crunchy exterior, they’re a crowd-pleaser that’s perfect for any occasion. Whether you enjoy them as an appetizer or a main course, these flautas or chicken taquitos are always a hit. We love to pair them with zesty Mexican rice, creamy refried beans, and fresh guacamole for a truly satisfying meal. Get ready to dive into crispy, cheesy perfection!
Equipment
- 10-12 inch frypan
- mixing bowl
Ingredients
- 2 cups Shredded chicken (cooked)
- 1 cup Shredded pepperjack cheese
- 1 4oz can Green chiles
- 1/4 cup Sour cream
- 1/3 cup Green enchilada sauce (I like Siete brand)
- 1/2 cup Diced and sautéed white onion
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Garlic salt
- 1 Package Siete chickpea tortillas or 8-10 grain free tortillas (sana Coconut flour tortillas work well too)
- 1/2 cup Avocado oil
Instructions
- Shred the chicken: Shred two cups of cooked chicken (I like to buy already cooked rotisserie chicken and use that here), but you can use a chicken breast, cook and shred it. It's about 3/4 lb breast.
- Sauté onion: Cut and dice 1/2 cup white onion. Place onion In a sauté pan with 1-2 tbsp avocado oil and sauté over medium heat until translucent.
- Make the filling: In a medium bowl, add cooked and shredded chicken, cooked onion, pepperjack cheese, sour cream, green chiles, enchilada sauce and seasoning. Mix until well incorporated.
- Prep your pans: Have two pans ready to go. One for heating up your tortillas the other for pan frying them. Fill one 11-inch fry pan with avocado oil just enough to coat the bottom of the pan with about 1/4-1/2 inch of oil.
- Warm tortillas: Using your tortilla heating pan, spray or brush to coat each tortilla with a touch of avocado oil and heat them up over medium heat until warm and pliable. (You can heat 2-3 at a time).
- Fill and roll: Fill the tortilla with your chicken mixture about 1/4 cup each and roll tightly, placing seam side down on a plate until ready to fry.
- Fry the taquitos: Now heat your fry pan with avocado oil up on medium high heat until the oil it hot begins to form ripples. Place the tortillas seam side down and cook 2-3 min each side or until golden brown. Repeat the process working in batches of 2-3 works best to not over crowd the pan. Note-Use a splash guard to prevent oil from splattering up.
- Drain and serve: Once done frying transfer to a plate lined with a paper towel to soak up the excess oil. Serve warm and enjoy!
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!