| Level: | Intermediate |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 18 taquitos |
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon minced garlic
- 1 small onion, sliced
- 2 tablespoons ancho chile powder
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- One 8-ounce can tomato sauce
- Juice of 1 lime
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons milk
- 1 tablespoon minced fresh cilantro, plus more for garnish
- 1 tablespoon minced fresh dill
- 1/2 teaspoon ancho chile powder
- 1 clove garlic, grated
- Dash of hot sauce
- Pinch of kosher salt
- Vegetable oil, for frying
- 1 1/2 cups grated Colby jack cheese
- 18 small corn tortillas
Instructions
- For the chicken: Heat the olive oil in a medium skillet over medium-high heat. Sear the chicken until browned well, 1 to 2 minutes per side; set aside. Add the garlic and onions to the skillet and cook briefly. Add the chile powder, cumin, salt, tomato sauce, 2/3 cup water and the seared chicken back to the skillet. Bring to a boil, reduce to a simmer and cook until the sauce has reduced by about half, 12 to 15 minutes.
- For the sour cream ranch dip: Meanwhile, whisk together the sour cream, mayonnaise, milk, cilantro, dill, chile powder, garlic, hot sauce and salt in a mixing bowl until smooth. Cover and place in the refrigerator to chill until ready to serve.
- Once the sauce for the chicken is reduced, remove the chicken to a cutting board with a slotted spoon. Using 2 forks, shred the chicken, then return it to the skillet and toss to coat thoroughly. Stir in the lime juice and adjust the seasoning as needed. Set aside and allow to cool slightly, 10 to 12 minutes.
- For the taquitos: Fill a large Dutch oven halfway with vegetable oil and heat to 375 degrees F.
- Mix the cooled chicken with the Colby jack cheese. Divide the mixture among the tortillas, then roll the tortillas tightly, securing them with a toothpick.
- Add the taquitos to the hot oil in batches of 8 to 10 and fry until golden brown, 2 to 3 minutes per batch. Remove the taquitos to a paper towel-lined plate and repeat with the remaining taquitos. Remove the toothpicks and serve alongside the sour cream ranch dip.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 391 |
| Total Fat | 33 g |
| Saturated Fat | 6 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 55 mg |
| Sodium | 316 mg |
Reviews
I diced the chicken up very small and used flour tortills instead and served with Spanish rice and we LOVED these!! So so good
We loved making these for app night. Very tasty. We did take the previous advice and heated up the tortillas before rolling them. We just heated them in a skillet.
These are amazing & I love the sauce! The idea to warm the tortillas on an open flame was perfect! The tortillas stayed intact while rolling & while frying. I will also try these in the air fryer
My family thought they were amazing!! My husband said they were the best taquitos he’s ever had. I would definitely recommend heating the corn tortillas on the open flame burners (both sides) and slightly crisp the edges before filling them. Once the tortillas were heated they were much more pliable and didn’t crack. The first two I rolled, without heating broke immediately. But after heating them, there was no breakage at all. Entire family loved them. Great Super Bowl dish with different sides to dip, ex. guacamole, chipotle ranch, salsa, refried beans, etc.
In order to get the chicken shreddable, I upped the cooking time in the sauce with lid on.
Has anyone brushed the tortillas with oil, filled & roll them & then put them into the air fryer to fry them?
My mom and I just made these for dinner last night. The flavor was amazing but frying was a little messy. Overall, I would still recommend this recipe.
You can use flour tortillas instead of corn as a quick alternative. I haven’t made this yet but I’ve worked a lot with corn tortillas and you have to dip them in hot water or oil before filling and rolling them up to prevent tearing. Seeing as they’re being fried in oil, I would suggest dipping them for a couple of seconds in the hot oil before filling them.
Flavor was great but I, like another reviewer, had trouble with the tortillas cracking. I even tried heating them first. Instead, I fried them flat and stacked four tortillas together with the meat mixture sandwiched in between. You could substitute enchilada sauce for the tomato sauce mixture.
Are you using magic corn tortillas that don’t crack and break when you roll them? This was such a waste of time to find out At the end, the corn tortillas break and you can’t deep fry them…