Shredded Chicken Taquitos

By randiboyle

Ingredients

• 2 Tbsp. EVOO
• 1/2 C. onion, diced
• 1/4 C. finely chopped red pepper
• 1 Tbsp. jalapeno, diced
• 2 C. shredded chicken breast
• 3 Tbsp. cilantro, diced
• 1/2 tsp. salt
• 1/2 tsp. cumin
• 1/4 tsp. black pepper
• 14 oz. tomatoes w/green chilies
• 3 Tbsp. vegetable oil
• burrito size flour tortillas

Details

Adapted from picky-palate.com

Preparation

Step 1

In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Place oil into large skillet over medium heat. Place about 2 large Tablespoons of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until golden brown on each side. Remove, transfer to a paper towel lined plate to dry.