Chicken Taquitos

By sassy47

Ingredients

• 4 skinless, boneless chicken breast halves - cooked and shredded
• 1 1/2 cups shredded smoked Cheddar and Swiss cheese blend
• 1 (7 ounce) can green salsa
• 1 cup chopped onion
• 20 (6 inch) corn tortillas
• 1 quart peanut oil for frying, or as needed
• 1 cup sour cream
• 1 cup chunky salsa
• 1 cup guacamole

Details

Servings 20

Preparation

Step 1

1. Heat oil in a deep-fryer to 350 degrees F (175 degrees C).

2. In a medium bowl, mix together the shredded chicken, cheese,
green salsa, and onion. Spoon about 1 1/2 tablespoons of the
mixture onto tortillas, or enough so that when rolled up, each one
is about 1 inch wide. Filling should not come to close to the ends,
or it will fall out. Secure rolls with toothpicks.

3. Fry rolls 4 or 5 at a time so there is enough room between them
for even cooking. Cook for 3 to 5 minutes, or until golden brown.
Once they float, I leave them in for about another minute. If the
taquitos are not crisp when cool, you haven't cooked them long
enough. Drain on paper towels. Serve with sour cream, salsa and
guacamole for dipping.