Monday, September 9, 2013

Cheesy Shredded Chicken Taquitos with Pineapple Peach Salsa

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Shredded Chicken Taquitos
We love Mexican in our house and probably have it a couple nights a week. We’re always trying to think of new ways to make our Mexican dishes. Yesterday I put some chicken and Mexican seasonings in the crock-pot before we left for church and afterwards decided to make taquitos for dinner rather than our usual shredded Crock Pot chicken tacos. These were easy, fast, and deliciously crispy. Here’s how I made them:
  • 2 lbs. chicken breast meat (fresh or frozen)
  • chili powder, garlic salt, cumin to taste (or a can of enchilada sauce)
  • water
  • corn tortillas
  • 1 can refried beans
  • 1 1/2 c. grated cheese (I used colby jack but cheddar, jack, jalapeno, or any other cheese will work)
  • olive oil (or any kind of oil for frying)
  • Pineapple peach salsa (Or mango salsa, or any kind of sweet salsa—I found mine at Walmart and was so surprised to see a cool flavor there I decided to buy it)
  • Shredded lettuce
In Crock-Pot combine 3 cups of water, a generous amount of chili powder and garlic salt, and 1 tablespoon of cumin. Stir to incorporate. Place chicken breasts in Crock Pot and cook for 2-3 hours on high or 4-5 hours on low.
Once chicken is cooked, remove breasts into a large bowl and shred with 2 forks. Chicken should fall apart. Once all the chicken is shredded add 1/2 c. of the stock from the Crock Pot into the shredded chicken and mix to keep it from getting dry. 
Add 1/2 can of refried beans to chicken. Then add grated cheese to the top. Microwave for 1-2 minutes to melt cheese and warm the beans. Then stir well to incorporate the beans, chicken, and cheese. This is your taquito filling. Set aside.
Get out 10-12 corn tortialls. Pour 1/2 inch of oil in the bottom of a skillet and heat for 3 minutes. While oil is heating, fill corn tortillas one by one, placing filling on the side of the corn tortilla and rolling it over itself. Corn tortillas break very easily and if you put the filling in the middle they will break when you roll them. Use less filling than you think you need! Taquitos should be thin.IMG_0141IMG_0142 
Place a toothpick in each rolled taquito and stack on a plate. Using tongs, transfer uncooked taquitos one-by-one into the oil. Cook until golden brown on first side and then rotate to cook the next side. Remove from oil once cooked and place on a plate with a paper towel underneath to soak up the oil. Fry up all the taquitos until done.IMG_0151 IMG_0192
Serve with the pineapple peach salsa or any other sweet salsa you have and shredded lettuce. The sweet salsa really breaks up the creamy taquito filling! Such an easy but yummy dinner.


  1. This was so delicious and my kids have never eaten their dinner so fast! We had to basically force them to not continue stuffing their face so we could pray, haha. I didn't have corn tortillas so we just used the meat for salads, but seriously, the meat mixture was so delicious. Glad you are updating your food blog again because I'm always up for new recipes.

    1. Heather, I'm so glad you made the filling! It is seriously my favorite part! And you can use it any almost any dish. I use it in my enchiladas too... so much better than those canned soup enchiladas ;)

      I'm just jealous your kids eat this because we tried to get our kids to and they wouldn't touch it! They basically only eat fruit, veggies, bread, and cheese. I'm working on that ;)

  2. HahaWell I just made them again tonight, but the whole shabang since I had corn tortillas. So delish. A little tip, if you warm up your tortillas on a pan before rolling they won't break.

    1. Oh I'm so glad you told me that... I've been having issues with them breaking but they taste so much better than flour tortillas! So glad you guys love them. That picture on Instagram with the messy salsa and sour cream was so cute!