Chicken Taquitos

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 2 cup chicken broth
• 4 oz cream cheese
• 1 cup shredded cheddar cheese
• 12 corn tortillas
• 3 cup vegetable oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup salsa (optional)
• ½ cup sour cream (optional)
• 1 cup shredded lettuce (optional)

Steps

1. Place chicken breasts in a pot with chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken, shred it using two forks, and set aside.
2. In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly combined.
3. Warm tortillas in the microwave for 15-20 seconds or briefly in a dry skillet to make them pliable. This prevents them from cracking when rolled.
4. Place about 2-3 tablespoons of the chicken mixture in a line near one edge of each warm tortilla. Tightly roll up each tortilla and secure with a toothpick if needed.
5. Heat vegetable oil in a deep skillet or pot over medium-high heat to 350-375°F (175-190°C).
6. Carefully place taquitos seam-side down into the hot oil, frying in batches to avoid overcrowding. Fry for 2-4 minutes, turning occasionally, until golden brown and crispy on all sides.
7. Remove taquitos from the oil and place them on a wire rack lined with paper towels to drain excess oil. Remove toothpicks before serving.
8. Serve hot with optional salsa, sour cream, or shredded lettuce.