Ingredients

• 1 cup water
• 1 pound skinless , boneless chicken breast halves
• 3.5 cups vegetable oil , such as Crisco®
• 1 cup finely chopped tomatoes
• 0.5 cups minced green onions
• 6 tablespoons chicken broth
• 2 teaspoons all-purpose flour
• 1 teaspoon minced garlic
• 0.5 teaspoons ground cumin
• 0.5 teaspoons dried oregano
• 0.5 teaspoons chili powder
• 0.5 teaspoons salt
• 12 , 6 inch
• 12 woodens picks
• 1 cup shredded lettuce , or to taste
• 0.25 cups guacamole , or to taste

Instructions

1. 1 Bring water to a simmer in a skillet over medium heat; add chicken. Cover the skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork. Discard water and dry the skillet with a paper towel.
2. 2 Heat 1 tablespoon vegetable oil in the skillet over medium heat; cook and stir shredded chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes. Set aside.
3. 3 Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil in the skillet.
4. 4 Heat reserved oil to 375 degrees F (190 degrees C).
5. 5 Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
6. 6 Working in batches, fry rolled tortillas in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.

Nutrition per serving