Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until browned on both sides (about 5 minutes per side).
- Add onion, garlic, and bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in black beans, diced tomatoes and green chilies, taco seasoning, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and easily shredded.
- Remove chicken from the skillet and shred with two forks. Return shredded chicken to the skillet and stir to combine with the sauce. Stir in cilantro. Season with salt and pepper to taste.
- Lightly warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them individually on a dry skillet for a few seconds per side until pliable.
- Place about 2-3 tablespoons of chicken filling in the center of each warmed tortilla. Roll tightly, starting from one end and securing with a toothpick if needed.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully place taquitos in the hot oil, seam-side down, working in batches to avoid overcrowding the skillet.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove taquitos from the skillet with tongs and place on a baking sheet lined with paper towels to drain excess oil.
- Remove toothpicks (if used). Serve immediately with your favorite toppings like sour cream, guacamole, salsa, shredded lettuce, and cheese.
Notes
Ensure the chicken filling is not overly saucy to prevent soggy taquitos. Warm the tortillas before rolling to avoid cracking. Fry at 350°F (175°C) and do not overcrowd the skillet for optimal crispness. Drain excess oil after frying. You can also add a binding agent like refried beans or cream cheese to the chicken filling.