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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil chicken until just cooked through; about 30 minutes. Chop, shred or grind cooked chicken and place in a large frying pan. Add water and stir in spices. Simmer on medium-low heat, uncovered for 25 minutes, until meat is richly colored and has absorbed liquid. | 2. Heat oil, at least 2 inches deep, in a large frying pan or deep fryer. If using deep frying, be sure to stack(2 layers) taquitos in basket. They will float and unravel. | 3. In another frying pan, warm tortillas until easy to roll without tearing. Spread chicken mixture in a 1/2 strip (1 Tbs.) along one side of the tortilla. Roll up the tortilla tightly and place on a tray with the overlapping edge down to avoid unrolling. Repeat with remaining tortillas and chicken until all ingredients are used. | 4. When oil is hot, place taquitos (in batches) in pan or deep fryer and brown to desired crispness, about 5 minutes. Drain on paper towels. Serve with pico de gallo, guacamole, and sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1 -2	lb	boneless skinless	0.0	0.0	0.0	0.0
water	1 1/2	cups		0.0	0.0	0.0	0.0
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
salt	1/4	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
tortilla	2	packages	blended	-	-	-	-
canola oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.