Homemade Chicken Taquitos

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  Tortilla, Corn, 6-Inch
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  Chicken Breast, Grilled(960g)
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  Mozzarella Cheese(480g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Taco Seasoning, Packet (E.G. Old El Paso)(15g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Vegetable oil(360g)
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  Lettuce, Iceberg(480g)
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  Sour Cream(240g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Guacamole, Store-Bought(240g)
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  Pico De Gallo, Fresh(240g)

Instructions

1. 1Wrap the corn tortillas in a damp kitchen towel and microwave over high heat for 1 minute until warm and pliable.
2. 2Shred the cooked chicken breast into bite-sized pieces. In a large bowl, combine the shredded chicken, part-skim mozzarella, and taco seasoning packet; mix until evenly distributed.
3. 3Working with one tortilla at a time, spread approximately ⅓ cup of the chicken mixture in a line down the center of each tortilla. Tightly roll the tortilla around the filling and secure with a toothpick. Cover the rolled taquitos with a damp towel to prevent the tortillas from drying out and cracking.
4. 4Heat the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until the oil shimmers and moves easily in the pan.
5. 5Working in small batches to avoid crowding the pan, carefully place the taquitos seam-side down into the hot oil. Cook for 1–2 minutes per side, rotating occasionally, until light golden brown on all surfaces (about 10 minutes total for all taquitos).
6. 6Transfer the cooked taquitos to a paper towel-lined plate to drain excess oil while still warm.
7. 7Divide the cooked taquitos evenly into 6 serving portions while hot.
8. 8Serve warm, topped with shredded iceberg lettuce, sour cream, store-bought guacamole, and fresh pico de gallo.