Homemade Chicken Taquitos

• •
  12 Tortilla, Corn, 6-Inch(312g)
• •
  4 cup Chicken, Shredded
• •
  2 cup Mozzarella Cheese

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

• •
  1 tbsp Taco Seasoning, Packet (E.G. Old El Paso)

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

• •
  1.5 cup Vegetable oil
• •
  2 cup Lettuce, Iceberg
• •
  1 cup Sour Cream

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

• •
  1 cup Guacamole, Store-Bought
• •
  1 cup Pico De Gallo, Fresh

Instructions

1. 1Wrap the corn tortillas in a damp kitchen towel and microwave on high 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, the 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 drying out.
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, carefully place the taquitos seam-side down into the hot oil. Cook 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 airtight containers while hot, allowing them to cool slightly before sealing.
8. 8Store in the refrigerator and reheat in a 350°F oven for 8–10 minutes until warmed through. Serve topped with the iceberg lettuce, sour cream, guacamole, and pico de gallo.