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.
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.
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.
Heat reserved oil to 375 degrees F (190 degrees C).
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.
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.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature
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