By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
1863 cal · 60 min
Taquitos de Pollo
Recipe GLPR9d1172868ed017
Crispy fried corn tortilla rolls filled with tender shredded chicken breast. These classic taquitos are golden, crunchy, and perfect as a main course or appetizer. Serve with your favorite salsa or guacamole for dipping.
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Ingredients
24 corn tortillas
1 1/4 pounds cooked, shredded chicken breast
1 quart canola oil for frying
Directions
Warm the corn tortillas briefly in a microwave or over a skillet to make them pliable and easier to roll without cracking.
Place about 2 tablespoons of shredded chicken in the center of each warm tortilla, leaving a small border around the edges.
Roll each tortilla tightly around the filling, tucking in the sides as you go to create a compact cylinder. Place seam-side down on a plate.
Heat the canola oil in a deep skillet or Dutch oven to 350°F. You need enough oil for the taquitos to be submerged or at least mostly covered.
Carefully place the rolled taquitos seam-side down into the hot oil, frying in batches to avoid crowding the pan. Do not overcrowd.
Fry for 2 to 3 minutes until the tortillas turn golden brown and crispy, turning once if needed to ensure even cooking on both sides.
Remove the taquitos with a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
Serve the taquitos hot, optionally with salsa, guacamole, or your preferred dipping sauces on the side.
Comments
This is a stripped-down, honest weeknight taquito that lives up to its 60-minute window when you start with a rotisserie chicken from any Charlotte chain (Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger). Corn tortillas and canola oil are staples everywhere in town, and the whole meal costs under $12 for six servings—roughly $2 per person. The real caveat is prep: rolling, sealing, and pan-frying six taquitos demands your attention start to finish; this is not a hands-off dish. They are best eaten the same night, warm and crispy from the skillet.
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