Perfect for an appetizer or an actual meal, these chicken taquitos are delicious, quick, and super easy!

15 Min Chicken Taquitos

Prep/Cook Time: 15 Minutes

Serving Size: 1

What You'll Need:

•tortillas - flour or corn (I used street tacos flour tortillas)

•1 chicken breast

•favorite taco seasoning (if you don't have a packet, you'll be needing cumin, garlic powder, chili powder, salt, pepper)

•2 tbsp plain yogurt (optional)

•choice of cheese (I used fiesta style)

•1/2 tomato

•1/4 red onion

•cilantro

•~1/2 jalapeño

•1 tsp garlic salt

•1/2 lemon

•favorite sauces / salsas (I used a creamy jalapeño sauce and an avocado ranch sauce)

How To:

➊ Add your chicken in a Ziploc bag with your seasonings. I add about 2 tbsp of plain yogurt to make the chicken juicier/saucier. Place in the fridge while you're prepping your pico de gallo.

➋ To make your pico de gallo - chop up your tomato, onion, and jalapeño. Then add garlic salt, a bunch of cilantro, and lemon. Mix together and set aside.

➌ Place the chicken in a skillet with some oil until fully cooked. Remove from the skillet and shred it using two forks. Mix it with your choice of cheese. Next, get a fry pan and fill it up with oil to where it would reach about half-way up the tortillas. Get the oil HOT! You can test this by throwing a piece of a tortilla in the pan - it will sizzle if the oil is hot enough.

➍ To assemble your tortillas, fill the bottom third of the tortilla with your chicken and cheese mix. Roll them up tightly (trying not to rip them) and keep them together with a toothpick. Do not overstuff your tortillas.

➎ Carefully place your rolled up tortillas in the oil - do not overcrowd them. Fry them for about 2 minutes on each side or until they're golden brown. Once cooked, place them on a napkin to soak up the extra oil.

➏ Plate your taquitos and drizzle with your sauces. Top with a couple spoonfuls of your pico de gallo and sprinkle cheese if preferred.

Enjoy your incoming food coma!