Cheesy Shredded Chicken Taquitos

Ingredients 0/9

Step 1

Place the chicken in a large saucepan in a single layer. Pour in enough cool water to cover the chicken by about an inch. Bring it to a boil over medium-high heat, then lower the heat and let it simmer, covered, until the chicken is cooked through and no longer pink inside—this usually takes around 10 to 14 minutes. You can check by cutting into the thickest part or using a meat thermometer; it should read 165°F. Once it's cool enough to handle, shred the chicken with two forks and set it aside. Don’t forget to discard the poaching water.

Step 2

Preheat your oven to 350°F and lightly grease a baking sheet. In a large skillet, heat a bit of oil over medium heat and cook the onion until it softens and becomes translucent, about 5 minutes. Stir in the shredded chicken, olives, chiles, water, and taco seasoning. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. Stir in the Mexican cheese until it melts and everything is well combined, then remove the pan from the heat.

Step 3

Warm the tortillas on a griddle or skillet over medium-high heat for about 10 seconds on each side so they’re soft and pliable. Spoon some of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down on your prepared baking sheet.

Step 4

Pop the taquitos into the oven and bake until the edges turn golden and crisp, roughly 30 minutes. Let them cool a bit before serving, and enjoy!