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Puffy Chicken Taquitos

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This Tex-Mex appetizer is great for social events because it’s sure to please many palates. First the fried flour tortillas give a crunch while the sauce spiced chicken adds a rich flavor with the melted Cheddar plus a touch of sweet from the corn and lastly topped with the cabbage, cilantro, green onion and crema topping provides a crisp and fresh creamy finish.

Puffy Chicken Taquitos


  • 3 cups water 1 pound skinless, boneless chicken breast halves (Optional: substitute smoked chicken)
  • 3 ½ cups vegetable oil
  • 32 oz Tomato Sauce
  • 2 T Olive Oil
  • 2 T Ground Cumin
  • ¾ C Diced Sweet Onion
  • 2 Crushed Garlic Cloves
  • ¼ C Adobo Sauce
  • 1 T Chili Powder
  • 1 T Kosher Salt
  • ½ t Sugar
  • ½ C Grilled Sweet Corn (cut off the cob)
  • ½ C fresh Shredded Cheddar
  • (4-6 inch) flour tortillas
  • 12 wooden picks
  • 1 C shredded cabbage
  • ¼ C Minced Green Onions
  • ¼ C Chopped & De-stemmed Cilantro
  • 2 t Red Pepper Flakes
  • ½ C Mexican Crema


  1. 1.Place chicken in a pot and fill with water and cover pot. Bring water and chicken up to a boil in a pot over high heat. 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.
  2. 2.Heat oil in a small pot over medium heat. Add diced sweet onions and sauté until translucent about 5-minutes. Add smashed garlic cloves and cook until fragrant careful not to burn.
  3. 3.Add the tomato sauce and ½ C water. Stir to combine. Reduce heat to low.
  4. 4.Add cumin, Adobo sauce, chili powder, salt and sugar. Stir to combine ingredients. Let simmer for 20-minutes to reduce and infuse.
  5. 5.To fully incorporate all flavors, add chicken to cooled sauce, cover and refrigerate overnight.
  6. 6.Add shredded Cheddar and grilled sweet corn to chicken and sauce mixture and stir to combine.
  7. 7.Spoon about 2 tablespoons mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
  8. 8.Heat vegetable oil to 350 degrees. Fry rolled-up tortillas, working in batches, in hot oil until golden brown, about 2-3 minutes rotating sides or fully submerged. Remove taquitos with a slotted spoon and drain on paper towels.
  9. 9.Toss shredded cabbage, green onions, cilantro and red pepper flakes together and top the fried taquitos with cabbage mixture and drizzle with Mexican Crema.

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