Linda’s Chicken Taquitos


  • 1 Pre roasted Chicken – Shredded and picked off the bones
  • 1 Green Bell Pepper
  • 1/2 Red Onion
  • 3 Cloves Garlic
  • 1 Pablano Pepper
  • 1 Sm Tomato
  • 3-4 Strips of Red Roasted Bell Pepper (I bought mine in a jar)
  • 1/4 cup olive oil
  • 2 TBsp Real Butter
  • Juice of 1 Lime
  • 14 Flour Tortillas
  • Toothpicks
  • Oil for frying


  1. I’m not a huge pepper fan, so I only used maybe a quarter of the Pablano and a quarter of the Green Bell Pepper. I feel a little of these go a long way.
  2. Finely chop the bell peppers, onion, Pablano, tomato and garlic. Heat oil and butter together and add chopped veggies. Cook for about 5 minutes…till onions are translucent. Add shredded chicken and lime juice and let cool to about room temp.
  3. Put about 2 tablespoons of chicken mixture in a tortilla and roll tight. To hold in place put a toothpick through the center. After you have rolled all the tortillas, fry in oil about 2 minutes then turn over for another 2 minutes. When removing from oil place on paper towels to absorb excess oil.
  4. Serve! I topped mine with a Chili Con Queso sauce and served refried beans and homemade guacamole on the side. You can top these with whatever you like…maybe a red chili sauce or a western chili, or maybe even a tomatillio sauce. It’s up to you!