Chicken Taquitos

For those not watching calories, this recipe works for you. For those of us that are watching fat intake. . . you can make the filling and use it in flour tortillas or corn tortillas as a fajita or chicken taco filling. These are good deep fried and are tempting me to make them as I enter this.

Chicken Taquitos

1 lb. skinless, boneless chicken breasts
1 cup water
1/2 c minced green onion
1 tsp. minced garlic (1 clove, minced works just as well.)
4 Tbsp. chicken broth
1/2 tsp. each: Cumin, oregano and chili powder
3-4 cups oil
1 dozen corn tortillas
shredded lettuce
Guacamole
Cheddar Cheese
sour cream

Simmer chicken breasts in water 20-25 minutes. Remove from water and cool. (I usually saute the frozen chicken breasts in a skillet until done if I don't have precooked chicken.)
Saute onion and garlic in small amount of olive oil for 1 to 2 minutes.
Stir in chicken, chicken broth, cumin, oregano and chili powder.
Simmer 3 to 5 minutes.

In heavy skillet heat 1 inch oil. (I use a deep fryer. You can also use an electric skillet.)
Warm tortillas in microwave according to the package.
Spoon about 2 Tbsp of the chicken mixture down the center of each tortilla and roll up tightly. Secure with toothpicks.
Fry rolled tortillas at 375 degrees or until golden brown.
Drain on paper towels and remove toothpicks before eating.
Serve on a bed of shredded lettuce garnished with guacamole, sour cream, cheese or your favorite options.