Chicken Taquitas {a recipe}

These are SO yummy.  But I might make a small suggestion to not make these when you're husband is gone and you're single-mommin' it with a nursling, a toddler and two rowdy kids.  You might almost lose your sanity.  Not that I know from experience. *ahem*
I mentioned it before when I shared my everyday spaghetti sauce recipe.  We have these for dinner lots, but they'd be great as little appetizers if you used six-inch tortillas.  Reheat in the oven any leftovers to keep tortilla nice and crispy. 

CHICKEN TAQUITAS

1 lb. boneless, skinless chicken breasts

1 C. water

1/2 C. minced green onions

1 tsp. minced garlic

3-4 C. Crisco oil

1 C. finely chopped tomatoes 

6 T. chicken broth

2 T. flour

1/2 tsp. salt

1/2 tsp. cumin

1/2 tsp. oregano

1/2 tsp. chili powder

flour tortillas

Simmer chicken in water in 10-inch skillet, covered for 20-25 minutes.  Remove from water and cool.  Shred with fork.  Saute onion and garlic in 1 tablespoon oil for 1-2 minutes.  Stir in chicken, tomato, broth, flour and spices; simmer 3-5 minutes. 

In a heavy 10-inch skillet, heat about 1-inch of oil.  Dip tortillas quickly into oil to soften; drain on paper towels.  (Confession sometimes I skip this step and just roll tortillas up as normal, it works just fine that way.)  Spoon about 2 tablespoons of mixture down center of each tortilla.  Roll up tortillas tightly.  Secure with wooden toothpicks.  Fry at 375 degrees until golden brown.  Drain on paper towels.  Keep tortillas warm in 350 degree oven.  Remove toothpicks; serve with guacamole or sour cream.  Yield about eight 10" tortillas or a dozen 6" tortillas.