Cook the Chicken Filling
Sauté the chicken: In a skillet over medium heat (setting around 5), add 4 tablespoons of chicken stock, the diced chicken breast, chopped onion, minced garlic, salt, and pepper. Cook for about 5 minutes until the chicken is cooked through.
Add seasoning: Add 1 packet of taco seasoning and 2/3 cup of chicken stock. Stir well.
Simmer: Continue cooking over medium heat for about 4–5 minutes, allowing the liquid to reduce and thicken until it coats the chicken nicely. Turn heat to low to keep warm.
Assemble the Rolled Tacos
Lay out an 8-inch flour tortilla.
Place a generous scoop of the chicken filling across the tortilla and top with about 1 tablespoon of shredded Mexican blend cheese.
Roll the tortilla tightly, tucking in the ends to seal in the filling and crunch.
Secure the rolled taco with a toothpick to keep it closed while frying. Repeat for 8–10 tacos.
Fry to Golden Perfection
Heat canola oil in a deep pan/skillet over medium-high heat (around setting 7).
Gently lay the rolled tacos into the hot oil.
Fry for about 2 to 3 minutes, turning as needed until the tortillas are golden brown and crispy on all sides.
Remove from oil and transfer to a plate lined with paper towels to drain.
Serve
Important: Remove all toothpicks before serving.
Serve hot with sour cream and salsa on the side.
