Spicy Chicken Taquitos
From McGough's Recipes
YIELDS | PREP TIME | TOTAL TIME |
---|---|---|
12 | 15 Mins | 45 Mins |
INGREDIENTS
FOR TAQUITOS
- Cooking spray
- 3 c. shredded cooked chicken
- 1 (8-oz.) block cream cheese, softened
- 1 chipotle in adobo sauce, chopped, plus 1 tbsp sauce
- 1 tsp. cumin
- 1 tsp. chili powder
- Kosher salt
- Freshly ground black pepper
- 12 small corn tortillas
- 1 1/2 c. shredded cheddar
- 1 1/2 c. shredded Pepper Jack
- Pico de Gallo, for serving
- Crumbled queso fresco, for serving
FOR AVOCADO CREAM SAUCE
- 1 large avocado, pitted
- 1/2 c. sour cream
- 1/4 c. packed cilantro leaves
- 1 clove garlic
- Juice of lime
- Kosher salt
- Freshly ground black pepper
DIRECTIONS
FOR OVEN:
- Preheat oven to 425° and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
- Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
- Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese.
- Bake until crispy and golden, 15 to 20 minutes.
- Serve with avocado cream sauce, Pico de Gallo, and queso fresco
FOR AIR FRYER:
- In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
- Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
- Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly. Repeat with remaining filling and cheese.
- Place in basket of air fryer, seam side down, and cook at 400° for 7 minutes.
- Serve with avocado cream sauce, pico de gallo, and queso fresco.
FOR AVOCADO CREAM SAUCE:
- In a food processor, blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper. Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.
NOTES:
- We prefer corn tortillas for our taquitos, but if you like flour tortillas you can totally use them. They usually need a few extra minutes in the oven than corn tortillas do to get crispy!
https://www.delish.com/cooking/recipe-ideas/a28577904/chicken-taquitos-recipe/