Loaded baked chicken taquitos
Laura in the Kitchen · ♥ 5.2K likes · 115.7K views · 10 min video
Read about chicken in the BrightCulinary Book
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Ingredients
Method
Techniques
- olive oil
- ground chicken
- chopped up onions
- garlic
- tomato puree
- ground cumin
- Mexican oregano
- chicken bouillon powder
- 1 whole chipotle peppers in adobo
Heat a little olive oil in a medium skillet until hot.
Loaded taquitos and the filling ingredients
Add the ground chicken and the onion together so the onion keeps the chicken moist; season with salt and cook until it develops some color.
Browning chicken with the onion
- 2 whole roma tomatoes
- salt
Dice a couple of roma tomatoes; add the garlic and tomatoes and cook about 30 seconds until the garlic is fragrant.
- water
Add the tomato puree and a little water to thin, then the cumin, Mexican oregano and chicken bouillon powder, and one chipotle in adobo.
Simmer on low about 15 minutes until reduced and thickened; add a pinch more salt.
- 1 oz cream cheese
Stir in about an ounce of cream cheese over very low heat until melted; remove the chipotle and turn off the heat.
Cream cheese to keep it from drying
Warm the corn tortillas in the microwave in a dampened paper towel so they do not crack when rolled.
Warming and rolling the tortillas
- olive oil
Oil one side of each tortilla, flip it, add shredded pepper jack and some filling, neither over- nor under-filled, and roll with the oiled side out.
- 9 whole corn tortillas
Place seam side down, close together, on a lightly oiled baking sheet and brush a little more oil on top.
Bake at 425F seam side down for 10 minutes, flip, and bake another 10 minutes until golden and crispy.
- sour cream
- ½ whole lime
- shredded lettuce
- tomatoes
- cilantro
- queso fresco
Mix the sour cream with the juice of half a lime.
Top with thinly shredded lettuce, pipe over the lime sour cream, add more tomatoes, crumbled queso fresco and cilantro.