Creamy Jalapeño Chicken Taquitos Recipe By Tasty

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CREAMY JALAPEñO CHICKEN TAQUITOS RECIPE BY TASTY



Creamy Jalapeño Chicken Taquitos Recipe by Tasty image

Here's what you need: chicken, jalapeño, cumin, garlic powder, salt, crema table cream, corn tortillas, oil, crema table cream, fresh cilantro, cotija cheese, avocado

Provided by Claire Nolan

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 12

6 cups chicken, shredded
¼ cup jalapeño, diced
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 ½ cups crema table cream
24 corn tortillas
oil, for frying
½ cup crema table cream
fresh cilantro
½ cup cotija cheese
avocado

Steps:

  • In a sauce pan, over medium-high heat, combine all taquito filling ingredients. Mix well and cook for 5 minutes, stirring occasionally.
  • Wrap tortillas in a damp towel and microwave for 15-20 seconds.
  • Place about 2 tablespoons of filling across the tortilla about ⅓ of the way up from the bottom of the tortilla, and roll the tortilla around the filling.
  • Heat about ¼ inch (½ cm) of oil over medium-high heat. Carefully, place 3-4 taquitos in the oil, and cook for 3 minutes on each side. (Frying them seam side down first helps them stay closed during frying!)
  • Remove from the pan and drain excess oil on the taquito on a paper towel.
  • Place cooked taquitos on a bed of lettuce and garnish with crema, cilantro, cotija, and avocado.
  • Enjoy!

Nutrition Facts : Calories 704 calories, Carbohydrate 46 grams, Fat 31 grams, Fiber 6 grams, Protein 60 grams, Sugar 2 grams

BUFFALO CHICKEN TAQUITOS



Buffalo Chicken Taquitos image

Super easy and extremely good. I found a recipe online that was similar, but it had too many ingredients. I simplified it and now it can be made mostly in the slow cooker.

Provided by Stacey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 5h30m

Yield 5

Number Of Ingredients 10

3 skinless, boneless chicken breasts
1 cup chicken broth
1 pinch paprika, or to taste
salt and ground black pepper to taste
¾ cup Buffalo wing sauce (such as Frank's® RedHot)
1 (4 ounce) package cream cheese, softened
1 (1 ounce) package ranch dressing mix
10 (6 inch) flour tortillas
½ cup shredded Cheddar-Monterey Jack cheese blend
2 tablespoons peanut oil

Steps:

  • Place chicken breasts into slow cooker; pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours.
  • Drain broth; shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix; stir until well mixed. Cook on low until flavors are blended, about 1 hour.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil.
  • Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.

Nutrition Facts : Calories 492.1 calories, Carbohydrate 42.8 g, Cholesterol 73.6 mg, Fat 24.3 g, Fiber 2.1 g, Protein 24.8 g, SaturatedFat 9.9 g, Sodium 1994.8 mg, Sugar 1.3 g

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