Mexican Grill Chicken Taquito Enchiladas Recipes

CHICKEN ENCHILADA TAQUITOS

Steps:

• Preheat oven at 400 F degrees. Spray a 9x13 inch baking dish with cooking spray and set aside.
• In a medium size bowl shred the chicken breast. You can also chop it up in small pieces.
• Add the enchilada sauce and the cheese and stir everything together until well incorporated.
• Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Repeat with remaining ingredients.
• Spray the taquitos with more cooking spray. Alternatively, you could brush with melted butter.
• Bake for about 15 minutes or until tortillas turn golden brown. If you want crispier taquitos, place under the broiler for 1 or 2 minutes.
• Serve with any of the optional toppings and enjoy!

TAQUITO-ENCHILADA BAKE

Steps:

• Preheat oven to 375°F
• Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish. Arrange 1/2 the Jose Ole Taquitos over enchilada sauce. Evenly spread heated refried beans over taquitos.
• Mix red and green onions together.
• Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada sauce.
• Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese.
• Garnish with onions and olives. Serve with sour cream if desired.
• Makes 4 to 6 servings.
• Serving Suggestions:.
• This family favorite can be made with Jose Ole Mexi-Minis, Taquitos or Chimichangas.
• Use 1 20-ounce box Jose Ole Shredded Beef Taquitos or 1 22-5-ounce box Chicken & Cheese Taquitos.

GREAT CHICKEN TAQUITOS

Steps:

• Bring water to a simmer in a skillet over medium heat; add chicken. Cover skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork.
• Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes.
• Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in the hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil. Heat oil to 375 degrees F (190 degrees C).
• Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
• Fry rolled-up tortillas, working in batches, in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.

MEXICAN CHICKEN ENCHILADAS (RESTAURANT STYLE)

Steps:

• Place thawed chicken into a 7-10 qt pot. Pour fresh water into pot until the water covers all the chicken + 6 inches more of water. Place pot on burner.
• Put in the 5 bay leaves, 3 tbsp garlic, 1/2 of a onion, 2 1/2 tsp salt, 1 tbsp red pepper flakes.
• Boil on medium-high ( covered ) for 1 hour 20 min or until chicken falls off bone easily.
• Once chicken is cooked, place into a very large bowl. Place in fridge for 20 min to cool down for easy handling.
• While cooling down, drain half the broth and boil the rest uncovered.
• Take chicken out of fridge, begin shredding apart each piece by hand, discarding fat, bones, and knuckles. Make sure you have discarded all of the bones and knuckles.
• Add the lettuce, 2 whole chopped onions, 1 1/2 C pepper jack and 1 1/2 C colby jack cheese, powdered garlic, pepper, salt, chili powder, 1 can olives. Mix until well incorperated. Set Aside.
• Spray lightly 3 13x9 inch pans ( or 4-5 8x8 pans) with cooking spray.
• Pour in all enchilada sauce into pot with boiled broth, mix, turn down heat to medium-low.
• Get another person to assist you.
• Place and single corn tortilla on a wide spatula, place lightly into sauce, leave in no more than 5 seconds. Place tortilla into greased pan, fill with 1/4 c chicken mixture, roll up as tightly as you can without tearing.
• Repeat process until all tortillas and pans are used. Make sure each enchilada is place tightly, and close to eachother.
• Pour remaining sauce, cheese, and olives all over prepared enchiladas, cover with tin foil.
• Place in oven at 350 F for 35 min, broil HI the last 5 minutes uncovered.
• Cool, uncovered for 10 minutes.
• Serve with sour cream, salsa, green onions.

EASY CHICKEN TAQUITOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
• Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.