Mimis Chicken Taquitos Recipes

CRISPY CHICKEN MINI-TACOS

Crispy Chicken Mini-Tacos image

Provided by Marcela Valladolid

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup finely chopped tomato
1/2 cup finely chopped white onion
1 jalapeno, stemmed and deveined
2 1 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 bone-in chicken breast, with skin
2 teaspoons olive oil, plus 2 tablespoons
Vegetable oil, for frying
6 corn tortillas
1/4 cup Mexican crema or sour cream
3 tablespoons shredded iceberg lettuce
3 tablespoons queso fresco or mild feta cheese

Steps:

Salsa: Combine the tomato, onion, jalapeno, and cilantro in a bowl. Mix well and season with salt and pepper, to taste. Set aside.
Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes. Remove the chicken from the oven and allow it to cool before shredding.
In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half.
To serve: Top with shredded lettuce and freshly made salsa. Drizzle with Mexican crema and sprinkle with crumbled queso fresco.

SPICY CHICKEN TAQUITOS

Spicy Chicken Taquitos image

Basic chicken taquitos with a little bit of spice. Quick and easy appetizer or main dish.

Provided by lefread

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

2 cooked skinless, boneless chicken breast halves, shredded
½ cup shredded pepper Jack cheese, divided
¼ cup shredded Cheddar cheese
2 tablespoons sour cream
1 tablespoon hot pepper sauce (such as Tapatio®)
1 tablespoon chopped fresh cilantro
½ tablespoon crushed red pepper flakes
½ teaspoon garlic powder
½ teaspoon onion powder
8 (6 inch) flour tortillas
6 tablespoons sour cream
1 tablespoon hot pepper sauce (such as Tapatio®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
Combine shredded chicken, 1/2 of the pepper Jack cheese, Cheddar cheese, 2 tablespoons sour cream, 1 tablespoon hot pepper sauce, cilantro, red pepper flakes, garlic powder, and onion powder in a medium bowl; mix well.
Place equal amounts of filling onto each tortilla, roll tightly to close, and place seam-side down onto the prepared baking sheet.
Bake in the preheated oven for 10 minutes. Turn taquitos over, sprinkle with remaining pepper Jack cheese, and bake until cheese is melted and taquitos are crispy, about 5 more minutes.
While taquitos are baking, mix sour cream and hot pepper sauce together in a small bowl for dipping sauce. Serve with taquitos.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 36 g, Cholesterol 74.3 mg, Fat 20.3 g, Fiber 2.4 g, Protein 25.5 g, SaturatedFat 9.8 g, Sodium 781.7 mg, Sugar 1.7 g

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