CHICKEN TAQUITOS
Easy homemade Chicken Taquitos made with shredded chicken, cheddar cheese, and a creamy salsa blend rolled in tortillas and baked or fried until crispy.
Provided by Lauren Allen
Categories Main Course
Time 32m
Number Of Ingredients 12
Steps:
- Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
- For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
- Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
- Baked Taquitos: Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
- Fried Taquitos: Add about 1 1/2 inches of oil to a large skillet and heat to medium-high. Once hot (the tortillas should sizzle immediately when added to the oil). Fry the taquitos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
- Serve taquitos with guacamole, salsa and sour cream.
Nutrition Facts : Calories 559 kcal, Carbohydrate 34 g, Protein 31 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 131 mg, Sodium 1047 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
SHREDDED CHICKEN AND CHEESE TAQUITOS
In an effort to avoid eating processed foods, I came up with this yummy shredded chicken taquito recipe. Serve with sour cream, salsa, guacamole, and green onions.
Provided by vitaminamy
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 5
Number Of Ingredients 9
Steps:
- Place chicken in a single layer in the bottom of a large saucepan. Pour in cool water until chicken is covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until no longer pink in the center and the juices run clear, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and shred meat with 2 forks when cool enough to handle. Discard poaching liquid.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Heat oil in a large skillet over medium heat; add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add shredded chicken, olives, chiles, water, and taco seasoning; bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add Mexican cheese and stir until melted. Remove from heat.
- Warm tortillas on a griddle over medium-high heat until soft, about 10 seconds per side. Add chicken filling to each tortilla, roll up tightly, and place seam-side down on the prepared baking sheet.
- Bake in the preheated oven until edges are brown, about 30 minutes.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 44.3 g, Cholesterol 78.8 mg, Fat 26.1 g, Fiber 3.8 g, Protein 29.8 g, SaturatedFat 12.9 g, Sodium 1856.9 mg, Sugar 4.3 g
CHEESY TAQUITOS (CHEQUITOS) RECIPE BY TASTY
Here's what you need: ground beef, white onion, garlic, kosher salt, ground cumin, chili powder, cayenne, paprika, dried oregano, shredded chicken, tomato, kosher salt, ground cumin, chili powder, cayenne, paprika, dried oregano, shredded parmesan cheese, shredded mexican cheese blend, lime wedge, sour cream, fresh cilantro
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 16 taquitos
Number Of Ingredients 22
Steps:
- In a large saucepan over medium heat, brown the ground beef. Once the beef is browned, add the onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook for 2-3 minutes more to allow the flavors to meld and ensure the beef is cooked through. Remove the beef mixture from the pan and set aside.
- In a clean large saucepan over medium heat, combine the shredded chicken and crushed tomatoes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook until warmed through, about 5 minutes. Remove from the pan and set aside.
- In a medium bowl, mix together the Parmesan and Mexican-blend cheeses.
- Heat a medium nonstick pan over medium heat. Add about ¼ cup (25 G) of cheese to the center of the pan and spread into a circle. Let the cheese melt, then add a spoonful of beef or chicken filling to the bottom of the circle.
- Slide the cheese shell out of the pan onto a cutting board and let cool for 30 seconds, then roll tightly to encase the filling. The melted cheese should stick to the outside, sealing the taquito. Repeat with the remaining ingredients.
- Serve the taquitos with lime wedges, sour cream, and fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 19 grams, Sugar 1 gram
SLOW COOKER CHEESY CHICKEN TAQUITOS RECIPE
We love an easy dinner recipe and our Slow Cooker Cheesy Chicken Taquitos are a family favorite.
Provided by Steph Loaiza
Categories Main Course
Time 4h20m
Number Of Ingredients 8
Steps:
- Place chicken breasts in a slow cooker and cover with taco seasoning. Add cream cheese and water.
- Cook on high for 4-6 hours on high, 6-8 hours on low.
- Preheat oven to 400 degrees.
- Shred chicken with two forks in your slow cooker, then add cheddar cheese. Stir to combine.
- Place a small amount of chicken mixture on each tortilla, then roll each tortilla up, placing them seam-side down on a baking sheet.
- Brush each taquito with melted butter, then bake for 8-12 minutes until edges start to golden.
- Serve warm with salsa for dipping.
Nutrition Facts : Calories 507 kcal, Carbohydrate 41 g, Protein 27 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 102 mg, Sodium 1753 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
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