EXPLODING CHICKEN TAQUITOS
Provided by Cooking Channel
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
- Remove chicken mixture from the refrigerator, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
- Prepare a baking sheet by spraying it with nonstick spray. Set aside.
- Dampen 2 paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
- Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons filling onto the tortilla. Spread it evenly across the entire surface, and roll the tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
- Bake in the oven until crispy, 14 to 16 minutes.
- Allow to cool for 5 minutes. Serve with sour cream and additional salsa for dipping, if using. Enjoy!
- PER SERVING (2 taquitos): 197 calories, 2.5g fat, 594mg sodium, 22.5g carbs, 3g fiber, 2g sugars, 20.5g protein
Nutrition Facts : Calories 197, Fat 2.5 grams, Sodium 594 milligrams, Carbohydrate 22.5 grams, Fiber 3 grams, Protein 20.5 grams, Sugar 2 grams
TAQUITOS - RANCH CHICKEN RECIPE
Provided by grammadot
Number Of Ingredients 24
Steps:
- For the chicken: Heat the olive oil in a medium skillet over medium-high heat. Sear the chicken until browned well, 1 to 2 minutes per side; set aside. Add the garlic and onions to the skillet and cook briefly. Add the chile powder, cumin, salt, tomato sauce, 2/3 cup water and the seared chicken back to the skillet. Bring to a boil, reduce to a simmer and cook until the sauce has reduced by about half, 12 to 15 minutes. For the sour cream ranch dip: Meanwhile, whisk together the sour cream, mayonnaise, milk, cilantro, dill, chile powder, garlic, hot sauce and salt in a mixing bowl until smooth. Cover and place in the refrigerator to chill until ready to serve. Once the sauce for the chicken is reduced, remove the chicken to a cutting board with a slotted spoon. Using 2 forks, shred the chicken, then return it to the skillet and toss to coat thoroughly. Stir in the lime juice and adjust the seasoning as needed. Set aside and allow to cool slightly, 10 to 12 minutes. For the taquitos: Fill a large Dutch oven halfway with vegetable oil and heat to 375 degrees F. Mix the cooled chicken with the Colby jack cheese. Divide the mixture among the tortillas, then roll the tortillas tightly, securing them with a toothpick. Add the taquitos to the hot oil in batches of 8 to 10 and fry until golden brown, 2 to 3 minutes per batch. Remove the taquitos to a paper towel-lined plate and repeat with the remaining taquitos. Remove the toothpicks and serve alongside the sour cream ranch dip.
EASY CHICKEN TAQUITOS
Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.
Provided by Sarah
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g
BAKED CREAMY CHICKEN TAQUITOS RECIPE
Even your pickiest of eaters will love these Baked Creamy Chicken Taquitos from Six Sisters. And you can feel good about dinner because they are baked instead of fried.
Provided by Camille Beckstrand
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees
- Line a baking sheet with foil and lightly coat with cooking spray.
- Heat cream cheese in the microwave for about 20-30 seconds so that it is soft and easy to stir.
- Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine.
- Then add cilantro and green onions.
- Add chicken and Pepper Jack cheese and combine well.
- Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
- Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
- Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
- Dip in creamy cilantro dressing if desired.
Nutrition Facts : Calories 522 kcal, Carbohydrate 53 g, Protein 26 g, Fat 22 g, SaturatedFat 10 g, TransFat 0.1 g, Cholesterol 63 mg, Sodium 1049 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving
BUFFALO CHICKEN TAQUITOS
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
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
BUFFALO 'N RANCH TAQUITOS RECIPE BY TASTY
Here's what you need: shredded rotisserie chicken, celery, Frank's® RedHot® Buffalo 'N Ranch Thick Sauce, cream cheese, kosher salt, vegetable oil, all purpose flour, water, corn tortillas
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 12 taquitos
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large, high-walled skillet over medium heat until it reaches 350°F (180°C).
- In a large bowl, mix together the shredded chicken, diced celery, Frank's® RedHot® Buffalo 'N Ranch Thick Sauce, cream cheese, and salt until fully combined.
- In a small bowl, mix together the flour and water to create a paste.
- Stack the tortillas on a plate, cover with a damp paper towel, and microwave for 1 minute, until softened and warmed through.
- Scoop about 2 tablespoons of the chicken mixture onto the lower third of a tortilla, then tightly roll up the tortilla, brushing a bit of flour paste on the edge of the tortilla to seal together. Place seam-side down on a baking sheet and repeat with the remaining ingredients.
- Add 3-4 of the rolled taquitos at a time to the hot oil, seam-side down, and fry, turning halfway through, for 4 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain any excess oil.
- Serve with more Frank's® RedHot® Buffalo 'N Ranch Thick Sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 12 grams, Fat 76 grams, Fiber 1 gram, Protein 9 grams, Sugar 0 grams
CHICKEN BACON RANCH SALAD
I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.
Provided by Bibi
Categories Chicken Salad
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Line a salad plate with small Romaine lettuce leaves.
- Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
- Serve salad on the prepared plate and top with crumbled bacon.
Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg
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- Preheat oven to 425 degrees. In a medium microwave safe bowl, heat cream cheese for 20-30 seconds.
- Add the green salsa, lime juice, cumin, chili powder, onion powder and Ranch mix to the cream cheese and stir to mix well. Mix in the garlic, cilantro and green onions. Stir in the shredded chicken and Pepper Jack cheese.
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