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
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
CRISPY CHICKEN TAQUITOS
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 8 taquitos
Number Of Ingredients 7
Steps:
- Add enough oil to a heavy bottom straight-sided pan to come 2 inches up the sides. Heat over medium heat to 350 degrees F on a deep-fry thermometer.
- Meanwhile, mix together the chicken, Cheddar, 1/2 cup salsa and the cumin in a medium bowl. Spoon about a 1/4 cup of the mixture into the center of each tortilla. Roll the tortillas tightly around the filling and secure with a toothpick.
- Working in batches of 2 or 3 at a time, place the taquitos in the hot oil and fry, flipping as needed to brown evenly, until crispy and golden brown, about 3 minutes. Using tongs, remove the taquitos to a paper-towel lined plate to drain. Continue with the remaining taquitos. Serve alongside salsa and sour cream for dipping, if desired.
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- In a medium bowl, add the shredded chicken, chili powder, garlic powder, ground cumin, onion powder and salt in a bowl. Toss together to combine. Taste and season with more salt if necessary.
- Wrap the tortillas in a damp paper towel and heat them in the microwave for 1-2 minutes, flipping the tortillas halfway through until all of them are warm and pliable.
- Place a heaping spoonful of shredded chicken and shredded cheese onto each tortilla. Tightly roll up the tortillas and secure it closed by threading a toothpick along the seam (see photo in blog post).
- To fry the taquitos: Pour enough oil into the bottom of a deep skillet or frying pan so that the oil reaches halfway up the taquitos. Heat oil over medium-high heat to 350°F (To test, drop a small piece of tortilla in the oil. If it sizzles, it's ready.) Cooking in batches, add 3-4 taquitos and fry for about 1 1/2-2 minutes per side until golden brown. Transfer taquitos to a large plate or baking sheet lined with paper towels to soak up any excess oil.
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- [b]Taquitos:[/b] Preheat oven to 425 degrees. Grease two large baking sheets generously with cooking spray.
- In a medium mixing bowl, mix the chicken, corn, black beans, tomatoes, poblano pepper, cilantro, cumin, salt and pepper.
- Lay out a tortilla on a flat workspace. Spoon 2 tablespoons of the chicken mixture down the center of the tortilla. Then top with a bit of cheese.
- Roll up the tortilla to form the taquitos, then place it on the prepared baking sheet, seam-side down. Repeat with the remaining ingredients until all of your taquitos are prepared.
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