Mimis Chicken Taquitos Recipes

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CHICKEN TAQUITOS



Chicken Taquitos image

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

2 cups cooked shredded chicken ((I use rotisserie))
6 ounces cream cheese (, softened)
1/4 cup salsa (, your favorite kind)
1/4 cup sour cream
1 cup shredded cheddar cheese
1 cup baby spinach leaves (, chopped)
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
salt and freshly ground black pepper (for taste)
15-20 corn or flour tortillas
guacamole, sour cream, salsa, hot sauce

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



Easy Chicken Taquitos image

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

1 (10 ounce) can chicken chunks, drained
¼ cup shredded Cheddar cheese
5 drops hot pepper sauce (such as Tabasco®)
12 corn tortillas

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

MIMI'S CHICKEN TAQUITOS



Mimi's Chicken Taquitos image

These are a little time consuming, but oh so much better than the frozen ones from the store. I have found some great recipes for homemade tortillas. I am going to try them out on this recipe. YUMMY.

Provided by Karla Harkins

Categories     Other Snacks

Time 1h15m

Number Of Ingredients 14

1 lb boiled chicken, i think the thighs on the bone taste best
1 c water
1/2 c minced green onions
1 Tbsp oil
1 tsp minced garlic
2 tsp flour
1/2 tsp each: cumin, oregano, chili powder
1 c chopped and seeded tomatoes
4 oz chopped green chiles
6 Tbsp chicken broth
1 c grated cheese, if desired
12 medium corn tortillas
GARNISHES
salsa verde, picante sauce, pico de gallo, guacamole, sour cream, sour cream mixed with taco seasoning is good too

Steps:

  • 1. Simmer chicken in water, covered, 20-25 minutes (or cheat and use rotisserie chicken and broth from a box!) Cool chicken, saving broth. Pick meat from bones and shred meat with a fork.
  • 2. Saute onion and garlic in oil. Stir in chicken, tomatoes, chiles, broth, flour and spices. Simmer 3-5 minutes.
  • 3. in a heavy 10"(or larger) skillet heat 1" of oil for frying. In a small skillet cover bottom with some oil and warm up to use to dip the tortillas into to soften before filling, draining on paper towels.
  • 4. spoon 2 tablespoons of chicken mixture down the middle of each tortilla, top with a little cheese if desired. Roll up tightly and secure with a wooden toothpick.
  • 5. Fry rolled up tortillas at 375 until golden brown. Drain on paper towels. Keep warm in oven while the rest of them are fried. Serve with rice and beans using the garnishes for dipping, watching out for the toothpicks. MUY DELICIOSO!

CRISPY CHICKEN TAQUITOS



Crispy Chicken Taquitos image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 8 taquitos

Number Of Ingredients 7

Vegetable oil, for frying
2 cups shredded rotisserie chicken
1 cup shredded mild white Cheddar cheese
1/2 teaspoon ground cumin
1/2 cup chunky prepared salsa, plus more for serving, optional
Eight 6-inch flour tortillas
1/2 cup sour cream, for serving, optional

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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