Chicken recipes

Spicy Chicken Taquitos

You don’t need an excuse to have a celebration to make chicken taquitos. They make a superb each time meal and bring the birthday party themselves. We’ve protected each a manner to bake the taquitos chicken and to make them within the air fryer. The air fryer makes them even crispier in much less time! However, you are making them, make sure to load them up with homemade salsa and the avocado cream sauce.

We prefer corn tortillas for our taquitos, however, if you like flour tortillas you can completely use them. They typically need a few more mins in the oven than corn tortillas do to get crispy!

Spicy Chicken Taquitos

Spicy Chicken Taquitos

INGREDIENTS

FOR TAQUITOS

Cooking spray

3 c. shredded cooked chicken
(8-oz.) block cream cheese, softened
chipotle in adobo sauce, chopped, plus 1 tbsp sauce
1 tsp. cumin

1 tsp. chili powder

Kosher salt

Freshly ground black pepper

12 small corn tortillas
1 1/2 c. shredded cheddar
1 1/2 c. shredded Pepper Jack

Pico de Gallo, for serving

Crumbled queso fresco, for serving

FOR AVOCADO CREAM SAUCE
large avocado pitted
1/2 c. sour cream
1/4 c. packed cilantro leaves
clove garlic

Juice of lime

Kosher salt

Freshly ground black pepper

DIRECTIONS

FOR OVEN:
  1. Preheat oven to 425° and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
  2. Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
  3. Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese.
  4. Bake until crispy and golden, 15 to 20 minutes.
  5. Serve with avocado cream sauce, Pico de Gallo, and queso fresco
FOR AIR FRYER:
  1. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
  2. Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
  3. Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly. Repeat with remaining filling and cheese.
  4. Place in basket of air fryer, seam side down, and cook at 400° for 7 minutes.
  5. Serve with avocado cream sauce, pico de gallo, and queso fresco.
FOR AVOCADO CREAM SAUCE:
  1. In a food processor, blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper. Pour into a bowl and press plastic wrap directly over the surface and refrigerate until ready to use.

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