Chicken Taquitos

Name: Chicken Taquitos
Cuisine: American, Mexican, Latin American
Ingredients: 2 ripe avocados; 2 tomatillos, quartered; 1 small green tomato, quartered; 1 serrano pepper, stemmed and halved; 2 garlic cloves; ¼ cup fresh cilantro leaves; ¼ cup chopped yellow onion; 1 tablespoon fresh lime juice; 1½ teaspoons kosher salt; 1½ pounds boneless, skinless chicken breasts (about 3); 1½ teaspoons kosher salt; 1½ teaspoons freshly cracked black pepper; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon paprika; ¼ teaspoon chili powder; ¼ teaspoon crushed red pepper flakes is teaspoon onion powder; 2 ounces cream cheese, at room temperature; Juice of 1 lime; 20 small corn tortillas; 8 ounces Colby Jack cheese, shredded (about 2 cups); 4 tablespoons (½ stick) salted butter, melted

12 steps

Updated at: Tue, 03 Dec 2024 00:16:08 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1207.5 kcal (60%)

Total Fat51.9 g (74%)

Carbs116.2 g (45%)

Sugars3.3 g (4%)

Protein66.4 g (133%)

Sodium1371.9 mg (69%)

Fiber9.4 g (34%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. To make the salsa verde: In a blender, combine the avocados, tomatillos, green tomato, serrano, garlic, cilantro, onion, lime juice, salt, and 1 cup of water and puree until smooth, 2 to 3 minutes. Transfer the salsa to an airtight container and chill for at least 1 hour, or until ready to serve.

Step 2

2. To make the chicken taquitos: Preheat the oven to 425°F. Spray a 9 × 13-inch baking dish or half sheet pan with cooking spray. Line a baking sheet with parchment paper.

Step 3

3. Put the chicken in the prepared baking dish and evenly season with salt and pepper

Step 4

4. Bake until the chicken reaches an internal temperature of 165°F, 18 to 25 minutes. Let rest for 15 minutes. Leave the oven on.

Step 5

5. In a small bowl, stir together the remaining ½ teaspoon each salt and pepper, the cumin, garlic powder, paprika, chili powder, pepper flakes, and onion powder.

Step 6

6. Place the chicken in a medium bowl and shred into little pieces using two forks. Add the spice mixture, cream cheese, and lime juice, and stir until the chicken is well coated and the cream cheese is incorporated

Step 7

7. Wrap the corn tortillas in a damp paper towel and microwave for 20 to 30 seconds.

Step 8

Working with one tortilla at a time, place about 2 tablespoons of the chicken mixture and 1 tablespoon of shredded cheese in the center of the tortilla. Fold one side of the tortilla over the chicken and roll to fully enclose the filling. Place a toothpick in the center of the rolled tortilla to keep it closed. Place the rolled tortilla on the prepared baking sheet. Repeat until all the tortillas have been filled.

Step 9

8. Brush the melted butter over the top of the rolled tortillas.

Step 10

9. Bake until golden brown and crispy, 15 to 18 minutes. Let cool for

Step 11

10 minutes, then remove the toothpicks and serve with the salsa verde.

Step 12

10. Store taquitos in an airtight container in the refrigerator for up to 3 days. Store salsa verde in an airtight container in the refrigerator for up to 5 days.