Chicken
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Cheese Chicken Taquitos
Prep
cook
total
Ingredients
For the chicken:
- 1 chicken breast
- 1 tbsp chicken bouillon
- 3 garlic cloves
- Salt to taste
For the filling:
- 3 tbsp oil
- 1/4 onion, finely diced
- 2 garlic cloves, minced
- Shredded cooked chicken
- 2 tbsp Tex-Mex Chicken & Steak seasoning (Spanglish Asadero)
- Shredded cheese of your choice
To assemble:
- Corn tortillas
- 1 tbsp flour + 2 tbsp water (to seal the taquitos)
- Oil for frying
To serve:
- Chipotle cream sauce (blend sour cream and chipotle peppers in a can)
- Shredded lettuce
- Pico de gallo
Tex-Mex
Directions
Cook the chicken:
- Place the chicken breast in a pot with salt, chicken bouillon, and 3 garlic cloves.
- Cover and cook for 45 minutes, or until fully cooked and tender.
- Shred the chicken and set aside.
Prepare the filling:
- Heat 3 tbsp oil in a pan.
- Add the onion and minced garlic; sauté for 30 seconds.
- Add the shredded chicken and mix well.
- Add 2 tbsp Tex-Mex seasoning and stir to combine.
- Turn off the heat and mix in the shredded cheese.
Assemble:
- Warm the corn tortillas in the microwave wrapped in a napkin (so they bend without breaking).
- Add a small amount of the chicken mixture to each tortilla and roll tightly.
- Mix the flour with water to form a paste and brush it on the edge to seal the taquito.
Fry:
- Heat oil in a pan.
- Fry the taquitos until golden and crispy, turning to brown all sides.
- Drain on paper towels.
Serve:
Serve with chipotle cream sauce, shredded lettuce, and pico de gallo.
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