Name: Spicy Chicken Taquitos
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: Cooking spray -; 3 c. shredded cooked chicken -; 1 (8-oz.) block cream cheese, softened -; 1 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 -; 1 large avocado, pitted -; 1/2 c. sour cream -; 1/4 c. packed cilantro leaves -; 1 clove garlic -; Juice of lime -; Kosher salt -; Freshly ground black pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Chicken Taquitos

1. Cooking spray -

2. 3 c. shredded cooked chicken -

3. 1 (8-oz.) block cream cheese, softened -

4. 1 chipotle in adobo sauce, chopped, plus 1 tbsp sauce -

5. 1 tsp. cumin -

6. 1 tsp. chili powder -

7. Kosher salt -

8. Freshly ground black pepper -

9. 12 small corn tortillas -

10. 1 1/2 c. shredded Cheddar -

11. 1 1/2 c. shredded Pepper Jack -

12. Pico de gallo, for serving -

13. Crumbled queso fresco, for serving -

14. 1 large avocado, pitted -

15. 1/2 c. sour cream -

16. 1/4 c. packed cilantro leaves -

17. 1 clove garlic -

18. Juice of lime -

19. Kosher salt -

20. Freshly ground black pepper -

How to cook deliciously - Spicy Chicken Taquitos

1. Stage

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. Stage

Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.

3. Stage

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. Stage

Bake until crispy and golden, 15 to 20 minutes.

5. Stage

Serve with avocado cream sauce, Pico de Gallo, and queso fresco

6. Stage

In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.

7. Stage

Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.

8. Stage

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.

9. Stage

Place in basket of air fryer, seam side down, and cook at 400° for 7 minutes.

10. Stage

Serve with avocado cream sauce, pico de gallo, and queso fresco.

11. Stage

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 surface and refrigerate until ready to use.