Cooked - (to Try) Spicy Chicken Taquitos - New Recipe

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(to Try) Spicy Chicken Taquitos

12.0

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 ½ c. shredded cheddar

1 ½ c. shredded Pepper Jack

Pico de Gallo, for serving

Crumbled queso fresco, for serving

(sauce) 1 large avocado, pitted

(sauce) ½ c. sour cream

(sauce) ¼ c. packed cilantro leaves

(sauce) 1 clove garlic

(sauce) Juice of lime

(sauce) Salt

(sauce) Ground black pepper

Select all/reset

Preheat oven to 425° and spray a large baking sheet. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
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.
Bake until crispy and golden, 15 to 20 minutes or place in basket of air fryer, seam side down, and cook at 400° for 7 minutes.
Serve with avocado cream sauce, pico de gallo, and queso fresco.

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