Baked Chicken Taquitos With Two Sauces
Created by Kchurchill5 on December 1, 2015
- Servings: 5-7
- Prep Time: 10-15m
- Cook Time: 15-20m
- Recipe #21946
Ingredients
- 300 to 420 grams flour tortillas (10-14 tortillas, 4-5")
- Canola or vegetable oil
- FILLING
- 9 ounces cooked chicken (shredded, 2 cups)
- 1/4 cup diced plum tomatoes (seeded)
- 2 to 3 tablespoons diced scallions (white and green parts)
- 1 tablespoon fresh lime juice
- 1/4 cup green salsa (tomatillo)
- 1 cup shredded pepper jack cheese (or grated)
- 3 ounces cream cheese (room temperature)
- 3 tablespoons chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- TWO SAUCES (Red and Green)
- 3/4 cup green (tomatillo) salsa
- 1 small avocado (diced)
- 1 small jalapeno pepper (seeds and ribs removed)
- 1/2 cup sour cream
- 1 1/4 cups salsa (classic red salsa)
- 2 to 3 tablespoons fresh chopped cilantro (more or less to taste)
- 1 to 2 lime wedge
- Garnish
- Lime wedges
How to Make
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Step 1: Sauces ... Green Sauce - Add the green (tomatillo) salsa, avocado, jalapeno, and sour cream to a food processor; and pulse until everything is smooth and creamy. Taste, and season with salt and pepper, only if necessary; and, add a little cilantro and fresh lime juice if you want - just taste and adjust to your pallet. Pulse again until combined. Transfer to a bowl, cover; and, refrigerate.
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Step 2: Red Sauce - You can make your own salsa; but, you can also buy a good quality chunky medium heat (which I love) salsa at most grocery stores these days. Add the salsa, a little cilantro and lime to a small food processor; and, pulse until smooth. Transfer to another bowl, cover; and, refrigerator. Both sauces are done.
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Step 3: Taquitos ...Add all the ingredients to a large bowl; and, mix until combined. Lay out all the tortillas (room temperature) on the counter or cutting board; then, add a heaping spoon of the filling on the bottom half, on each taquito. Then, simply roll them up - "tightly." A loose rolled taquito will just fall apart when cooked. Secure with a toothpick. Note: You don't want to get the filling to close to the edge; as it will push out once rolled and cooked.
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Step 4: Bake ... These are baked not fried. Now, obviously, these can be deep fried or even, pan sauteed/fried; but, I prefer an oven bake. I prefer to cook them on a sheet pan, lined with parchment; and, topped with a baking rack. The baking rack allows the taquitos to brown evenly on all sides. Now, if you don't have the baking rack, don't worry - it isn't necessary. Before going in the oven; brush or lightly spray the taquitos with oil on both sides. I like to use an atomizer filled with canola or vegetable oil; but, you can also use a non stick spray too - just a light coat is all that is needed.
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Step 5: Bake in a preheated oven at 425 degrees, 15-20 minutes on the middle shelf until golden brown.
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Step 6: Serve and ENJOY! ... Once the taquitos are golden brown - serve with the 2 sauces.
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Step 7: You can also bake these ahead of time - freeze - then, just warm up in a 400 degree oven. Or, you can freeze before baking too. Thaw, and bake like above directions. They are perfect appetizers for a party; football game, New Years Eve, etc. And, they are very addictive!