Cream Cheese And Chicken Taquitos Recipe 45
CREAM CHEESE AND CHICKEN TAQUITOS RECIPE - (4/5)
Provided by carvalhohm
Number Of Ingredients 8
Steps:
- Heat ½-inch oil in a sauce pan on medium heat. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, colby jack and spinach. Add salt and pepper to taste. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides. Repeat until all the tortillas are filled, rolled and fried. Set on paper towels to drain.
CHICKEN AND CREAM CHEESE TAQUITOS RECIPE - (4.5/5)
Provided by mjohnmeyer
Number Of Ingredients 15
Steps:
- 1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper. 2. Working with one tortilla at a time, add 2 tablespoons of the chicken mixture down the center of each tortilla. Roll up and set seam side down on a plate. Repeat until all the tortillas are filled and rolled. 3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat. Cook tortillas in batches, turning to brown each side (2-3 minutes per side). Remove to a paper towel lined plate to drain. 4. Serve with your choice of dipping sauce. navywifecook.com
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- Add cream cheese, salsa and sour cream to a mixing bowl and stir until smooth. Add remaining ingredients (except the tortillas) and toss to combine. Taste and add more seasoning, if needed.
- For corn tortillas, heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
- Place a large spoonful of filling in a line along each tortilla and roll tightly. Secure with a toothpick if needed.
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- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil (spray well if using foil) and set aside.
- In a large bowl, mix together the chicken, cream cheese, Monterey-Jack cheese, garlic, salsa verde, and ground cumin until well combined. Season with salt & pepper to taste.
- Spoon 2 tablespoons of the chicken mixture into each tortilla. Roll each tortilla tightly and place seam side down on the baking sheet. You can secure the tortillas with toothpicks to hold them together a little better.
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- In a medium bowl, add the shredded chicken, chili powder, garlic powder, ground cumin, onion powder and salt in a bowl. Toss together to combine. Taste and season with more salt if necessary.
- Wrap the tortillas in a damp paper towel and heat them in the microwave for 1-2 minutes, flipping the tortillas halfway through until all of them are warm and pliable.
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