Chicken Taquitos with Creamy Green Chili Sauce

Chicken Taquitos with Creamy Green Chili Sauce might be just the main course you are searching for. One portion of this dish contains around 30g of protein, 16g of fat, and a total of 421 calories. This gluten free recipe serves 4 and costs $1.46 per serving. This recipe from Lifes Ambrosia requires onion, cumin, salt and pepper, and garlic. 8 people were glad they tried this recipe. This recipe is typical of Mexican cuisine. It is perfect for The Super Bowl. From preparation to the plate, this recipe takes roughly 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is good. Users who liked this recipe also liked Chicken & Green Chile Taquitos with Coriander-Sour Cream Sauce, Baked Mexican Stuffed Shells with Creamy Green Chili Sauce, and Taquitos with Creamy Jalapeño Sauce.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 425 degrees. Lightly spray a baking sheet with non-stick spray. Heat tablespoon oil in a skillet over medium heat. Add the onions. Cook until they soften, about 10 minutes. Add in chicken, cumin and pepperjack cheese. Cook until the cheese has melted and the chicken is warmed through. Transfer to a plate. In the same skillet, heat just enough oil to coat the bottom of the skillet. Fry the tortillas, one at a time, until soft and pilable. About 30 seconds per side. Place a heaping tablespoon of the chicken mixture in the center of each tortilla and roll up. Place the taquitos seam side down. Repeat with remaining ingredients until you've made 12 taquitos. Cook taquitos preheated oven 15 minutes or until crisp. While taquitos are cooking, combine green chilies, garlic, cilantro and jalapeno (if using) in a food processor and pulse a few times. Transfer to a small pan and cook over medium heat to heat through and cook the garlic a bit, about 3 minutes. Remove from the heat and allow to cool. Remove taquitos from the oven and transfer to a serving platter. Just before serving, stir yogurt into the cooled green chile mixture, season to taste with salt and pepper and spoon over the top. Serve.

 

Step by step:

1. Preheat oven to 425 degrees. Lightly spray a baking sheet with non-stick spray.

2. Heat tablespoon oil in a skillet over medium heat.

3. Add the onions. Cook until they soften, about 10 minutes.

4. Add in chicken, cumin and pepperjack cheese. Cook until the cheese has melted and the chicken is warmed through.

5. Transfer to a plate. In the same skillet, heat just enough oil to coat the bottom of the skillet. Fry the tortillas, one at a time, until soft and pilable. About 30 seconds per side.

6. Place a heaping tablespoon of the chicken mixture in the center of each tortilla and roll up.

7. Place the taquitos seam side down. Repeat with remaining ingredients until you've made 12 taquitos. Cook taquitos preheated oven 15 minutes or until crisp. While taquitos are cooking, combine green chilies, garlic, cilantro and jalapeno (if using) in a food processor and pulse a few times.

8. Transfer to a small pan and cook over medium heat to heat through and cook the garlic a bit, about 3 minutes.

9. Remove from the heat and allow to cool.

10. Remove taquitos from the oven and transfer to a serving platter. Just before serving, stir yogurt into the cooled green chile mixture, season to taste with salt and pepper and spoon over the top.

11. Serve.

Nutrition Information:

covered percent of daily need