Cheesy Chicken Taquitos Recipes

Steps:

• In a large saucepan over medium heat, brown the ground beef. Once the beef is browned, add the onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook for 2-3 minutes more to allow the flavors to meld and ensure the beef is cooked through. Remove the beef mixture from the pan and set aside.
• In a clean large saucepan over medium heat, combine the shredded chicken and crushed tomatoes. Add the salt, cumin, chili powder, cayenne, paprika, and oregano. Cook until warmed through, about 5 minutes. Remove from the pan and set aside.
• In a medium bowl, mix together the Parmesan and Mexican-blend cheeses.
• Heat a medium nonstick pan over medium heat. Add about ¼ cup (25 G) of cheese to the center of the pan and spread into a circle. Let the cheese melt, then add a spoonful of beef or chicken filling to the bottom of the circle.
• Slide the cheese shell out of the pan onto a cutting board and let cool for 30 seconds, then roll tightly to encase the filling. The melted cheese should stick to the outside, sealing the taquito. Repeat with the remaining ingredients.
• Serve the taquitos with lime wedges, sour cream, and fresh cilantro.
• Enjoy!

Steps:

• Preheat oven to 400˚F (200˚C).
• In a bowl, add the paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper and mix to combine.
• Place the chicken breasts on a parchment paper-lined baking sheet.
• Drizzle with olive oil, pour half of the seasoning over the chicken and spread on both sides of the chicken. Save the remaining seasoning for later.
• Bake for 30 minutes, flipping halfway, or until the internal temperature of the chicken reaches 165˚F (75˚C).
• Shred cooked chicken.
• Add cream cheese, cheese blend, and remaining seasoning. Mix well.
• Place a couple of scoops of the chicken mixture across the bottom third of a flour tortilla.
• Roll up tightly and place on a baking sheet.
• Bake for another 15 minutes, or until golden and crispy.
• Enjoy!

Steps:

• 1. In a small bowl, mix cream cheese, sour cream and verde sauce till smooth and creamy.
• 2. In a large bowl, mix chicken, cheddar and pepper jack cheese with spices and toss to coat evenly. Add sour cream mixture and mix well.
• 3. slice avacado in half and slice in the shell lengthwise in 1/4 inch wide slices. Remove from shell with a spoon.
• 4. Warm 3-4 tortillas at a time in the microwave about 20 seconds till they are flexible. Note: This is very important as the tortillas will break when you roll them if not warm.
• 5. Place a slice of avacado on a shell. Add 2 tbsp. of chicken mixture and roll tightly. Secure end with a toothpick. Continue heating tortillas and rolling till all taquitos are rolled.
• 6. Place oil in a skillet and heat over medium high to 325 degrees. Fry 3 or 4 taquitos at a time, turning once, till golden brown. Remove from oil and drain on paper towels. Salt while hot.
• 7. Let set 5 minutes. Serve with salsa.

Steps:

• Place chicken breasts in a slow cooker and cover with taco seasoning. Add cream cheese and water.
• Cook on high for 4-6 hours on high, 6-8 hours on low.
• Preheat oven to 400 degrees.
• Shred chicken with two forks in your slow cooker, then add cheddar cheese. Stir to combine.
• Place a small amount of chicken mixture on each tortilla, then roll each tortilla up, placing them seam-side down on a baking sheet.
• Brush each taquito with melted butter, then bake for 8-12 minutes until edges start to golden.
• Serve warm with salsa for dipping.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
• Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.