5-INGREDIENT CHIPOTLE CHICKEN TAQUITOS
Crispy, crunchy, and oh-so-incredibly easy, these chipotle pepper flavored chicken taquito roll-ups call for just 5 ingredients and can be baked or fried for a super fast appetizer, dinner or snack.
Provided by Heidi
Categories Appetizer
Time 25m
Number Of Ingredients 10
Steps:
- In a medium bowl, toss the shredded chicken breast with the chipotle peppers and adobo sauce until well combined. Add more or less peppers and the adobo sauce to your liking.
- To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with 1/3 cup of the shredded chicken mixture and sprinkle with 1/4 cup of the shredded cheese. Roll the tortillas up tightly and secure the end with a toothpick inserted into the seam.
Nutrition Facts : ServingSize 1 g, Calories 572 kcal, Carbohydrate 69 g, Protein 29 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 1174 mg, Fiber 3 g, Sugar 6 g
BAKED CHIPOTLE CHICKEN FLAUTAS
Provided by Food Network
Time 44m
Yield 5 Servings
Number Of Ingredients 10
Steps:
- 1.Preheat the oven to 450°F 2.Mix all above ingredients (except flour tortillas, canola oil, and ground chipotle pepper) in a medium size saucepan. Heat over medium heat until hot. Remove from heat. 3.Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas. 4.In a small bowl mix together the canola oil and ground chipotle pepper. 5.Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool. 6.Remove toothpicks, slice each flautas on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro, serve with low fat sour cream and salsa.
CHIPOTLE CREAM CHICKEN
My picky boyfriend always eats seconds of this. It's like enchiladas without the tortillas. Serve over rice -- we like to serve with yellow rice or Mexican rice. You will want something to soak up all the delicious sauce.
Provided by KNBUCHANAN
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Place the flour, garlic powder, salt, and black pepper into a large plastic bag. Close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. Shake the bag to coat the chicken with seasoned flour.
- Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. Stir in butter, and allow to melt. Add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.
- Increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce. Bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. Remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 11 g, Cholesterol 86.9 mg, Fat 14 g, Fiber 1.2 g, Protein 29.1 g, SaturatedFat 6.5 g, Sodium 456 mg, Sugar 1.6 g
CHICKEN FLAUTAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Scoop the avocado flesh into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt.
- Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl.
- Heat 3/4 inch of vegetable oil in a Dutch oven or large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
- Meanwhile, wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks.
- Working in batches, fry the flautas in the oil, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa.
Nutrition Facts : Calories 831, Fat 41 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1321 milligrams, Carbohydrate 70 grams, Fiber 8 grams, Protein 46 grams
CHICKEN FLAUTAS WITH AVOCADO CREAM
Steps:
- Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
- Preheat oven to 200 degrees F.
- Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
- To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
- To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.
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CHIPOTLE CHICKEN FLAUTAS FOR A CROWD - ¡HOLA!
From holajalapeno.com
Reviews 4Estimated Reading Time 4 minsServings 50
- Heat olive oil in a large stock pot over medium-high heat. Add onion and pasillas and season with salt and pepper. Let cook until translucent, about 8 minutes. Add garlic and chipotles and season again. Cook another minute or two, stirring occasionally.
- Add tomatoes, cumin, chicken, and water and bring to a boil. Reduce heat to a simmer and continue cooking until chicken is very tender, about 1- 1 1/2 hours. Turn the chicken from time to time so it cooks evenly.
- Remove chicken from pot and set on a large plate to cool. Pour liquid through a sieve into a heat-proof bowl. Save solids, cool broth then cover and save in the refrigerator or freezer for another use.
- Once chicken is cool enough to handle, shred and place in a large bowl, removing all skin and bone. Add reserved vegetables, the teaspoon of salt and squeeze the lime over the mixture. Toss together and taste to see if it needs more lime juice or salt.
THE BEST CHICKEN FAJITAS WITH CHIPOTLE LIME CREMA …
From carlsbadcravings.com
Reviews 123Total Time 25 minsCategory Main Course
- MARINADE: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add chicken to freezer bag and toss to coat. Marinate in the refrigerator 6 hours up to overnight (longer the better).
- CHIPOTLE LIME CREMA (optional): Whisk together all of the ingredients. Refrigerate in an airtight container until ready to use.
- CHICKEN: When ready to cook, let chicken sit at room temperature for 15-30 minutes. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, dab excess marinade off chicken and add to skillet. Cook chicken undisturbed for 2-3 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 2-4 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.
- VEGETABLES: Meanwhile, Add 1 tablespoon oil to the leftover juices in the skillet along with reserved 2 tablespoons marinade. Heat over medium high heat. Add onions and saute 1 minute. Add bell peppers and saute for 3-4 minutes or until crisp-tender. Add sliced chicken and toss to coat.
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