Chipotle Chicken Baked Taquitos Food

5-INGREDIENT CHIPOTLE CHICKEN TAQUITOS

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.

CHIPOTLE-CHICKEN BAKED TAQUITOS

Steps:

• Heat oven to 350°F. Spray large cookie sheet with cooking spray.
• In a large skillet, cook chicken over medium-high heat about 5 minutes, stirring occasionally, until no longer pink. Remove from heat. Add chipotle chile, adobo sauce, onions and cheese; stir to combine.
• To assemble, spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up; place seam side down on cookie sheet. Spray tops of taquitos with cooking spray. Sprinkle with 1 tablespoon coarse salt.
• Bake 12 to 15 minutes or until lightly browned and crisp.
• Meanwhile, scoop out avocado into small bowl; mash with fork. Drizzle lime juice over avocado. Add cilantro and garlic; mix well. Add salt to taste.
• Serve taquitos hot with dipping sauce.

CHIPOTLE-BRAISED CHICKEN TACOS

Steps:

• Preheat the oven to 350 degrees F.
• For the cilantro-lime cream: In a bowl, combine the sour cream, honey, lime juice, cilantro, coriander, cumin, salt and pepper and whisk together. Refrigerate until using.
• For the braised chicken: Heat a saute pan over high heat. Sprinkle the chicken with the kosher salt and pepper. Add the grapeseed oil to the pan and sear the chicken on both sides until golden brown, about 2 minutes per side. Do not overcrowd the pan; sear the chicken in batches if needed. Remove the chicken from the pan and hold in an oven-safe casserole dish for further cooking.
• Add the onions and peppers to the saute pan and cook until tender. Add the paprika, smoked paprika and chipotle peppers and saute with the peppers and onions for 1 minute. Add the chicken broth and ketchup, stir and bring to a simmer. Pour the braising liquid over the chicken and cover the casserole dish with foil. Cook in the oven until the chicken is tender and falls apart, 45 minutes.
• While the chicken is still hot, shred it and return it to the braising liquid. If you are using it right away, keep the chicken hot in the braising liquid for plating. (If you are refrigerating the chicken to use later, cool it down and store it in the braising liquid. Reheat it as needed for plating.)
• For the guacamole: Cut the avocados in half and remove the pits. With a spoon, scoop out the avocado flesh into a bowl. Add the red onions, tomatoes and cilantro and mash the ingredients together. Season with salt and lime juice.
• Divide the lettuce among the taco shells. Spoon about 2 ounces of the braised chicken into each shell. Top with guacamole, a tablespoon of cilantro-lime cream and 2 sprigs cilantro.

BAKED CHICKEN TAQUITOS

Steps:

• Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.
• Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.

CHIPOTLE CHICKEN

Steps:

• Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
• Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
• Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.