Chipotle Chicken Taquitos Food

SLOW COOKER CREAMY CHIPOTLE CHICKEN TAQUITOS

Steps:

• Grease the inside of a slow cooker with cooking spray. Add chicken, cream cheese, garlic, adobo sauce, and water. Cover and cook on high for 2-3 hours or on low for 4-5 hours.
• Minutes before serving, shred chicken with two forks and mix all ingredients in the slow cooker so they are well combined. Preheat oven to 400 and grease a large baking sheet.
• Lay tortillas out on a flat surface. Divide shredded cheese between all of the tortillas. Add shredded chicken mixture to each tortilla (it's okay if there is still some saucy stuff left in the slow cooker, just discard it or pour it over tortillas immediately before serving).
• Roll up each tortilla tightly and place on prepared baking sheet. Bake 10-15 minutes until tortillas are lightly browned around the ends and cheese is melty. Serve with ranch or other sauce for dipping if desired. Enjoy!

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 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.

BASIC CHIPOTLE CHICKEN TACOS

Steps:

• Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
• Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken in the skillet using 2 forks and serve in corn tortillas.

CHIPOTLE CHICKEN TAQUITOS

Steps:

• Place cream cheese in a bowl and add spices and stir to combine. Add chicken and stir until mixed thoroughly. Heat 2 tablespoons of oil in a large pan over medium high heat. Take tortillas 4 at a time and microwave them for about 15 seconds, or until heated through and easier to work with. Place about 1 tablespoon of the chicken mixture on each tortilla and roll each one tight. If needed, secure with toothpick. Then place in the pan, seam side down. I can usually get about 4 in a pan at a time. After about 2 minutes or until golden, flip over using tongs, and cook for another minute or until golden on that side. Remove from the pan and place on paper towel lined plate to drain excess oil. Then transfer to a baking sheet in the oven set at 250 degrees to keep warm until all are cooked. Continue cooking until all are done, adding more oil as needed in between batches, a few tablespoons at a time. Serve with guacamole, Creamy Jalapeño Dip, or any other condiment of choice.