Shredded Chili Lime Chicken Taquitos Video Food

SHREDDED CHICKEN AND CHEESE TAQUITOS

Steps:

• Place chicken in a single layer in the bottom of a large saucepan. Pour in cool water until chicken is covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until no longer pink in the center and the juices run clear, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and shred meat with 2 forks when cool enough to handle. Discard poaching liquid.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Heat oil in a large skillet over medium heat; add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add shredded chicken, olives, chiles, water, and taco seasoning; bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add Mexican cheese and stir until melted. Remove from heat.
• Warm tortillas on a griddle over medium-high heat until soft, about 10 seconds per side. Add chicken filling to each tortilla, roll up tightly, and place seam-side down on the prepared baking sheet.
• Bake in the preheated oven until edges are brown, about 30 minutes.

CHICKEN LIME TAQUITOS

Steps:

• Combine first 5 ingredients for marinade.
• Marinate chicken in mixture for at least 2 hours.
• Drain chicken well and grill (I use indoor grill) until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.
• Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
• Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
• To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
• Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.
• Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.
• Drain well.
• Serve with guacamole, sour cream, and or salsa.

SHREDDED CHILI LIME CHICKEN TAQUITOS + VIDEO

Steps:

• Heat oven to 425°F. Line 2 baking sheets with aluminum foil. Lightly coat with non-stick cooking spray, and set aside.
• Place chicken breast in a food processor, stand mixer or high powdered blender and process until chicken has been pulverized.*If you need to avoid texture/meat issues, you can skip this step and use diced or shredded chicken.
• Place cream cheese in a large bowl with shredded chicken, dressing and lime juice. Stir until well combined. Add shredded cheese and scallions; stir again until completely combined.
• Lay out 4 flour tortillas at a time. To each tortilla, add 2 tablespoons of chicken mixture (use 1 tablespoon if using corn tortillas) to the lower 1/3 of the tortilla. Roll the taquitos tightly, being careful not to tear the tortillas. Place taquitos seam side down on the baking sheet. Repeat until the baking sheet is full, leaving space between taquito. If the taquitos are unrolling or tearing, see recipe card notes for tips.
• Spray taquitos with non-stick cooking spray and sprinkle with salt. Bake 12-15 minutes, until the tortillas are crisp or the ends begin to brown.
• Serve and enjoy!

KILLER CHICKEN LIME TAQUITOS

Steps:

• Combine first 5 ingredients for marinade.
• Marinate chicken for 1.5 hours.
• Remove chicken from marinade and bake chicken uncovered at 350 degrees for 30-35 minutes.
• When done, remove from baking sheet and chop into big chunks.
• Place chicken, lime juice, garlic, red pepper, and chopped onion in food processor.
• Blend into a paste.
• Pour chicken paste into a bowl and mix with shredded cheese.
• Take tortillas and chop off approximately 1/5 tortilla on one side to form a straight edge.
• Spoon approximately 2 oz. mix onto tortilla near straight edge and roll up.
• Place on foil lined cookie sheet. Repeat with other tortillas and rest of mix.
• When all taquitos are placed on the cookie sheet, paint top of taquitos with olive oil.
• Bake at 400 degrees for 15-20 minutes until edges are browned and crispy and tops are light tan.
• Sprinkle with cheddar cheese and melt before serving.
• Serve with salsa and plain yogurt or sour cream.