Directions
- 1Season three chicken breasts with olive oil, Kinder's tequila lime seasoning, salt, and pepper.
- 2Sear chicken breasts for 7 minutes on each side, then shred with a hand mixer.
- 3Add Old El Paso chicken taco seasoning, sour cream, garlic powder, and paprika to the shredded chicken and mix well.
- 4Make pico de gallo by dicing tomatoes, red onion, jalapeño, and cilantro. Add lime juice and salt.
- 5Prepare the cheese sauce by melting butter in a pot, then adding evaporated milk, Colby Jack cheese, and pepper jack cheese. Whisk until smooth.
- 6Assemble the taquitos by placing a slice of mozzarella cheese and a spoonful of chicken mixture on each tortilla.
- 7Roll the tortillas tightly and fry them in a pan on medium-high heat for a couple of minutes on each side until golden brown.
Ingredients
- 3 tbsp extra virgin olive oil
- 3 units chicken breasts
- 1 tbsp kinder's tequila lime seasoning
- 1 tbsp salt
- 1 tbsp pepper
- 1 packet Old El Paso Taco Seasoning Mix Chicken
- 0.5 cup sour cream
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 cup tomatoes
- 0.5 cup red onion
- 0.5 cup jalapeño
- 0.5 cup cilantro
- 2 units lime
- 2 tbsp butter
- 12 oz evaporated milk
- 8 oz Colby Jack cheese
- 8 oz pepper jack cheese
- 12 units corn tortillas
- 12 slices mozzarella cheese
Equipment
frying panhand mixercutting boardknifemeasuring spoonswhisk
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