Cheesy Creamy Chicken Taquitos

Serves 1
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Directions

  1. 1Season three chicken breasts with Kinder's Tequila Lime seasoning, salt, and pepper.
  2. 2Sear the seasoned chicken breasts in a pan for about 7 minutes on each side until cooked.
  3. 3Shred the cooked chicken breasts using a hand mixer.
  4. 4Add an Old El Paso chicken taco seasoning packet to the shredded chicken.
  5. 5Add some garlic powder and paprika to the chicken.
  6. 6Add about half a cup of sour cream to the chicken and mix well.
  7. 7Prepare pico de gallo by dicing tomatoes (gutted), red onion, jalapeño, and cilantro.
  8. 8Add lime juice and salt to the pico de gallo and mix.
  9. 9For the cheese sauce, add butter and evaporated milk to a pot.
  10. 10Add about 8 ounces of Colby Jack cheese to the pot and whisk.
  11. 11Add 8 ounces of Pepper Jack cheese to the pot and whisk, making sure not to boil the sauce.
  12. 12Place a piece of mozzarella cheese and a spoonful of the chicken mixture onto a corn tortilla.
  13. 13Roll up the tortillas tightly.
  14. 14Fry the rolled taquitos on a medium-high heat for a couple of minutes on each side until golden brown.

Ingredients

  • 3 Chicken breasts
  • Kinder's Tequila Lime Seasoning
  • Salt
  • Pepper
  • 1 packet Old El Paso Chicken Taco Seasoning Mix
  • Garlic powder
  • Paprika
  • 0.5 cup Sour cream
  • Tomatoes
  • Red onion
  • Jalapeño
  • Cilantro
  • Lime juice
  • Butter
  • 0.75 can Evaporated milk
  • 8 ounces Colby Jack cheese
  • 8 ounces Pepper jack cheese
  • Corn tortillas
  • Mozzarella cheese

Equipment

Cutting boardFrying panHand mixerBowlLime squeezerPotWhisk

Tips

  • Make sure the cheese sauce doesn't boil because it will get ruined and become clumpy. Try to keep it on a low heat.