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