Serves 1
Directions
- 1Season three chicken breasts with olive oil, Kinder's Tequila Lime seasoning, salt, and pepper.
- 2Sear the seasoned chicken breasts on each side for about 7 minutes.
- 3Shred the cooked chicken with a hand mixer.
- 4Add an Old El Paso Chicken Taco Seasoning packet, garlic powder, and paprika to the shredded chicken.
- 5Add about half a cup of sour cream to the chicken mixture.
- 6For pico de gallo, dice up some gutted tomatoes, red onion, jalape o, and cilantro.
- 7Add some lime juice and salt to the pico de gallo.
- 8For the cheese sauce, add butter and about 75% of a can of evaporated milk to a pot.
- 9Add about 8 ounces of Colby Jack cheese and 8 ounces of pepper jack cheese to the pot and whisk until smooth.
- 10Place a stick of mozzarella cheese on a corn tortilla, add some of the chicken mixture, and roll it up.
- 11Fry the rolled taquitos on medium-high heat for a couple of minutes on each side until golden brown.
Ingredients
- 3 chicken breasts
- Kinders Tequila Lime seasoning
- salt
- pepper
- 1 Old El Paso Chicken Taco Seasoning packet
- garlic powder
- paprika
- 0.5 cup sour cream
- tomatoes
- red onion
- jalape o
- cilantro
- lime juice
- butter
- 75 % of can evaporated milk
- 8 ounces Colby Jack cheese
- 8 ounces pepper jack cheese
- mozzarella cheese
- corn tortillas
Equipment
pantongshand mixerlime squeezerbowlpotwhisk
Tips
- Do not boil the cheese sauce because it will get ruined and become lumpy. Try to keep it on a low heat.
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