Cheesy Creamy Chicken Taquitos
Serves 1
Directions
- 1Season three chicken breasts with extra virgin olive oil, Kinder's Tequila Lime seasoning, salt, and pepper.
- 2Sear the chicken breasts on each side for about 7 minutes.
- 3Shred the cooked chicken breasts with a hand mixer.
- 4Add an Old El Paso chicken taco seasoning packet to the shredded chicken.
- 5Add water to the shredded chicken mixture.
- 6Add garlic powder and paprika to the shredded chicken mixture.
- 7Add about half a cup of sour cream to the shredded chicken mixture and mix until combined.
- 8Dice up some tomatoes, red onion, jalapeño, and cilantro.
- 9Add lime juice and salt to the diced vegetables to make pico de gallo.
- 10For the cheese sauce, add butter and evaporated milk to a pot.
- 11Add about 8 ounces of Colby Jack cheese to the pot.
- 12Add about 8 ounces of Pepper Jack cheese to the pot and whisk until smooth.
- 13Fill corn tortillas with a slice of mozzarella cheese and the chicken mixture, then roll them up tightly.
- 14Fry the taquitos on medium-high heat for a couple of minutes on each side until golden brown and crispy.
Ingredients
- 3 Chicken breasts
- Extra Virgin Olive Oil
- 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
- 9 ounces Evaporated milk
- 8 ounces Colby Jack cheese
- 8 ounces Pepper Jack cheese
- Corn tortillas
- Mozzarella cheese
Equipment
Cutting boardFrying panHand mixerBowlsLime squeezerPotWhiskTongsPlate
Tips
- Make sure the cheese sauce doesn't boil because it will get ruined and become lumpy. Try to keep it on a low heat.
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