Cheesy Creamy Chicken Taquitos

Serves 1
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Directions

  1. 1Season three chicken breasts with extra virgin olive oil, Kinder's Tequila Lime seasoning, salt, and pepper.
  2. 2Sear the chicken breasts on each side for about 7 minutes.
  3. 3Shred the cooked chicken breasts with a hand mixer.
  4. 4Add an Old El Paso chicken taco seasoning packet to the shredded chicken.
  5. 5Add water to the shredded chicken mixture.
  6. 6Add garlic powder and paprika to the shredded chicken mixture.
  7. 7Add about half a cup of sour cream to the shredded chicken mixture and mix until combined.
  8. 8Dice up some tomatoes, red onion, jalapeño, and cilantro.
  9. 9Add lime juice and salt to the diced vegetables to make pico de gallo.
  10. 10For the cheese sauce, add butter and evaporated milk to a pot.
  11. 11Add about 8 ounces of Colby Jack cheese to the pot.
  12. 12Add about 8 ounces of Pepper Jack cheese to the pot and whisk until smooth.
  13. 13Fill corn tortillas with a slice of mozzarella cheese and the chicken mixture, then roll them up tightly.
  14. 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.