May 27, 2020

Spicy Tomato and Cilantro Chicken Taquitos with Roasted Corn Salsa and Creamy Guacamole

Filled with tender chicken and topped with a colorful corn salsa, these Spicy Tomato and Cilantro Taquitos are a treat for the eyes, as well as, the taste buds.

Now that the weather is warmer, it is so nice to sit on the deck and enjoy a colorful plate of Mexican food. These taquitos are really very easy to make. As the chicken simmers and the corn roasts, you can make the guaca

Spicy Tomato and Cilantro Chicken Taquitos with Roasted Corn Salsa and Creamy Guacamole

Tender chicken braised with cilantro, chipotles, and tomatoes mixed with cheese and wrapped in a crunchy tortilla, all topped with a Roasted Corn Salsa and Creamy Guacamole.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Appetizer, Main Course

Cuisine Tex-Mex

Servings

Calories 420 kcal

Equipment

Food processor

Ingredients

For Taquitos:

1½ cups cilantro
4 plum tomatoes
2 tbsp. chipotles in adobo sauce
3 tbsp. tomato paste
6 boneless, skinless chicken thighs
2 tbsp. olive oil
½ tsp. kosher salt
½ tsp. black pepper
½ tsp. garlic powder
1 cup chicken broth
2 cups cheddar cheese, grated
12 flour tortillas, fajita sized

For Roasted Corn Salsa:

2 ears corn
4 tsp. salted butter
½ cup red and orange peppers, chopped
½ cup fresh cilantro, chopped
¼ cup red onion, diced
¼ cup lime juice
1 clove garlic, minced
¼ tsp. kosher salt
¼ tsp. black pepper
2 tbsp. olive oil

For Creamy Guacamole:

1 avocado
¼ tsp. kosher salt
¼ tsp. garlic powder
2 tsp. lime juice
1 tbsp. sour cream

Instructions

For Spicy Tomato and Cilantro Taquitos:

Preheat the oven to 350 degrees
Make the corn salsa and guacamole
In a food processor, pulse the cilantro, tomatoes, chipotles, and tomato paste, until the tomatoes are well chopped.
Season chicken thighs with the spices, and lightly brown them in a Dutch oven in one tablespoon of olive oil. Brown two chicken thighs at a time. When the chicken is all browned, add the food processor mixture, along with the chicken broth and simmer on low heat, covered, for 50 minutes.
Remove chicken to a plate and shred with two forks, and then add back to sauce.
Soften 4 tortillas at a time in the microwave. Place the tortillas on a plate and cover with a damp paper towel. Microwave for thirty seconds. On one end of each tortilla put some chicken and some cheddar cheese. Roll up tightly and place on greased baking sheet.
Brush all the rolled taquitos with olive oil and bake 10 minutes. Top with the corn salsa and guacamole

For the Roasted Corn Salsa:

Preheat oven to 400°.
Peel husks off of corn and wrap each cob in aluminum foil with 2 teaspoons of butter on each cob. Roast for 30 minutes.
Cut corn off cobs, and place in a bowl. Add the rest of ingredients and refrigerate until you are ready to serve it.