Go Back
–+ servings

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Main Course
Cuisine Tex-Mex
Servings 6
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.

For Creamy Guacamole:

  • Mash avocado with a fork and add rest of ingredients. Refrigerate until ready to serve.

Nutrition

Calories: 420kcal
Keyword Chicken
Tried this recipe?Let us know how it was!