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Baked Cheesy Chicken Taquitos

Baked Cheesy Chicken Taquitos

Tender chicken braised with cilantro, chipotles, and tomatoes mixed with cheese and wrapped in a crunchy tortilla, all topped with a Tomato Salsa and Avocado Crema.
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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
  • blender

Ingredients
  

For the Baked Cheesy Chicken Taquitos:

  • 1½ cups cilantro
  • 1 cup chopped onions
  • 2 cloves chopped garlic
  • 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. each garlic powder and onion powder
  • 1 cup chicken broth
  • 1½ cups cheddar cheese, grated
  • 4 ounces softened cream cheese
  • 12 flour tortillas, fajita sized
  • ½ cup queso fresco cheese, crumbled

For the Tomato Salsa:

  • ¼ cup fresh cilantro, chopped
  • 1 cup diced plum tomatoes
  • 1 minced jalapeno
  • ¼ cup red onion, diced
  • 2 tbsp. lime juice
  • 1 clove garlic, minced
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper
  • 2 tbsp. olive oil

For the Avocado Crema:

  • 1 chopped avocado
  • 2 tbsp. cilantro
  • ⅛ tsp. kosher salt and black pepper
  • ¼ tsp. garlic powder
  • 3 tbsp. lime juice
  • 1 tbsp. rice wine vinegar
  • 1 tsp. honey
  • 2 tbsp. water

Instructions
 

For Baked Cheesy Chicken Taquitos:

  • 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.
  • Preheat the oven to 350 degrees
  • Remove chicken to a plate and shred with two forks, and then put it in a bowl along with about a cup of the tomatoes from the braising broth. You can just lift out the tomatoes with a slotted spoon. Stir in the cream cheese and cheddar cheeses.
  • Soften 4 tortillas at a time in the microwave, by placing them on a plate and covering them with a damp towel. Cook for thirty seconds. On one end of each tortilla put some of the chicken and cheese mixture. Roll each one up tightly and place on greased baking sheet.
  • Brush all the rolled taquitos with olive oil and bake 10 minutes. Serve with the salsa and crema. Sprinkle it all with the queso fresco cheese.

For the Tomato Salsa:

  • Simply mix together all the ingredients.

For the Avocado Crema:

  • Place all the ingredients in your blender and blend. You may need a little extra water to create a fluffy texture.

Nutrition

Calories: 420kcal
Keyword Chicken
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