To save time, use a food processor to chop the raw chicken in this recipe. Be sure to clean thoroughly before using the appliance again. To make it a meal, you can serve two taquitos with a side of beans and rice.
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/2 cup canned black beans, rinsed and drained
1 (4-ounce) can diced green chiles, undrained
10 (8-inch) flour tortillas
Adobo Sour Cream:
1 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons minced chipotle chile, canned in adobo sauce
How to Make It
To prepare taquitos, heat oil in a large nonstick skillet over medium heat. Add chicken, and sauté 5 minutes or until done. Place chicken in a food processor. Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped.
Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up. Cut each tortilla in half; secure with wooden picks. Place taquitos in a large zip-top plastic bag; freeze up to 3 months.
Preheat oven to 400º.
Place frozen taquitos on a large baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn taquitos, and coat with cooking spray. Bake an additional 10 minutes or until golden.
To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.
I have a couple appetizer recipes that are prepared and kept in the freezer for the last minute need or quick small dinner/snack. The are great to have on hand for when having people over on an otherwise a busy week. Made this for a night my husband had the "guys" over, it was a hit. He actually added more chiles to the sauce for the guys and they loved it. I was actually okay with the extra flavor. I've had a batch in the freezer ever since for when we want a small quick dinner or have some people over.
I gave this recipe 4 stars b/c of minor alterations...added salt & pepper to chicken b4 cooking and added 1/2-1 teaspoon of season salt, plus 1/2 -1 teaspoon of onion powder to adobo sour cream. I did everything else as directed; my family loved them.
Terrible, Terrible.. I believed the reviews and made this for a party. The original recipe is bland and boring. I made a second batch with onions, spices, etc. Using corn tortillas was a disaster. i had to wrap each one in plastic to freeze. Then they fell apart in the oven. The sauce was just hot, no taste.
Despite trying to add additional flavor through the use of typical mexican spices, these came out very bland. I served these at a very large open house and they were found wrapped in napkins by the catering staff. Only flop of the menu. Won't serve again.
This was super easy & super yummy! I did not make the sour cream portion of the recipe. I used 1/2 whole wheat tortillas & 1/2 corn. After being in the oven for 15 minutes the whole wheat tortilla taquitos were perfect - the corn taquitos were done at about 20 minutes. Delicioso for the kids & nice enough for the adults. Served with Avocado Lime Salad from food . com (verrry good salad).
These are very good! As others suggested I sauteed some onion, garlic, chili powder and cumin with the chicken. I also subbed chopped jalapeno peppers for the green chilies so these were mighty spicy! Didn't make the Adobe Sour cream, but served with guacamole, sour cream and salsa. Will make again for sure and would not hesitate to serve as an app for a party. Also I baked right away, so cooked for about 6 minutes then turned and baked for 6 minutes more.
These are really great. If you bake them fresh (as opposed to frozen as the recipe says) make sure you only bake them for about 10-15 minutes or they will get too brown. My kids loved these. I thought they were easy to make with great flavor. Will definitely add to our regular meal rotation.