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Chicken Tinga Taquitos

Makes: 12 servings Yield: 12 taquitas
Prep 30 mins Cook 2 mins  per batch Bake 15 mins  350 degrees F/200 degrees F
Chicken Tinga Taquitos
Ingredients
  • 1  pound  skinless, boneless chicken breast halves
  • 1  medium  tomato, seeded and cut up
  • 1  medium  onion, cut up
  • 2  canned  chipotle chile peppers in adobo sauce
  • 3  cloves  garlic, quartered
  • 2  tablespoons  vegetable oil
  • 1/2  teaspoon  salt
  •  Vegetable oil for frying
  •  Nonstick cooking spray
  • 12 6  inches  corn tortillas
  • 1 1/2  cups  shredded sharp cheddar cheese (6 ounces)
  •  Salsa, sour cream, and/or guacamole (optional)
Directions

1. Preheat oven to 350 degrees F. Chop chicken; set aside. In a blender or food processor combine tomato, onion, chile peppers, and garlic; cover and pulse with several on/off turns until finely chopped. In an extra-large skillet heat the 2 tablespoons oil over medium-high heat. Add chicken; cook and stir for 2 minutes. Add tomato mixture and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes more or until liquid is nearly evaporated and chicken is cooked, stirring occasionally. Remove from heat; cool slightly. Meanwhile, clean blender or food processor. Transfer chicken mixture to the clean blender or food processor. Cover and pulse with several on/off turns until chicken is finely chopped; set aside.

2. In a large skillet heat 1/2 inch of vegetable oil over medium heat to 365 degrees F.

3. Meanwhile, lightly coat both sides of each tortilla with cooking spray. Stack tortillas; wrap in foil. Bake for 15 minutes. Decrease oven temperature to 200 degrees F.

4. For each taquito, spoon about 3 tablespoons of the chicken mixture across the lower third of each warm tortilla; add 2 tablespoons of the cheese. Roll up tortillas as tightly as possible; secure with wooden toothpicks.

5. Fry taquitos in hot oil, four at a time, for 2 to 3 minutes or until crisp and golden brown, turning occasionally to brown evenly. Drain on paper towels. Transfer fried taquitos to a baking sheet and keep warm in a 200 degrees F oven while frying remaining taquitos.

6. If desired, serve taquitos with salsa, sour cream, and/or guacamole.

Nutrition Facts (Chicken Tinga Taquitos)
  • Servings Per Recipe 12,
  • cal. (kcal) 242,
  • Fat, total (g) 16,
  • chol. (mg) 39,
  • sat. fat (g) 4,
  • carb. (g) 13,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 1,
  • pro. (g) 13,
  • vit. A (IU) 243,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 266,
  • Potassium (mg) 239,
  • calcium (mg) 131,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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