Chicken Taquitos Recipe

Chicken Taquitos Recipe
Staff Writer
Sanofi US

Add a flavor of Mexican with this Chicken Taquitos Recipe that will spice up your plate.

8
Servings
33
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2-3  Tablespoons  olive oil
  • Two  Ounce  4-ounce boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 16  corn tortillas

Directions

Brush a stove-top grill pan or griddle with olive oil and preheat to medium-high. Season both sides of the chicken with the salt and black pepper. Add the chicken to the hot pan and cook for 5 –7 minutes per side, until cooked through. Remove the chicken from the pan and, when cool enough to handle, shred the chicken with two forks.

Transfer the shredded chicken to a medium saucepan and add the salsa. Set the pan over medium heat and bring to a simmer. Simmer for 2 minutes to heat through. Remove the pan from the heat and set aside.

Wrap four of the tortillas in a paper towel and microwave on high for 20 seconds to soften. Arrange the tortillas on a flat surface and spoon the chicken mixture onto each tortilla. Roll the tortillas up tightly and secure with wooden picks. Arrange the tortillas side by side on a large baking sheet and brush the surface with the olive oil. Repeat with the remaining tortillas and chicken, working in batches of four to prevent the tortillas from drying out.

Transfer the baking sheet to the oven and bake for 25–30 minutes, until the tortillas are golden brown and crisp.

Nutritional Facts

Total Fat
4g
6%
Saturated Fat
3g
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.