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Chicken Enchilada Taquitos
Chicken Enchilada Taquitos – - Recipe

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Ingredients per serving

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Preparing the filling

Preparing the taquitos

  • Flour tortillas 30.0 each
  • canola oil or corn oil (for frying)
  • guacamole, sour cream, cilantro, chopped tomato (for garnish)

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Preparation

  1. Preparing the filling

    20 minutes
    • Start by making the red enchilada sauce. Heat a saucepan over medium heat, then add the vegetable oil and flour. Cook and stir for 1 minute, or until the flour forms a smooth paste. Stir in the chili powder, garlic powder, cumin, and Mexican oregano.
    • Slowly whisk in the Knorr Professional Caldo de Tomate con Pollo, water, vinegar, salt, and pepper. 
    • Add the chicken breasts to the pan and cook for 9-10 minutes or until the chicken is cooked through. Using two forks shredded the chicken into bite sized pieces and simmer for additional 1-2 minutes to soak up the sauce. Set aside to cool. 
    • In a large bowl, mix together the shredded chicken, shredded cheese, and cream cheese.

  2. Preparing the taquitos

    15 minutes
    • Heat oil in a deep skillet to 350 degrees. Place ¼ cup of the chicken mixture into each tortilla and wrap tightly. 
    • Fry the taquitos, seam-side down, for about 2-3 minutes or until golden brown. Don’t overcrowd the pan. Place fried taquitos on a wire rack to cool. 
    • Serve with guacamole, sour cream, cilantro, and chopped tomatoes.