Spicy Chicken Taquitos
Recipe - ShopRite of Flemington
Spicy Chicken Taquitos
Prep Time15 Minutes
Servings12
Cook Time30 Minutes
Ingredients
3 cups cooked Shredded Chicken
1 (8oz) package Bowl & Basket Cream Cheese, softened to room temp
1 chipotle in adobo sauce, chopped + 1 tbsp of the sauce
1 tsp Ground Cumin
1 tsp Chili Powder
12 Bowl & Basket Corn Tortillas
3 cups Bowl & Basket Shredded Taco Blend Cheese
1 Large Avocado, pitted and peeled
½ cup Bowl & Basket Sour Cream
¼ cup chopped Fresh Cilantro
1 Clove Garlic
Juice and zest from 1 Lime
Salt, to taste
Pico de Gallo, for serving
Queso Fresco, for serving
Directions
- Preheat the oven to 425 degrees and line a large baking sheet with aluminum foil. Set aside until ready to use.
- Combine chicken, cream cheese, chipotle pepper, adobo sauce, cumin and chili powder in a large bowl until well mixed. Season with salt and pepper.
- Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 15-30 seconds or until slightly warmed and pliable.
- To assemble taquitos: spread approximately ¼ cup of filling onto one end of a tortilla, then sprinkle with a few tbsps of shredded cheese. Roll up tightlyand place seam side down onto your baking sheet. Repeat until all taquitos are made.
- Bake at 425 until crispy and golden, approximately 15-20 minutes.
- For the avocado cream sauce: blend avocado, sour cream, cilantro, garlic, lime juice and zest in a food processor until smooth. Add salt and pepper to taste.
*To cook with an air fryer: follow steps above but place taquitos in the basket of your air fryer, seam side down, and cook at 400 degrees for about 7 minutes. You may need to do them in batches depending on the size of your air fryer.
15 minutes
Prep Time
30 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Whole Rotisserie Chicken - Sold Hot
On Sale! Limit 4
$5.99 was $7.99$0.18/oz
Bowl & Basket Plain Cream Cheese, 8 oz
$1.99$0.25/oz
Embasa Chipotle Peppers in Adobo Sauce, 7 oz
$2.39$0.34/oz
McCormick Ground Cumin, 1.5 oz
$3.49$2.33/oz
McCormick Chili Powder, 2.5 oz
$3.99$1.60/oz
Bowl & Basket 5.5 Inches White Corn Tortillas, 30 count, 25 oz
$1.89$0.08/oz
Bowl & Basket Shredded Taco Blend, 8 oz
$2.49$0.31/oz
Hass Avocado, 1 each
$1.69
Bowl & Basket Sour Cream, 8 oz
$1.39$0.17/oz
Fresh Cilantro, 1 bunch, 1 each
$0.99
Fresh Garlic
$1.00 avg/ea$3.99/lb
Fresh Lime, 1 each
5 for $2.00
$0.40 was $0.50
Bowl & Basket Salt, 26 oz
$0.69$0.03/oz
Sunnyside Fresh Mango Pico De Gallo, 10 oz
$4.49$0.45/oz
Tropical Queso Fresco Centroamericano, 12 oz
$6.59$0.55/oz
Directions
- Preheat the oven to 425 degrees and line a large baking sheet with aluminum foil. Set aside until ready to use.
- Combine chicken, cream cheese, chipotle pepper, adobo sauce, cumin and chili powder in a large bowl until well mixed. Season with salt and pepper.
- Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 15-30 seconds or until slightly warmed and pliable.
- To assemble taquitos: spread approximately ¼ cup of filling onto one end of a tortilla, then sprinkle with a few tbsps of shredded cheese. Roll up tightlyand place seam side down onto your baking sheet. Repeat until all taquitos are made.
- Bake at 425 until crispy and golden, approximately 15-20 minutes.
- For the avocado cream sauce: blend avocado, sour cream, cilantro, garlic, lime juice and zest in a food processor until smooth. Add salt and pepper to taste.
*To cook with an air fryer: follow steps above but place taquitos in the basket of your air fryer, seam side down, and cook at 400 degrees for about 7 minutes. You may need to do them in batches depending on the size of your air fryer.