Crispy Chicken Tinga Taquitos
These crispy chicken taquitos are stuffed with shredded chicken that's smothered in a delicious chipotle tomato sauce. They're crispy on the outside, cheesy on the inside, and even better when doused in your favorite toppings - I prefer lots of lettuce, cilantro, and avocado crema!
Ingredients
- 1 tbsp olive oil
- 1 cup roughly chopped sweet onion
- 2 cloves garlic
- 2-3 chipotle peppers in adobo sauce
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp paprika
- ¾ cup canned crushed fire-roasted tomatoes
- ¼ cup chicken stock
- ½ tsp sea salt
- 5 cups shredded cooked chicken
For Serving
- 10 6-inch corn tortillas
- avocado crema
- 1/4 cup chopped fresh cilantro
- 1 lime cut into wedges
- shredded lettuce
Instructions
- In a medium saucepan, heat olive oil over medium heat.
- Add onion and cook for about 5 minutes or until the onion begins to soften and turn translucent.
- Add tomatoes, chipotle chilies, paprika, oregano, and cumin. Simmer for 5-6 minutes. Add garlic, simmer for an additional 1-2 minutes.
- Return the sauce to the pan and toss it with shredded chicken.
- Check for seasoning and add salt as needed.
- Warm the corn tortillas by wrapping them in a damp paper towel and microwave them until they're pliable. (about 20-30 seconds)
- On a baking sheet, brush olive oil on a corn tortilla and fill the corn tortilla with the chicken and sauce mixture. Add a sprinkle of cheese ad roll up. Place the taquitos seam-side down or, if you prefer, put a toothpick through them to keep them locked in place.
- Transfer to the oven and bake 8-10 minutes or until the cheese is melted and the tortillas are crispy.
- Pull them out of the oven and allow them to cool for a few minutes.
- Top them off with Mexican cotija cheese, cilantro, lettuce and even avocado crema! A sprinkle of lime juice adds a fresh flavor.
Nutrition
Calories: 467kcalCarbohydrates: 34.8gProtein: 55.2gFat: 11.2gSaturated Fat: 2.3gCholesterol: 137mgSodium: 666mgPotassium: 505mgFiber: 6.5gSugar: 4.1gCalcium: 95mgIron: 4mg
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