{"id":8667,"date":"2024-04-25T12:28:23","date_gmt":"2024-04-25T12:28:23","guid":{"rendered":"https:\/\/homekitchennotes.com\/savoryspice\/spicy-chicken-taquitos-2\/"},"modified":"2024-07-30T08:03:01","modified_gmt":"2024-07-30T08:03:01","slug":"spicy-chicken-taquitos-2","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/spicy-chicken-taquitos-2\/","title":{"rendered":"Spicy Chicken Taquitos"},"content":{"rendered":"

There are basically infinite things you can do with<\/p>\n

 <\/p>\n

tortillas. You can make tacos, of course, but you can also make things like fresh tortilla chips (or totopos)\u00a0for nachos, enchiladas smothered in a spicy salsa roja and cheese, or go the sweet route and make some churro chips. However one of the our favorite, and snackiest tortillas recipes are these chicken taquitos.<\/p>\n

We are sure you have seen boxes of them in the\u00a0freezer aisle, but we think making them from scratch is even better. Taquitos are the cousins of flautos which are made with larger tortillas and resemble a flute. These are made with your standard corn tortillas and are between 5 and 6 inches long.<\/p>\n

Both preperations involve rolling your favorite fillings inside a tortilla and giving them a shallow fry for a beautifully crisp exterior and a tender, delectable interior.\u00a0Our version, however,\u00a0is baked with an option to make them in the air fryer!\u00a0The air fryer makes them even crispier in less time than baking!<\/p>\n

However you make them, be sure to load them up on maybe our favorite part of the recipe, which is the homemade avocado cream. It requires a little more work and a bit more dish washing but it is absolutely worth it.\u00a0Other great topping ideas are pickled jalape\u00f1os or red onions,\u00a0\u00a0homemade salsa\u00a0and sliced radishes.<\/p>\n

We prefer corn tortillas for our taquitos, but if you like flour tortillas you can totally use them. They usually need a few extra minutes in the oven than corn tortillas do to get crispy! Best part? You can freeze these bad boys and they can be just as easy to reheat as the ones you get from the store. Simply toss them back in your air fryer or oven and cook until crispy and melty.<\/p>\n

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\n

Ingredients<\/h2>\n<\/div>\n
\n
\n

For taquitos<\/h3>\n
    \n
  • Cooking spray<\/li>\n
  • 3<\/strong> c.<\/strong>shredded cooked chicken<\/li>\n
  • 1<\/strong>(8-oz.) block cream cheese, softened<\/li>\n
  • 1<\/strong>chipotle in adobo sauce, chopped, plus 1 tbsp sauce<\/li>\n
  • 1<\/strong> tsp.<\/strong>cumin<\/li>\n
  • 1<\/strong> tsp.<\/strong>chili powder<\/li>\n
  • Kosher salt<\/li>\n
  • Freshly ground black pepper<\/li>\n
  • 12<\/strong>small corn tortillas<\/li>\n
  • 1<\/strong> 1\/2<\/strong> c.<\/strong>shredded cheddar<\/li>\n
  • 1<\/strong> 1\/2<\/strong> c.<\/strong>shredded Pepper Jack<\/li>\n
  • Pico de Gallo, for serving<\/li>\n
  • Crumbled queso fresco, for serving<\/li>\n<\/ul>\n<\/div>\n
    \n

    For avocado cream sauce<\/h3>\n
      \n
    • 1<\/strong>large avocado, pitted<\/li>\n
    • 1\/2<\/strong> c.<\/strong>sour cream<\/li>\n
    • 1\/4<\/strong> c.<\/strong>packed cilantro leaves<\/li>\n
    • 1<\/strong>clove garlic<\/li>\n
    • Juice of lime<\/li>\n
    • Kosher salt<\/li>\n
    • Freshly ground black pepper<\/li>\n<\/ul>\n

       <\/p>\n<\/div>\n<\/div>\n

      \n
      \n

      Directions<\/h2>\n<\/div>\n
        \n
      • \n

        For Oven:<\/h3>\n
          \n
        1. Step\u00a0<\/span>1<\/span>\n

          Preheat oven to 425\u00b0 and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.<\/li>\n

        2. Step\u00a0<\/span>2<\/span>Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.<\/li>\n
        3. Step\u00a0<\/span>3<\/span>Spread about \u00bc cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese.<\/li>\n
        4. Step\u00a0<\/span>4<\/span>Bake until crispy and golden, 15 to 20 minutes.<\/li>\n
        5. Step\u00a0<\/span>5<\/span>Serve with avocado cream sauce, Pico de Gallo, and queso fresco<\/li>\n<\/ol>\n<\/li>\n
        6. \n

          For Air Fryer:<\/h3>\n
            \n
          1. Step\u00a0<\/span>1<\/span>In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.<\/li>\n
          2. Step\u00a0<\/span>2<\/span>Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.<\/li>\n
          3. Step\u00a0<\/span>3<\/span>Spread about \u00bc cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly. Repeat with remaining filling and cheese.<\/li>\n
          4. Step\u00a0<\/span>4<\/span>Place in basket of air fryer, seam side down, and cook at 400\u00b0 for 7 minutes.<\/li>\n
          5. Step\u00a0<\/span>5<\/span>Serve with avocado cream sauce, pico de gallo, and queso fresco.<\/li>\n<\/ol>\n<\/li>\n
          6. \n

            For Avocado Cream Sauce:<\/h3>\n
              \n
            1. Step\u00a0<\/span>1<\/span>In a food processor, blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper. Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

              There are basically infinite things you can do with   tortillas. You can make tacos, of course, but you can also make things like fresh tortilla chips (or totopos)\u00a0for nachos, enchiladas smothered in a spicy salsa roja and cheese, or go the sweet route and make some churro chips. However one of the our favorite, […]<\/p>\n","protected":false},"author":3,"featured_media":8668,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-8667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-feast"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=8667"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8667\/revisions"}],"predecessor-version":[{"id":8707,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/8667\/revisions\/8707"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/8668"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=8667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=8667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=8667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}