Spicy Chicken Taquitos

Original Recipe by: Delish

Servings: 4

Prep: 40 minutes 

Cook: 25 minutes

Total: 65 minutes 

Ingredients

• Cooking spray

• 3 c. shredded cooked chicken

• 1 (8-oz.) block cream cheese, softened

• 1 chipotle in adobo sauce, chopped, plus 1 tbsp sauce (take out half the seeds!)

• 1 tsp. cumin

• 1 tsp. chili powder

• Kosher salt

• Freshly ground black pepper

• 12 small corn tortillas

• 1 ½ c. shredded cheddar

• 1 ½ c. shredded pepper jack

• Pico de Gallo, for serving

• Crumbled queso fresco, for serving

• (sauce) 1 large avocado, pitted

• (sauce) ½ c. sour cream

• (sauce) ¼ c. packed cilantro leaves

• (sauce) 1 clove garlic

• (sauce) Juice of lime

• (sauce) Salt

• (sauce) Ground black pepper

Directions

(Sauce)

• 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.

• Preheat oven to  425° and spray a large baking sheet. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.

• Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.

• Spread about ¼ 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.

• Bake until crispy and golden, 15 to 20 minutes or place in basket of air fryer, seam side down, and cook at  400° for 7 minutes.

• Serve with avocado cream sauce, pico de gallo, and queso fresco.

Nutrition

Calories4537

Fat317 g

Saturated fat146 g

Trans fat3 g

Cholesterol990 mg

Sodium5020 mg

Carbohydrates159 g

Fiber43 g

Sugar24 g

Protein239 g

Vitamin D6 mcg

Calcium3547 mg

Iron17 mg

Potassium