Sunday, October 25, 2015

Recipe #321: Southwest Chicken Taquitos

After a summer of just wanting to eat burgers and steak off my grill, I'm finally back into cooking mode in my kitchen as the weather cools off.  This recipe is SO delicious and very easy to assemble.  I found this on and the only changes I made was to the dipping sauce.  I doubled it and added sour cream when it was too spicy for our tastes.

  • 1 rotisserie chicken breast, shredded
  • 1 cup chopped onion (1/2 large onion)
  • 1 clove garlic
  • 1 cup fresh or frozen corn
  • 1 14 oz can black beans, rinsed and drained
  • 3 green onions, chopped
  • 2 tsp cumin
  • 2 cups shredded Mexican blend cheese
  • Fajita size tortillas
  • ¼ c ranch
  • ½ avocado
  • 1 T chipotle adobo

  1. Preheat oven to 400F.
  2. In a skillet over medium heat, saute the chopped onion in 1 T olive oil until softened. Add the garlic and cook another 2-3 minutes. Set aside to cool slightly
  3. In a separate bowl, add the sauteed onions and garlic, shredded chicken, corn, beans, green onion, cumin and cheese. Season to taste with salt and pepper.
  4. Spoon approximately ¼ cup filling onto a tortilla and roll up. Place seam side down in a baking dish or rimmed cookie sheet. Repeat, arranging the assembled taquitos in a single layer. Spray the tops with nonstick spray.
  5. Bake for 20 minutes, or until the tops are crispy and browning.
  6. In a small bowl, mash the avocado until smooth. Whisk in the ranch and adobo sauce and serve alongside for dipping.

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