Chipotle Cream Cheese Taquitos
Adding cream cheese to your taquitos is a massively rewarding shortcut to take! We're also using some Tomatillo Chipotle Salsa in this batch -- so good!
Servings: 4 (12-16 taquitos)
Calories: 648kcal
Ingredients
- 2 chicken breasts (approx. 3 cups shredded chicken)
- 12-16 corn tortillas
- 4 oz. cream cheese
- 1/2 onion
- 1-2 tablespoons adobo sauce (optional)
- 1 teaspoon salt (plus more to taste)
- freshly cracked black pepper
For the Tomatillo-Chipotle Salsa:
- 3-4 tomatillos
- 3-4 chipotles in adobo
- 2 garlic cloves
For the Basic Guacamole:
- 1 avocado
- 1 lime
- 2-3 tablespoons finely chopped onion
- 1/4 teaspoon salt (plus more to taste)
Instructions
- If you're poaching the chicken, add 2 chicken breasts to a saucepan and cover with cold tap water. Bring to a boil and then reduce heat to let simmer for 20-25 minutes or until the chicken is cooked through. You can optionally add some flavoring to the water -- for this batch I added salt, pepper, onion and cilantro. Once cooked, set the chicken breasts aside to cool and then use two forks to shred them.
- To make the Tomatillo Chipotle Salsa, start by removing the husks and stems from the tomatillos. Give them a good rinse and roast them in a 400F oven until they start to turn army green in color, approx. 10-15 minutes.
- Add the roasted tomatillos to a blender along 3-4 chipotles in adobo and 2 garlic cloves. I typically remove the seeds from the chipotles. Combine well and taste for heat level. Add 4 oz. cream cheese to the blender and combine well.
- In a mixing bowl, combine the shredded chicken with the Salsa mixture from the blender and add 1/2 onion finely chopped,1 teaspoon salt, and some freshly cracked black pepper. Mix well and take a final taste for seasoning and heat level. (I added some more adobo sauce and another pinch of salt to this batch.)
- Add the tortillas to a plate and cover with damp paper towels. Microwave for 60 seconds or until the tortillas are soft and pliable.
- Add 2-3 tablespoons of chicken mixture to each tortilla. Roll tight and place them seam side down on a baking sheet. Add a thin layer of oil to each taquito before baking them (I used an olive oil sprayer).
- Bake for 20 minutes in a 400F oven or until the edges are turning darker brown. Serve immediately.
- If you want to make the Guacamole, finely chop 2-3 tablespoons of onion. Use the back of a fork to smoosh the onion until it turns translucent. Add the onion to a bowl along with the flesh of one avocado, 1/4 teaspoon of salt, and the juice of a half lime. Mush and mix well. Taste for salt level. Keep adding tiny dashes of salt (and lime) until you like it.
Notes
I used an olive oil sprayer to give the Taquitos a thin layer of oil before baking. You could also use a pastry brush to coat them with oil.
Warming up the tortillas will make them pliable. If your tortillas are cracking open when you roll them then try microwaving them for a bit longer.
I like these Taquitos best when the edges are crispy but the center is still slightly chewy. If you bake them for too long the edges become brittle.
Nutrition
Calories: 648kcal