Today’s recipe almost didn’t happen. Everybody say thank you to my Mr. for figuring out how to work around my flaked out pregnancy brain.
Here’s what we’re making:
Here’s what you need:
4 small chicken breasts (or 2 large), chopped small
1.5 cups shredded cheddar cheese
4 oz can chopped green chilies
1/2 cup chopped green onions
2 garlic cloves, minced
1/4 tsp pepper
1/4 tsp ground cumin
1/4 tsp paprika
12- 6″ flour tortillas*
Optional: sour cream and salsa or guacamole, to serve
*This is the part I jacked up. I wasn’t paying attention and got corn tortillas.
Start by pre-heating a bit of oil in a skillet and cooking your chicken pieces. Season it with a bit of salt and pepper and continue cooking until cooked through. Dump the pieces into a large bowl with your cheese, chilies, green onion and seasonings. Mix everything together until it is completely combined.
Grease a cookie sheet with a bit of olive oil and begin rolling your taquitos. If like me, you accidentally bought corn tortillas instead of flour, do your best to stifle your swearing in front of any small children you may have when they break into a billion pieces when you roll them. We’ll come back and address that problem in a minute. If you managed to come home with the correct tortillas, spoon 3 Tbsp of your chicken mixture into the center, roll them up, brush them with a bit of oil and place them (seam side down) on the cookie sheet.
Alright, fellow oblivious tortilla shoppers, all hope is not lost. My Mr. found that dipping the corn tortillas in water and then heating them in a hot cast iron skillet for about 30 seconds on each side made them nice and pliable so they could be wrapped around the filling without breaking.**
Once your taquitos are wrapped and placed on the cookie sheet, cook them in a 425 degree oven for about 10 minutes.
These are delicious. Obviously I can’t vouch for the flour tortilla version just yet, but the corn ones we made were to die for. One of the toppings the original recipe suggests is an avocado salsa, and guacamole is incredible. We had plenty for dinner and they warmed up nicely the next day for our lunch as well. They’ll absolutely be going on our menu again in the future.
** If you still have questions, check out this video: http://www.seriouseats.com/2011/10/video-the-right-way-to-warm-corn-tortillas.html