Shredded Chicken and Cheese Taquitos recipe
All Recipes World Cuisine Recipes Latin American Mexican
Ingredients
- 3 skinless, boneless chicken breasts, or more to taste 1 tablespoon olive oil 1 onion, chopped 1 cup sliced olives 1 (7 ounce) can chopped green chiles, drained ¾ cup water 1 (1 ounce) package taco seasoning 1 (8 ounce) package shredded Mexican cheese blend 10 (6 inch) flour tortillas
Nutrition Info
- 536.2 caloriescarbohydrate: 44.3 gcholesterol: 78.8 mgfat: 26.1 gfiber: 3.8 gprotein: 29.8 gsaturatedFat: 12.9 gservingSize: -sodium: 1856.9 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Shredded Chicken and Cheese Taquitos
Directions
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Place chicken in a single layer in the bottom of a large saucepan. Pour in cool water until chicken is covered by 1 inch. Bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook until no longer pink in the center and the juices run clear, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and shred meat with 2 forks when cool enough to handle. Discard poaching liquid.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Heat oil in a large skillet over medium heat, add onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add shredded chicken, olives, chiles, water, and taco seasoning, bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Add Mexican cheese and stir until melted. Remove from heat.
Warm tortillas on a griddle over medium-high heat until soft, about 10 seconds per side. Add chicken filling to each tortilla, roll up tightly, and place seam-side down on the prepared baking sheet.
Bake in the preheated oven until edges are brown, about 30 minutes.