Cheesy Mexican Pulled Chicken Taquitos
with Chipotle Sour Cream & Avocado Salsa
How good are taquitos! Just like tacos (but crispier!), these rolled up golden tubes of goodness pack a punch with flavour. These ones have tender pulled chicken in a tomato based sauce, with a chipotle sour cream to heat things up and cool things down. Dig in!
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Ingredients
1
Mild Chipotle Sauce
1
Pulled Chicken
1
Mexican Fiesta Spice Blend
1
Tomato Paste
1
Mini Flour Tortillas
(Contains Gluten; )
1
Shredded Cheddar Cheese
(Contains Milk; )
1
Avocado
1
Tomato
1
Lemon
1
Red Onion
1
Sour Cream
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
brown sugar
water
Nutrition Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice brown onion. • In a small bowl, combine sour cream and mild chipotle sauce. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 2-3 minutes. • Add pulled chicken, Mexican Fiesta spice blend and tomato paste and cook, breaking up with a spoon, until browned, 2-3 minutes. • Add the butter, brown sugar and water, stirring, until well slightly reduced, 1 minute.
• Lay mini flour tortillas on a flat surface. Spoon chicken filling down the centre of each tortilla. • Roll tortillas up tightly and place, seam-side down, evenly spaced on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Bake taquitos until golden and starting to crisp, 8-10 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Lay mini flour tortillas on a flat surface. Spoon chicken filling down the centre of each tortilla. Sprinkle with shredded Cheddar cheese. • Roll tortillas up tightly and place, seam-side down, evenly spaced on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Bake taquitos until golden and starting to crisp, 8-10 minutes.
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Roughly chop tomato. Slice lemon into wedges. • In a medium bowl, combine avocado, tomato, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. • Divide Mexican pulled chicken taquitos between plates. • Top with avocado salsa. Serve with chipotle sour cream and any remaining lemon wedges. Enjoy!