It’s that time of year again. Parties, potlucks, and gatherings – oh my! Always involving lots of food. Some of it healthy, some of it not. What’s the best way to know you’re eating something clean? Bring something clean! For my friend’s ugly sweater party last week (which by the way, had some AMAZING goodies!), the boyfriend and I decided to bring chicken taquitos. Have we ever made taquitos before? Noooo. But that’s the best thing about this time of year, getting to try out some new dishes!
So here’s how you do it:
1) Take some garlic, onion, jalapeños, and chipotle peppers and sauté in some canola oil. Add in the spices.
Step 2) Pour in some chicken broth.
Step 3) Take some pre-cooked shredded chicken (I deboned a rotisserie chicken) and add to the mixture. Simmer on low stirring as necessary. The chicken should soak up the deliciousness!
Step 4) Meanwhile, make your cabbage slaw. Take red cabbage, add in some lime juice and zest, cilantro and white wine vinegar (to taste).
Step 5) Prep your tortillas. Put a corn tortilla between damp paper towels and microwave for about 15-20 seconds or until soft (this will MAJORLY help with the rolling process and prevent the taquitos from falling apart!).
Step 6) Put together your taquito! Add a tablespoon of chicken, slaw, and grated cheddar cheese.
Step 7) Roll up and place seam side down on greased or non-stick baking sheet. Brush with oil (or use an oil mister to spray).
Step 8) Bake at 400 degrees for about 20 minutes, or until taquito is nice and crispy (we cut ours in half to go further!). And don’t forget the dipping sauce! Greek yogurt, lime juice and zest, and cilantro. Yummmm. Enjoy!
Chicken Taquitos with Greek Yogurt Dipping Sauce
|Prep time||25 minutes|
|Cook time||20 minutes|
|Total time||45 minutes|
|Meal type||Appetizer, Lunch, Main Dish, Snack, Starter|
|Misc||Child Friendly, Pre-preparable|
- 1lb chicken (cooked and shredded)
- 1 Small onion (diced)
- 3 cloves garlic (minced)
- 2 chipotles in adobo sauce
- 3/4 cups chicken stock (organic preferably )
- 1 lime (juice and zest)
- 1 small bag red cabbage (pre-shredded)
- 2 white wine vinegar
- 2 cups cheddar cheese (shredded)
- 1 package corn tortillas (organic preferably )
- 1/4 cup cilantro (roughly chopped )
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt (to taste)
- pepper (to taste )
- 1 teaspoon cayenne
- 1 jalapeño (seeded and minced)
- 2 tablespoons canola oil
- 1 cup greek yogurt (preferably organic)
|Saute garlic, onion, and jalapeño until soft.|
|Add in chipotle peppers, spices, and chicken stock.|
|Bring to a simmer. Stir in shredded pre-cooked chicken.|
|Place cabbage in small bowl. Cut lime into halves and squeeze in half of lime juice. Zest half of lime into mixture.|
|Add in chopped cilantro and vinegar. Stir to combine.|
|Microwave tortilla shell in between moist paper towels for 15-20 seconds if not already soft enough to roll without cracking.|
|Place one Tbsp. chicken, slaw, and cheese onto one side of tortilla.|
|Wrap up tortilla and place seam down on baking sheet.|
|Bake at 400 degrees for approx. 20 minutes or until shells are nice and crispy.|
|Mix together greek yogurt, half of the lime juice and zest, and half of the cilantro.|