Shredded Chicken and Cheese Taquitos recipe

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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 calories
carbohydrate: 44.3 g
cholesterol: 78.8 mg
fat: 26.1 g
fiber: 3.8 g
protein: 29.8 g
saturatedFat: 12.9 g
servingSize: -
sodium: 1856.9 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

  3. 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.

  4. 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.

  5. Bake in the preheated oven until edges are brown, about 30 minutes.

Recipe Yield

10 taquitos

Recipe Note

In an effort to avoid eating processed foods, I came up with this yummy shredded chicken taquito recipe. Serve with sour cream, salsa, guacamole, and green onions.

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