Chicken Taquitos with an Avocado Crema & Cotija Cheese

Shredded chicken rolled up in a corn tortilla and fried…then topped with with an avocado crema and crumbled cotija cheese…say no more!  These taquitos take homemade Tex-Mex to the next level!

Servings

4

Ready In:

2hrs 45min

Calories:

610

Good For:

Lunch & Dinner

Introduction

About this Recipe

By: Kelli South So one of my absolute favorite foods of all time are flautas! Flautas are essentially authentic Mexican taquitos and the only real differences are size and choice of tortilla.  Flautas are traditionally made using large flour tortillas verses taquitos are made using small corn tortillas.   This recipe is a combination of all my favorite things about flautas with a Tex-Mex flair.
Ingredients
  • 8 oz Chicken Breast
  • 10 Corn Tortillas
  • 3 1/2 Cups Chicken Stock, low sodium
  • 5 Tbsp Salsa
  • 1/2 Cup Shredded Cheese, Four Cheese Mexican Blend
  • 1/2 Cup Cotija Cheese, crumbled
  • 1 Avacado
  • 1/4 Cup Sour Cream
  • 2 Garlic Cloves, finely minced
  • 1/8 tsp Onion Powder
  • Lime Juice
  • Salt
  • Oil for frying
  • *Toothpicks*

You first start by poaching the chicken breast.  I love poaching chicken when I am planning on shredding it, it keeps everything really moist.  A good tip about poaching is to always use flavorful liquids.  Poaching in plain water will just dull the flavor of whatever you are poaching.  Since were poaching chicken, I love using chicken stock.  Preferably I like using the low sodium chicken stock because sometimes chicken stocks can be a little salty.  Once the stock comes to a simmer, add you chicken breast.  Depending on thickness, your chicken should be fully cooked at around 10-20 minutes.  Use a thermometer to make sure the chicken breast is at least 165 degrees, then set it aside to cool.

Once the chicken cools, use 1 or 2 forks as “shredders” and shred your chicken into pieces.  You are then going to mix in your salsa and four cheese Mexican blend.  And taaahhh daahhh! Your filling is complete!  If I am making my filling ahead of time, at this point I would freeze my filling to use at a later use, or refrigerate it and use in 1-4 days.

You first start by poaching the chicken breast.  I love poaching chicken when I am planning on shredding it, it keeps everything really moist.  A good tip about poaching is to always use flavorful liquids.  Poaching in plain water will just dull the flavor of whatever you are poaching.  Since were poaching chicken, I love using chicken stock.  Preferably I like using the low sodium chicken stock because sometimes chicken stocks can be a little salty.  Once the stock comes to a simmer, add you chicken breast.  Depending on thickness, your chicken should be fully cooked at around 10-20 minutes.  Use a thermometer to make sure the chicken breast is at least 165 degrees, then set it aside to cool.

Once the chicken cools, use 1 or 2 forks as “shredders” and shred your chicken into pieces.  You are then going to mix in your salsa and four cheese Mexican blend.  And taaahhh daahhh! Your filling is complete!  If I am making my filling ahead of time, at this point I would freeze my filling to use at a later use, or refrigerate it and use in 1-4 days.

Wrap your corn tortillas in a clean dish towel and heat in microwave for 30 seconds.  Heating up the tortillas will make them softer and easier to roll.  Do not over heat them or they will crack.  Spoon in 1 1/2-2 Tablespoons of filling into each tortilla and tightly roll it up.  Place 2 toothpicks into each taquito to help hold everything together when frying.  After rolling a few you will get the hang of it!

Once the filing is made, get started on heating up your oil.  I like to use a 2 1/2 inch deep pan that is slightly larger than the taquitos, that way I do not need to heat up extra oil just because the pan is huge.  Fill the pan with oil about 1 inch deep and set your flame on medium to medium-low.  Once your oil reaches to a temperature of 375 degrees, you are ready to fry!

Gently drop in 3 taquitos, one at a time, into the oil.  After about 2-3 minutes the bottom will be a nice golden brown, then flip it over so the other side can get brown and crispy too.  Each side will fry for 2-3 minutes.  Once they are golden brown on both sides, take them out of the oil and let drain on a paper towel, slit side down!  If the tortilla slit is facing down, all the oil will want to drip out of the taquito.  If the slit side is up, the oil inside will get trapped in the taquito.  Let them cool on the paper towels for 3 minutes before eating.

While your oil is heating up, you can make the avocado crema.  And all that an avocado crema is, is an avocado-sour cream.  Start by halving your avocado and dicing the entire thing.  Add it to a food processor with your sour cream, lime juice, onion powder and salt.  Make sure to try the crema after you blend it to make sure it doesn’t need a touch more of an ingredient.  If you have a large avocado, you might need to add a pinch more salt.  And remember, a little lime juice goes a long way!  Once all your ingredients are in the processor, begin to pulverize it until it’s nice and smooth.  I always strain mine through a mesh, wire strainer to get all the lumps out.  After you strain it, add the garlic and mix until combined.  I add the garlic at the end because it does not always fit through the strainer.  Set your crema aside and use as a garnish and/or dipping sauce!  I like having a little extra crema on the side of my taquitos.

Plate your taquitos with a drizzle of crema and a sprinkle of cotija cheese!!  Enjoy

Step by Step Instructions

Step 1

Add chicken stock to a small sauce pan and bring to a simmer.  Add chicken breast to chicken stock and cover pot.  Cook on medium-low heat until chicken is fully cooked, 165 degrees, and set chicken aside to cool.

Step 2

Once chicken is cooler but still warm, using two forks, shred the chicken breast into little pieces.  Mix in the salsa and shredded Mexican blend cheese and set aside.

Step 3

Wrap all the tortilla in a clean dish towel and microwave for 30 seconds to soften the tortillas.  One at a time, take each tortilla and fill with 1 1/2-2 Tbsp of shredded chicken mixture and roll up semi-tightly and stick 2 toothpicks into each taquito to hold it together.  Since the corn tortillas are very delicate, wrapping them too tightly will cause them to tear.

Step 4

In a 2 1/2 inch deep sauce pan, add frying oil 1 inch deep.  Heat oil to 375 degrees.

Step 5

While the oil is heating, halve your avocado and dice the entire thing.  Add the avocado to a food processor with sour cream, a small squirt of lime juice and onion powder and salt.  Process mixture until smooth.  Strain mixture through fine mesh strainer for an even finer texture. Mix in garlic and set aside to use as a garnish.

Step 6

Once oil is to temperature, fry taquitos 3 at time.  Fry on each side until golden brown, about 2-3 minutes on each side.  Set aside on paper towels to soak up excess oil.  Let cool for at least 3 minutes before eating.  Repeat step with the rest of the taquitos.

Step 7

Garnish the taquitos with a drizzle of avocado crema and sprinkle with cotija cheese.  Serve the rest of the cheese and crema on the side.

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