halfbakedharvest4.3
Crispy Chicken Tinga Taquitos with Lime Avocado Crema
Serve these up alongside sweet pineapple salsa or mango salsa, shredded lettuce, and plenty of fresh limes for squeezing.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●blender
- ●oven
- ●microwave
📝 Preparation Steps
1
1. Preheat the oven to 425 degrees F. 2. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about ⏱️ 5 minutes. Add the chipotle peppers, oregano, and salt. Add the enchilada sauce and 1/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about ⏱️ 10 minutes. Remove from the heat.3. Warm the tortillas for ⏱️ 30 seconds to ⏱️ 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Add a sprinkle of cheese, then roll up and place seam-side down on the baking sheet. Transfer to the oven and bake for ⏱️ 5-8 minutes, then flip and cook another ⏱️ 5 minutes more, or until the cheese has melted and the tortillas are crisp. 4. Meanwhile, make the Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt. 5. Serve the taquitos topped with avocado, pineapple salsa, and any other desired toppings.
ground chicken, beef, or turkey1 poundavocado, halved1pineapple salsa, shredded lettuce, and pickled onion, for serving
Nutrition Facts
calories
591 kcal
serving Size
1 serving
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