Cheesy Chicken Enchilada Taquitos (Print Version)
Crisp taquitos filled with seasoned chicken, cheeses, and zesty enchilada sauce, topped with fresh cilantro.
# Ingredients:
→ Chicken Filling
01 -
2 Tbsp extra-virgin olive oil
02 -
1/2 onion, finely chopped
03 -
4 cloves garlic, minced
04 -
1 tsp ground cumin
05 -
1 tsp chili powder
06 -
2 cups shredded chicken
07 -
2/3 cup red enchilada sauce
08 -
4 Tbsp freshly chopped cilantro, plus more for garnish
09 -
Kosher salt, to taste
→ Cheese Shells
10 -
2 cups shredded cheddar cheese
11 -
2 cups shredded Monterey Jack cheese
→ Optional Toppings
12 -
Sour cream, for serving
# Steps:
01 -
Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper. In a medium skillet over medium heat, heat olive oil. Add onion and cook until slightly soft, about 3 minutes. Add garlic, cumin, and chili powder; cook until fragrant, about 1 to 2 minutes. Add shredded chicken and enchilada sauce, then bring mixture to a simmer. Stir in chopped cilantro, season with salt, and remove from heat.
02 -
In a medium bowl, mix together shredded cheddar and Monterey Jack cheeses. Divide mixture into twelve 3 ½-inch (9 cm) piles on prepared baking sheets. Bake until cheese is melted and slightly golden at the edges, about 10 minutes. Let cool for 2 to 4 minutes, then carefully peel shells off the parchment paper.
03 -
Add a small pile of chicken filling to each cheese shell and roll tightly to form the taquitos. Repeat until all taquitos are prepared.
04 -
Garnish taquitos with additional cilantro and serve with sour cream for dipping, if desired.