Gluten-Free Chicken Taquitos As Made By Parker Bates
4.7(219)
Cook Time
-
Total Time
-
Yield
20 servings
Ingredients
nonstick cooking spray, for greasing
2 tablespoons olive oil
2 medium jalapenoes, stemmed, seeded, and diced
1 lb chicken tender (455 g)
¼ teaspoon dried thyme
1 teaspoon seasoned salt
1 teaspoon dried parsley
½ teaspoon dried dill
½ teaspoon garlic
¼ teaspoon onion powder
½ teaspoon black pepper
8 oz cream cheese (225 g)
1 cup grated parmesan cheese (110 g)
20 soft corn tortillas
2 tablespoons unsalted butter
For Serving
shredded lettuce
sour cream
salsa
Nutrition Info
Calories 165
Fat 8g
Carbs 11g
Fiber 1g
Sugar 0g
Protein 10g
How to Make It
1. Step
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
2. Step
Heat the olive oil in a large skillet over medium-high heat. Add the jalapeños and cook for 30 seconds, until starting to soften. Add the chicken, thyme, seasoned salt, parsley, dill, garlic powder, onion powder, and pepper and cook, stirring occasionally, until the chicken is cooked through, 8-10 minutes.
3. Step
Remove the pan from the heat. Transfer the chicken to a large bowl and use an electric hand mixer on low speed or 2 forks to shred the chicken.
4. Step
Return the shredded chicken to the pan and turn the heat to low. Add the cream cheese and Parmesan and stir until melted. Remove the pan from the heat and set aside.
5. Step
Wrap the tortillas in a damp towel. Microwave for 45 seconds to soften.
6. Step
Add 1-2 tablespoons of filling to the center of a tortilla and roll the tortilla tightly around the filling. Place on the prepared baking sheet, seam-side down. Repeat with the remaining ingredients.
7. Step
Brush the melted butter over the taquitos.
8. Step
Bake the taquitos for 10 minutes, flip, then return to the oven for another 15 minutes, or until golden brown and crispy.
9. Step
Serve the taquitos with shredded lettuce, sour cream, and salsa.
