Mar 7, 2013

Baked Chipotle Chicken Taquitos

In just a few short weeks...eek...BIG eek...we have a birthday party in this house. Bean is turning one. Months and months ago I decided I wanted to throw him a Mexican Fiesta for turning Uno.

Hehehe, sorry I had to.


For my Little Men's first birthdays we have stuck to having families over. I mean for the most part, no one-year-old is hopping on the pre-toddler social scene.

Since we have other families over, I like to throw more of a dinner type party.

Oldest had a western/cowboy themed party with bottled rootbeer and all the fixins.
Middle had a chili/pumpkin painting Halloween party with some very spooky brain cupcakes.
Little had a carnival party with cotton candy and hot dogs.

Now it is time to celebrate Bean. My very last First Birthday Party to throw. In order of my last hoo-rah, I figured a little Fiesta was in order with a full on Mexican food spread.

Besides decoration ideas which I am gathering up in my noggin and on my Mexican Fiesta Pin Board, I am also making a list of possible food to serve.

I am thinking homemade refried beans, a taco bar, chips salsa and guacamole, Cheesy Rice, Jarritos drinks, churros (Maybe even the oh-so-popular Churro Chex Mix), tres leches cupcakes...

Remember how I said we like Mexican food? I probably could keep adding more things onto this party menu.

Like for instance, I could totally add these Baked Chipotle Chicken Taquitos.

These chicken taquitos were quite lovely. The chipotle adds a glorious smoky taste that compliments the slight heat that comes from the chilies and other seasonings. Plus they were baked so I could eat them guilt free. I do enjoy guilt free eating.

My new favorite Mexican cooking ingredient is Mexican cheese. It melts wonderfully and it is dreamy smooth and creamy.

Then you have sour cream with a touch of lime.

All together it is like a fiesta in my mouth.

I used a rotisserie chicken, my go-to time saver. So not only was the meal yummy, but it was fast to make.

Fast meals are always a good idea if you ask me.

You weren't asking me?
Well you should?
I would tell you they are a good idea.

The fam enjoyed these. The heat was a teeny bit much for Little, but he quickly resolved the issue by doubling his serving of sour cream in which to tip his taquitos.

I hope you enjoy these as much as we did.

Baked Chipotle Chicken Taquitos
adapted from The Kitchen  

Printable Recipe

2 Tablespoons butter
3 cups cooked and shredded chicken (I use a store bought rotisserie chicken)
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garlic powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle powder
1/2 teaspoon chili powder
1 4oz can diced chilies
24 small flour tortillas or 12 regular
2 cups shredded soft Mexican cheese
1 cup sour cream
Juice of 3 limes and 1 Tablespoon of lime zest

Preheat the oven to 425. Line a baking sheet with foil and set aside.

Combine chicken, paprika, salt, garlic powder, cumin, chipotle, chili powder, and can of diced chilies.

Melt butter in a skillet. Add in the chicken mixture to the skillet and cook until warmed through.

Warm up a a few flour tortillas at a time by heating them in the microwave for about 20 seconds. Place 2 tablespoons of chicken mixture in the middle of each tortilla and top with shredded cheese. Tightly roll each tortilla and place seam side down on foil-lined baking sheet.

Fill all the tortillas shells and roll them the same way. Place them all on the baking sheet. Coat the tops with cooking spray and sprinkle with kosher salt.

Bake for 15-20 minutes or until the edges are golden brown.

While they are baking, mix the sour cream with the lime juice and zest. Set aside.

Serve the baked taquitos with a side of lime sour cream.


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1 comment:

Unknown said...

I'm glad that the recipe uses the powder. The peppers themselves can be a little much.


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