Baked Taquitos Dipped In Tomato-Chipotle Salsa

🥄 Ingredients

• 2 chicken breasts ((or 3 cups rotisserie chicken))
• 2 tablespoons creme fraiche ((or Mexican crema, sour cream, cream cheese))
• 1 white onion
• 12-15 corn tortilllas ((flour tortillas OK too))
• cheese ((Cotija, Feta, Jack or Mozzarella))
• olive oil ((or lard))
• cilantro for garnish ((optional))
• 2 tomatoes ((or 3 plum tomatoes))
• 1/2 white onion
• 1 clove garlic
• 1 chipotle in adobo
• 1 avocado
• 1 lime
• 2 tablespoons finely chopped onion
• salt

👨‍🍳 Instructions

1. 1

   Cover the chicken breasts with cold water. Season the water with salt and pepper. Add onion and cilantro.

2. 2

   Bring to a boil and let simmer until center is no longer pink

3. 3

   Roast the tomatoes at 400F for 20-30 minutes

4. 4

   Combine with 1/2 white onion, 1 clove garlic and 1/2 chipotle in adobo

5. 5

   Pulse blend and taste for heat, add more chipotle for more heat

6. 6

   Shred the chicken with two forks

7. 7

   Combine the chicken in a mixing bowl with 2 tablespoons chopped onion, salt, pepper, 2 tablespoons creme fraiche, 2 tablespoons cheese, and 3-4 spoonfuls of the Tomato-Chipotle salsa

8. 8

   Mix well

9. 9

   Heat up tortillas

10. 10

    Add a heaping spoonful of the chicken mixture to each tortilla

11. 11

    Roll tight and secure with a toothpick or skewer

12. 12

    Brush with olive oil or lard

13. 13

    Bake at 400F for 20-30 minutes

14. 14

    For the Basic Guac: crush 2 tablespoons of finely chopped onion using the back of a fork

15. 15

    Add onion to a bowl along with juice of half a lime, 1 avocado, and plenty of salt to taste

16. 16

    Coat the taquitos with Basic Guac and sprinkle with a final layer of cheese and cilantro

17. 17

    Serve with the Tomato-Chipotle salsa

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.