This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Yield: 3
Brian Carson
Chef
00:45
Prep
00:30
Cook
01:15
Total Time
Ingredients & Directions
Directions
Tomato Sauce
2 tablespoons
Canola oil
1 tablespoon
Garlic, chopped
1/4 cup
Red onion, chopped
1 cup
Tomatoes, chopped
1 tablespoon
Paprika
1 tablespoon
Coriander
1 tablespoon
Cumin
3/4 cups
Chicken stock
1 can
Tomato sauce
1 tablespoon
Salt
1 tablespoon
Pepper
Tomato Sauce
- Heat oil in a pan, and sauté garlic about 2 minutes until brown, stirringevery 30 seconds.
- Add red onions, tomatoes, spices, and chicken stock, stir well and cook 2 minutes.
- Add in tomato sauce, stir well and cook for 3 minutes.
- Stir in salt and pepper.
- Remove from heat and carefully pour the tomato sauce into a blender, blending on high for one minute.
- Pour sauce back into pan and cook another 3 minutes.
- Turn heat off then set aside temporarily.
Taquitos
1 quart
Water
1 tablespoon
Salt
1 tablespoon
Pepper
3
Springer Mountain Farms Boneless Skinless Chicken Breasts
2 cups
Mexican cheese shredded
2 quarts
Canola oil
6
Corn tortillas
1 cup
Tomato, diced
1 cup
Red onion, diced
Creamy hatch chili dipping sauce
Taquitos
- In a medium pot over high heat, add water, salt, and pepper then boil chicken for 6-8 minutes and until internal temperature reaches 165°F.
- Turn off heat and set aside chicken to cool for about 30 minutes.
- In a medium sized mixing bowl, shred chicken with hands.
- Add cheese and ½ cup of Tomato Sauce into mixing bowl and mix well.
- Set aside temporarily.
- To fry the chicken taquitos, heat canola oil in a large Dutch oven to 350°F.
- Carefully dip tortillas one by one into oil quickly (to coat both sides with oil to prevent cracking) then spread out on clean cutting board.
- Let tortillas cool for 5 minutes or until it’s not too hot to the touch
- Using a clean spoon, add ¼ cup chicken mixture onto one edge of all tortillas.
- Fold edge of tortilla over filling then roll tightly.
- Pin tortilla in the middle with a toothpick to hold in place.
- Repeat the rolling process for all tortillas.
- Using an oil thermometer, make sure temperature is at 350°F again before frying.
- Carefully place all rolled and filled tortillas in oil and fry for about 2 minutes or until outside is crispy and cheese is melted.
- Fry for 2 minutes or until outside is crispy and cheese is melted=
- Drain on paper towel once fried, and carefully remove all toothpicks.
- Spoon extra tomato sauce on plate, top with taquitos and serve with creamy hatch chili dipping sauce drizzled over the taquitos or on the side and top with chopped tomatoes and onions.
Creamy Hatch Chili Dipping Sauce
1 tablespoon
Garlic, chopped
1 can
Hatch chiles
1/4 cup
Red onion, chopped
2 cups
Chicken stock
1 cup
Heavy cream
1 tablespoon
Cayenne
1 tablespoon
Coriander
1/2 cup
Mexican cheese, shredded
Creamy Hatch Chili Dipping Sauce
- In a medium pot over high heat, place garlic, hatch chiles, onion, and chicken stock and stir well, for about 30 seconds.
- Add heavy cream and cook an additional 4 minutes.
- Mix in cayenne and coriander, and cook for another 3 minutes.
- Add cheese, remove from heat and whisk until combined.
- Keep warm until ready to use on taquitos.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Chicken Taquitos With Creamy Hatch Chile Sauce
Brian Carson
Chef
Yield: 3
00:45
Prep
00:30
Cook
01:15 Total Time
Ingredients
Directions
Tomato Sauce
2 tablespoons
Canola oil
1 tablespoon
Garlic, chopped
1/4 cup
Red onion, chopped
1 cup
Tomatoes, chopped
1 tablespoon
Paprika
1 tablespoon
Coriander
1 tablespoon
Cumin
3/4 cups
Chicken stock
1 can
Tomato sauce
1 tablespoon
Salt
1 tablespoon
Pepper
Tomato Sauce
- Heat oil in a pan, and sauté garlic about 2 minutes until brown, stirringevery 30 seconds.
- Add red onions, tomatoes, spices, and chicken stock, stir well and cook 2 minutes.
- Add in tomato sauce, stir well and cook for 3 minutes.
- Stir in salt and pepper.
- Remove from heat and carefully pour the tomato sauce into a blender, blending on high for one minute.
- Pour sauce back into pan and cook another 3 minutes.
- Turn heat off then set aside temporarily.
Taquitos
1 quart
Water
1 tablespoon
Salt
1 tablespoon
Pepper
3
Springer Mountain Farms Boneless Skinless Chicken Breasts
2 cups
Mexican cheese shredded
2 quarts
Canola oil
6
Corn tortillas
1 cup
Tomato, diced
1 cup
Red onion, diced
Creamy hatch chili dipping sauce
Taquitos
- In a medium pot over high heat, add water, salt, and pepper then boil chicken for 6-8 minutes and until internal temperature reaches 165°F.
- Turn off heat and set aside chicken to cool for about 30 minutes.
- In a medium sized mixing bowl, shred chicken with hands.
- Add cheese and ½ cup of Tomato Sauce into mixing bowl and mix well.
- Set aside temporarily.
- To fry the chicken taquitos, heat canola oil in a large Dutch oven to 350°F.
- Carefully dip tortillas one by one into oil quickly (to coat both sides with oil to prevent cracking) then spread out on clean cutting board.
- Let tortillas cool for 5 minutes or until it’s not too hot to the touch
- Using a clean spoon, add ¼ cup chicken mixture onto one edge of all tortillas.
- Fold edge of tortilla over filling then roll tightly.
- Pin tortilla in the middle with a toothpick to hold in place.
- Repeat the rolling process for all tortillas.
- Using an oil thermometer, make sure temperature is at 350°F again before frying.
- Carefully place all rolled and filled tortillas in oil and fry for about 2 minutes or until outside is crispy and cheese is melted.
- Fry for 2 minutes or until outside is crispy and cheese is melted=
- Drain on paper towel once fried, and carefully remove all toothpicks.
- Spoon extra tomato sauce on plate, top with taquitos and serve with creamy hatch chili dipping sauce drizzled over the taquitos or on the side and top with chopped tomatoes and onions.
Creamy Hatch Chili Dipping Sauce
1 tablespoon
Garlic, chopped
1 can
Hatch chiles
1/4 cup
Red onion, chopped
2 cups
Chicken stock
1 cup
Heavy cream
1 tablespoon
Cayenne
1 tablespoon
Coriander
1/2 cup
Mexican cheese, shredded
Creamy Hatch Chili Dipping Sauce
- In a medium pot over high heat, place garlic, hatch chiles, onion, and chicken stock and stir well, for about 30 seconds.
- Add heavy cream and cook an additional 4 minutes.
- Mix in cayenne and coriander, and cook for another 3 minutes.
- Add cheese, remove from heat and whisk until combined.
- Keep warm until ready to use on taquitos.
