Baked Chicken Taquitos With Mexican Street Corn Recipes

MEXICAN STREET CORN CHICKEN

Steps:

• In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
• In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.
• Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.

BAKED CHICKEN TAQUITOS WITH MEXICAN STREET CORN

Steps:

• Preheat oven to 425
• Lay the chicken on a baking sheet covered in parchment paper, drizzle olive oil over top
• Sprinkle the chicken with the chicken seasoning, mix it all around so the chicken is coated
• Bake for 20 minutes or until cooked through
• To make the Mexican street corn grab a pan and heat it over med/high heat
• Add 1 cup of corn at a time, to char the edges and then remove it to a plate
• Repeat with all of the corn
• Turn the heat to low
• Add all the corn back in to the pan
• Add the jalapeños, sour cream, mayo, 1/4 tsp chili powder, 1/2 lime juiced, 1/2 c cotija cheese
• Mix this all around until its melty
• Stir in the jack cheese
• Shred the chicken with two forks and add it to the pan with the chopped cilantro
• Mix it all together
• Place the corn tortillas on a plate and cover with a damp paper towel
• Microwave until they are soft and steaming - they should be hot and easily pliable
• Drizzle oil over a baking sheet and spread it all around with your hand
• Lay out 6 corn tortillas at a time
• Spoon some filling on each and roll up tight
• Place on the baking sheet seem side down, repeat with the rest
• Add a drizzle more oil if the pan runs out, making sure each tortilla has some oil on the back when you roll it
• Bake for 15 minutes
• Remove from the oven and serve

BAKED CHICKEN TAQUITOS

Steps:

• Preheat oven to 425°F and oil a baking sheet. Heat olive oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, cumin, paprika and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant. Take from heat and stir in cilantro and chicken. Set aside.
• Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas. When broth simmers, dip tortillas briefly, one at a time, just to soften, 1 to 2 seconds. Lay tortilla on a work surface and spread 2 or 3 tablespoons chicken mixture over bottom third. Top with a tablespoon of cheese and roll up. Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil and bake until crisp and lightly browned, 12 to 15 minutes. Serve immediately.

BAKED CHICKEN TAQUITOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking pan with olive oil cooking spray.
• Heat oil in a large skillet over medium heat. Add tomatoes, onion, garlic, and jalapeno peppers, then stir in chicken broth, taco sauce, flour, cumin, oregano, chili powder, and salt. Cook until heated through, 5 to 10 minutes. Add shredded chicken, mixing vigorously until ingredients are well blended; cook until hot, 2 to 3 minutes.
• Wrap 8 tortillas in damp paper towels and microwave on high until soft and flexible, about 30 seconds. Repeat twice more to heat remaining tortillas.
• Spoon about 2 tablespoons chicken mixture down the center of a tortilla and sprinkle with Cheddar cheese. Roll tightly around the filling and place seam-side down in the prepared baking dish. Repeat to form remaining taquitos. Spray taquitos with cooking spray and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and taquitos are crispy, 20 to 22 minutes.
• Place shredded lettuce on a serving platter and arrange taquitos on top. Serve with sour cream and guacamole.