- October 2007
To save time, use a food processor to chop the raw chicken in this recipe. Be sure to clean thoroughly before using the appliance again. To make it a meal, you can serve two taquitos with a side of beans and rice.
Adobo Sour Cream:
To prepare taquitos, heat oil in a large nonstick skillet over medium heat. Add chicken, and sautÚ 5 minutes or until done. Place chicken in a food processor. Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped. Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up. Cut each tortilla in half; secure with wooden picks. Place taquitos in a large zip-top plastic bag; freeze up to 3 months.
Preheat oven to 400║. Place frozen taquitos on a large baking sheet coated with cooking spray. Bake at 400░ for 10 minutes; turn taquitos, and coat with cooking spray. Bake an additional 10 minutes or until golden.
To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.Yield: 20 servings (serving size: 1 taquito and about 2 1/2 teaspoons dip)
Recipe Source: Cooking Light, MARCH 2007
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