4.3
(384)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Preheat the oven to 425 degrees F. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chipotle peppers, oregano, and salt. Add the enchilada sauce and 1/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Add a sprinkle of cheese, then roll up and place seam-side down on the baking sheet. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp. Meanwhile, make the Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt. Serve the taquitos topped with avocado, pineapple salsa, and any other desired toppings.
Your folders
halfbakedharvest.com
4.2
(422)
25 minutes
Your folders
halfbakedharvest.com
4.8
(41)
240 minutes
Your folders
foodnetwork.com
4.6
(14)
5 minutes
Your folders
muybuenoblog.com
Your folders
eatingwell.com
5.0
(1)
Your folders
pookspantry.com
5.0
(1)
15 minutes
Your folders
halfbakedharvest.com
5.0
(29)
30 minutes
Your folders
halfbakedharvest.com
Your folders
blog.misfitsmarket.com
Your folders
everydaymaven.com
5.0
(13)
Your folders
moonandspoonandyum.com
5.0
(146)
Your folders
themediterraneandish.com
5.0
(1)
Your folders
budgetbytes.com
4.9
(9)
Your folders
budgetbytes.com
Your folders
iwashyoudry.com
5.0
(19)
22 minutes
Your folders
cookingclassy.com
5.0
(32)
7 minutes
Your folders
everylastbite.com
3.7
(3)
35 minutes
Your folders
halfbakedharvest.com
4.7
(108)
45 minutes
Your folders
hellofresh.com