HOW DO YOU MAKE CHICKEN TAQUITOS RECIPES

Steps:

• In a large skillet, saute onion in oil until tender. Add the garlic, cumin, oregano, chili powder and cayenne; cook 1 minute longer. Add the pork, cheese, cilantro, salsa and lime juice. Cook and stir until cheese is melted., Place 2 tablespoons filling over lower third of each tortilla. Roll up tightly. Secure with toothpicks. Place taquitos on a greased baking sheet. Bake at 400° for 8 minutes. , Cool completely on a wire rack. Discard toothpicks. Place taquitos on a waxed paper-lined 15x10x1-in. baking sheet; freeze until firm. Transfer to a resealable plastic freezer bag. May be frozen for up to 3 months., To use frozen taquitos: Arrange desired number of taquitos in a single layer on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Serve with toppings.

Steps:

• Preheat oven to 425° and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.  Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.  Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese.  Bake until crispy and golden, 15 to 20 minutes.  Serve with avocado cream sauce, Pico de Gallo, and queso fresco In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.  Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.  Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly. Repeat with remaining filling and cheese.  Place in basket of air fryer, seam side down, and cook at 400° for 7 minutes. Serve with avocado cream sauce, pico de gallo, and queso fresco.  In a food processor, blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper. Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.