Crispy Chicken Taquitos with Enchilada Sauce, Lime Avocado Crèma & Zesty Spanish Rice
These family friendly meal ticks all the boxes. Ground chicken seasoned with our house Zesty Mexican blend will be the delectable filling for the crunchy baked taquitos on the outside, but spicy & cheesy inside, served with a cool avocado crèma & a side of Spanish rice!
IN THE KIT
12 ozground chicken
6 ozjasmine rice
4 ozchicken stock
4 oztomato puree
4 ozZesty Mexican blend
8 ozenchilada sauce
6 pcscorn tortillas
8 ozmixed cheese
6 ozlime avocado crèma
Salt & pepper
Kitchen Items Needed
Medium saucepan with lid
Cutting board & knife
6 oz water
Preheat the oven to 425°F.;
Roughly chop cilantro;
Peel & roughly dice onion ;
Cut lime into wedges.
Heat a large drizzle of oil in a medium saucepan over medium-high heat. Add rice & half the Mexican spice blend. Cook until rice gets a bit translucent (somewhat clear) about 3-4 minutes, stirring frequently.
Add measured water, chicken stock & tomato puree.
Stir once & cover. Turn the heat down to almost low (a little less than medium low), cook for approximately 20 minutes. Remove cover, let stand 2-3 minutes before fluffing with a fork.
In a large skillet, heat a large drizzle of olive oil over high heat. When the oil shimmers, add ground chicken, other half of Mexican spice blend & diced onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes.
Add a pinch of salt, pepper & ½ of the enchilada sauce to the browned chicken. Reduce the heat to medium, 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 or in a skillet, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon equal amounts of chicken mixture down the middle of each tortilla. Add a sprinkle of cheese on each taquito – make sure you save some for later! - then roll up, place seam-side down on the baking sheet. Transfer to the oven, bake for 5-8 minutes, then flip & cook another 5 minutes more, or until the cheese has melted & the tortillas are crisp.
In a small saucepan, add remaining enchilada sauce, warm over medium high heat until it starts to bubble a bit. Remove from heat, sprinkle remaining cheese, mixing through so it melts slightly.
Divide taquitos on plates, pour warm cheesy enchilada sauce on top. Serve with a side of Mexican rice garnished with cilantro, wedge of lime & side of avocado crèma.