Crispy Chicken Taquitos with Enchilada Sauce, Lime Avocado Crèma & Zesty Spanish Rice

Crispy Chicken Tinga Taquitos

fresh ingredients


  • 12 oz
    ground chicken
  • 6 oz
    jasmine rice
  • 4 oz
    chicken stock
  • 4 oz
    tomato puree
  • 4 oz
    Zesty Mexican blend
  • 8 oz
    enchilada sauce
  • 6 pcs
    corn tortillas
  • 8 oz
    mixed cheese
  • 6 oz
    lime avocado crèma
  • 2 oz
  • 4 oz
  • 12 pcs

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Small saucepan

Medium saucepan with lid 

Large skillet

Baking sheet 

Cutting board & knife

Wooden spoon 

6 oz water

cook along



Preheat the oven to 425°F.;

Roughly chop cilantro;

Peel & roughly dice onion ;

Cut lime into wedges.

1Prepare Rice

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.

2Prepare Chicken Base

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.

3Prepare Taquitos

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.

4Prepare Warm Sauce

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. 

5To Serve

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.