Red Chile Chicken Taquitos

Dr. Sweetpea is a huge fan of homemade Taquitos. So when I saw this Red Chile Chicken Taquito recipe in my new Chevy's cookbook, I knew I had to make it. These are a bit time consuming but totally worth the time and effort. In fact, Dr. Sweetpea said these are the best that he has eaten at home. I totally agree and plan on making these more often.

Red Chile Chicken Taquitos

(Source: Chevy's Cookbook)

16 corn or flour tortillas

Salsa Chicken (Recipe will be posted below)

1/2 cup queso fresco

Chipotle Sour Cream (Recipe will be posted below)

Preheat the oven to 375. On a baking sheet, place 4 of the tortillas in the oven for 3 to 4 minutes. Remove from oven. (This will soften the tortillas so that they won't crack when filled.) Set the tortillas on your work surface and spoon about 1/4 cup of the chicken in a line down the center. Roll up into tight cylinders and set parallel to one another on the work surface. Once the taquitos are all rolled up. Place them on a baking sheet, seam side down, and bake for 15 - 20 minutes until the tortillas are nice and crisp. (I always bake ours instead of frying so they are much healthier.)

Salsa Chicken

5 tomatoes, cored and halved

1 jalapeno, stemmed, seeded, and halved

1 yellow onion, peeled and quartered

2 tablespoons olive oil

1 tablespoon minced garlic

2 tablespoons Fuego Spice Mix (Recipe will be posted below)

1 rotisserie chicken, meat removed from bones and shredded

1/4 cup chopped cilantro (I omitted since we hate cilantro)

Preheat the broiler. Place the tomatoes and jalapeno cut side down in a baking dish. Cut one of the onion halves in half and add to the baking dish. Roasted the vegetables under the broiler for 8 to 10 minutes, or until they begin to blacken. Remove from the oven and cool. Transfer the vegetables and accompanying liquid to a blender and pulse until thick and chunky. 

Dice the remaining three quarters of the onion. In a large skillet, heat the olive oil over medium high heat. Add the onion and garlic and saute for 5 minutes. Add the spice mix and saute for 3 to 4 more minutes. Add the chicken pieces, and saute until the chicken is heated through, stirring often. Add the tomato mixture to the skillet and deglaze, stirring and scraping the bottom of the skillet to loosen any browned bits. Add the cilantro. Bring the mixture to a simmer. Simmer for 10 minutes. Remove from the heat and use as directed. 

Fuego Spice Mix

1/4 cup paprika

2 teaspoons cayenne

2 tablespoons salt

2 teaspoons ground white pepper

2 tablespoons ground black pepper

2 tablespoons granulated garlic

2 tablespoons chile powder

2 tablespoons dried oregano

Combine all ingredients, mixing well. Store in an airtight container, out of direct light, for up to 6 months. 

Chipotle Sour Cream

1/2 cup sour cream

1/2 cup mayonnaise

2 teaspoons Chipotle Puree (I pureed the canned chipotle peppers)

1/2 teaspoon salt

1 tablespoon freshly squeezed lime juice

Combine all ingredients in a mixing bowl and stir with a whisk until smooth.