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onion garlic weight Cream Cheese Greek yogurt peppers pepper chili powder cumin salt pepper chicken Cheddar cheese cheese Flour Torillas guacamole Greek yogurt olive oil
Viewed: 7 - Published at: 4 years agoIngredients
- 1/2 whole Medium Onion Or One Small, Diced
- 2 cloves Garlic, Minced
- 6 ounces, weight Cream Cheese, Reduced Fat Is Fine (do Not Use Fat Free)
- 23 cups Greek Yogurt (0% Fat Is Fine)
- 2 whole Chipotle Peppers In Adobo Sauce, Minced
- 2 teaspoons Chipotle Pepper Adobo Sauce
- 2 teaspoons Chili Powder
- 1 teaspoon Cumin
- 1 pinch Salt
- 1 pinch Pepper
- 2 whole Large Chicken Breast, Grilled And Shredded
- 1- 1/2 cup Sharp Cheddar Cheese, Shredded
- 1 cup Monterey Jack Or Pepper Jack Cheese, Shredded
- 38 whole 6 Inch Corn Or Flour Torillas
- 1/2 cups Guacamole, For Serving (optional)
- 1/2 cups Greek Yogurt, For Serving (optional)
- Olive Oil, For Brushing On The Tortillas
Method
- Preheat oven to 425 F.
- In a small skillet over medium heat, saute the onion and garlic until soft and fragrant.
- Take off heat and set aside.
- In a large bowl mix together the cream cheese, Greek yogurt, chipotle peppers, adobo sauce, chili powder, cumin, onion, and garlic until combined (a mixer makes this easier but can be done by hand).
- Add salt and pepper.
- Fold in the chicken and shredded cheese until well coated.
- Work with 3 tortillas at a time, microwaving them for 15-20 seconds on a plate before filling and rolling.
- Spoon 2-3 tablespoons of filling in a line across the lower 1/3 each tortilla.
- Working quickly roll each tortilla up tightly and place seam-side down on a rimmed baking pan.
- Do not over fill the tortillas or they will rip.
- Either brush the taquitos with olive oil or spray with a misto can.
- Bake 15-20 minutes, until crispy.
- Serve with ranch dressing, guacamole and Greek Yogurt if desired.
