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Baked Chicken Cream Cheese Taquitos with Sour Cream, Salsa, and Guacamole https://www.metro.ca/userfiles/image/recipes/baked-chicken-cream-cheese-taquitos-10726.jpg PT30M PT30M PT1H00M
Preheat oven to 375°F and bring a pot of boiling water to a boil.Cook chicken in boiling water for 15 minutes.Then shred the chicken in a bowl and set aside.Roughly chop lettuce.Dice tomato.Mince onion and garlic.Finely chop spinach.In a saucepan over medium heat, sweat onion and garlic in 1/3 olive oil for 3 minutes.Add shredded chicken and salt and pepper to taste. Add cumin and Mexican spices.Stir in pre-packaged tomatoes (and their juices) and cook for 3 minutes more.Add cream cheese and mix until well combined. Remove from heat.Add chopped spinach and mix well.Divide mixture into tortillas and roll them tight.Place tortillas in a slightly oiled baking dish, seam down.Brush them with remaining olive oil and bake for 10 minutes.Add cheese on top of tortillas and bake for another 5 minutes or until melted. Remove from oven.Serve taquitos over a bed of lettuce and tomatoes and with a dollop of guacamole and sour cream on top. Serve salsa on the side.Source: Missfresh.com
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100 g baby spinach 60 g old cheddar 1/4 cup (60 mL) sour cream 1 tsp. (5 mL) cumin 1 c. à thé (5 ml) Mexican spices 30 g cream cheese 1 garlic clove 60 g guacamole 2 Tbsp. (30 mL) olive oil 1/2 iceberg lettuce 1 yellow onion 200 g chicken breast 1/4 cup (60 mL) salsa 1 tomato 1/2 cup (125 mL) diced tomatoes 4 tortillas
Baked Chicken Cream Cheese Taquitos with Sour Cream, Salsa, and Guacamole

Baked Chicken Cream Cheese Taquitos with Sour Cream, Salsa, and Guacamole

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2
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 100 g
    baby spinach
  • 60 g
    old cheddar
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    400 - 450 g, SHREDDED CHEESE 320 - 340 g OR CHEESTRINGS 252 - 336 g SELECTED VARIETIES

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  • 1/4 cup
    (60 mL)
    sour cream
  • 1 tsp.
    (5 mL)
    cumin
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    SIMPLY ORGANIC SPICES

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  • 1 c. à thé
    (5 ml)
    Mexican spices
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  • 30 g
    cream cheese
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    227 - 250 g, SELECTED VARIETIES


  • 1
    garlic clove
  • 60 g
    guacamole
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  • 2 Tbsp.
    (30 mL)
    olive oil
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    1 L SELECTED VARIETIES


  • 1/2
    iceberg lettuce
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    PRODUCT OF U.S.A. 6.59/kg


  • 1
    yellow onion
  • 200 g
    chicken breast
  • 1/4 cup
    (60 mL)
    salsa
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    642 - 648 ml SELECTED VARIETIES


  • 1
    tomato
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  • 1/2 cup
    (125 mL)
    diced tomatoes
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  • 4
    tortillas
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Imprimer ma sélection

Preparation

Preheat oven to 375°F and bring a pot of boiling water to a boil.

Cook chicken in boiling water for 15 minutes.

Then shred the chicken in a bowl and set aside.

Roughly chop lettuce.

Dice tomato.

Mince onion and garlic.

Finely chop spinach.

In a saucepan over medium heat, sweat onion and garlic in 1/3 olive oil for 3 minutes.

Add shredded chicken and salt and pepper to taste. Add cumin and Mexican spices.

Stir in pre-packaged tomatoes (and their juices) and cook for 3 minutes more.

Add cream cheese and mix until well combined. Remove from heat.

Add chopped spinach and mix well.

Divide mixture into tortillas and roll them tight.

Place tortillas in a slightly oiled baking dish, seam down.

Brush them with remaining olive oil and bake for 10 minutes.

Add cheese on top of tortillas and bake for another 5 minutes or until melted. Remove from oven.

Serve taquitos over a bed of lettuce and tomatoes and with a dollop of guacamole and sour cream on top. Serve salsa on the side.

Source: Missfresh.com

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