I made these the other night and they were yummy! Good Recipe!
Rolled Chicken Tacos
Ryan Beck
With shredded chicken, cheese, green chiles and spices, these rolled chicken tacos are great as a main dish or appetizer.
Ingredients
• 2 cups shredded chicken
• 4 oz cream cheese, at room temperature
• ¼ cup sour cream
• 4 oz mild green chiles
• 1 cup shredded pepper jack cheese
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• 16 corn tortillas
Instructions
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Add the chicken, cream cheese, sour cream, green chiles, cheese and spices to a large bowl, mixing to combine.
3. Heat a non-stick skillet over medium high heat and cook the tortillas for about 15-30 seconds on each side until soft and pliable. Remove and transfer to a plate, covering with foil to keep warm.
4. Add about 2 tablespoon worth of filling in a long line like a cigar to a tortilla. Roll tightly and place on the baking sheet. Repeat with the remaining tortillas.
5. Spray the tortillas with some cooking spray. Bake for 15-20 minutes or until they are crispy.
Rolled Chicken Tacos
Ryan Beck
With shredded chicken, cheese, green chiles and spices, these rolled chicken tacos are great as a main dish or appetizer.Ingredients
• 2 cups shredded chicken
• 4 oz cream cheese, at room temperature
• ¼ cup sour cream
• 4 oz mild green chiles
• 1 cup shredded pepper jack cheese
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• 16 corn tortillas
Instructions
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Add the chicken, cream cheese, sour cream, green chiles, cheese and spices to a large bowl, mixing to combine.
3. Heat a non-stick skillet over medium high heat and cook the tortillas for about 15-30 seconds on each side until soft and pliable. Remove and transfer to a plate, covering with foil to keep warm.
4. Add about 2 tablespoon worth of filling in a long line like a cigar to a tortilla. Roll tightly and place on the baking sheet. Repeat with the remaining tortillas.
5. Spray the tortillas with some cooking spray. Bake for 15-20 minutes or until they are crispy.
Notes
Notes
• Heat corn tortillas in small skillet for 20 seconds per side so they are pliable. If you skip this step, the tortillas will break apart is you roll them up.
• Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need. Just buy blocks of cheese and grate yourself.
• Use about 2–3 tablespoons of filling per tortilla. Overfilling can cause the tacos to burst open while frying or baking.
•Place the tacos seem-side down so they stay rolled up. You can also toothpicks to the center.
• Spray the tacos with cooking spray or brush with oil to help them get crispy.
• Heat corn tortillas in small skillet for 20 seconds per side so they are pliable. If you skip this step, the tortillas will break apart is you roll them up.
• Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need. Just buy blocks of cheese and grate yourself.
• Use about 2–3 tablespoons of filling per tortilla. Overfilling can cause the tacos to burst open while frying or baking.
•Place the tacos seem-side down so they stay rolled up. You can also toothpicks to the center.
• Spray the tacos with cooking spray or brush with oil to help them get crispy.