- 2 lbs (908 g) boneless skinless chicken breast
- 1 small (125 g) onion
- 1 tbsp (15 g) oil
- 15 oz (430 g) crushed tomatoes
- 8 oz (227 g) canned green chilies
- 2 tsp (6 g) paprika
- 1 tbsp (8 g) chili powder
- 2 tsp (6 g) cumin
- 2 tsp (6 g) garlic powder
- 1 tsp (4 g) granulated chicken bouillon optional
- Salt and pepper to taste
- 44 (1000 g) corn tortillas
- cooking spray
For the Cheese Sauce
- ⅔ cup (150 g) 4% cottage cheese
- 3 tbsp (45 g) 2% milk
- 3 tbsp (45 g) cheddar cheese
- ½ tsp (2 g) cajun seasoning
- Bring a pot of water to a rolling boil and add in your chicken. Boil for 15-20 minutes or until cooked throughout. You can also put these into a crockpot at the beginning of the day. You just need to get the chicken cooked and shredded any way you prefer.
- While the chicken is cooking, start on your tomato sauce.
- Cut the onion into a small dice.
- In a large pan over medium high heat, add 1 tbsp of oil.
- Add the onions to the pan along with the chili powder, paprika, garlic powder, and cumin. Stir them around in the oil and allow the spices to bloom for 30 seconds or so.
- Dump in the green chilis and tomatoes. Mix everything together and bring to a light boil then reduce the heat to low and simmer for 10-15 minutes to stew down the tomatoes.
- Once the chicken has finished, shred it using a stand mixer, hand mixer, or two forks. The chicken needs to be very well shredded with no large pieces remaining. You want your taquitos to have a soft bite and under-processed chicken will lead to a hard, tough bite. You can even put the chicken into a blender or a food processor instead of shredding it.
- Mix the chicken into the tomato sauce and season with salt and pepper to taste. Adding a bit of granulated chicken bouillon is a optional addition as well.
- Heat your tortillas on a dry skillet for 20-30 seconds each side so they are pliable for folding. The fresher the tortillas the better. If you have dry tortillas they will be more likely to crack when rolled. Create a system where you heat some tortillas while you fill the already heated ones.
- Add a few spoonfuls of meat to each of your tortillas. I used between 30-35g of chicken per tortilla. Place the constructed taquitos on a sheet pan seam side down.
- I made 44 taquitos from this recipe. Once all of the taquitos are formed, place them into the freezer, uncovered to flash freeze until they have frozen solid.
- If you don't have an air fryer to cook these, you will want to bake them instead of going straight to the freezer. Bake at 425°F for 10-12 minutes.
Storage and Reheating
- Once the taquitos have frozen throughout, transfer them into vacuum bags and store in the freezer for your snacking needs.
- To reheat the taquitos, place them into a 400°F air fryer for 5-7 minutes or until they have cooked throughout and browned on the exterior. You can spray the tops with oil if you'd like.
- Serve them with either salsa or cheese sauce.
For the Cheese Sauce
- Add the cottage cheese, cheddar, milk, and cajun seasoning to a blender or food processor and blend until smooth.
- This makes four 60g servings. You can store the excess in your fridge for 5 days. Reheat a serving in the microwave for 20-30 seconds when ready to eat.
- The nutrition for a 60g serving of cheese sauce is 89 CALS, 3g C | 6.8g P | 5.5g F
The information in the following table are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.