Chicken Taquitos with Lime and Sour Cream Sauce
Servings: 32
Ingredients
- 2 lbs chicken breast about four large breasts
- 1 tsp each: ground cumin seasoned salt, onion powder, ground black pepper, garlic salt
- 1 cup canola oil
- about 40 corn tortillas regular 5" size, not king sized
- LIME SAUCE
- -1/4 cup freshly squeezed lime juice about three limes
- -1 cup sour cream
- -1/4 cup grated Parmesan cheese
- 1/2 tsp each: ground cumin ground black pepper
Instructions
- Place chicken in a slow cooker, cover with water and add spices. Turn on low and cook for eight hours.
- Remove from slow cooker and place in bowl to cool slightly, then shred with a fork. Set aside
- Turn on oven to 400 degrees.
- Make the lime sauce. Place all the ingredients for the sauce in a small bowl and stir to combine. Set aside in refrigerator to let flavors blend.
- Over medium-low heat, place a cup of oil in a 10" skillet and with tongs dip one tortilla in quickly to coat. You are not cooking, just lightly coating. Let drain a bit and put on paper towel.
- Fill the tortilla with about two spoonfuls of shredded chicken and roll.
- Place taquito in a 9x13 casserole dish, seam side down so it won't unroll.
- Repeat until all corn tortillas or meat is gone. You'll need two 9x13 casserole dishes to fill.
- When you're finished stuffing taquitos, place in oven and cook for 20 minutes, turning once halfway through.
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Notes
Don't throw away the water that the chicken was slow cooked in! That is now chicken stock, which you can use for other dishes. Strain it into a gallon freezer bag and freeze it.