How to Make Chicken Rolled Tacos With Homemade Corn Tortillas

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and calories.

Welcome to the kitchen and introduce the dish: chicken rolled tacos with homemade tortillas.

Gather ingredients: 2 pounds of shredded chicken, olive oil, half an onion, 5 tomatillos, 2 jalapeno peppers, and 2 garlic cloves.

In a medium saucepan, add a little olive oil, half an onion, 5 tomatillos, 2 jalapeno peppers, and 2 garlic cloves. Stir and keep an eye on them to avoid burning.

Once the ingredients start to change color, transfer them to a bowl to cool down.

In the same skillet, add a little olive oil and the shredded chicken. Season with a generous amount of all-season spice and mix well. Turn the heat down to low.

Prepare the sauce by adding a handful of cilantro, 4 ounces of cream cheese, jalapenos, onion, tomato, and garlic into a blender. Add 1 cup of water and blend until smooth.

Add the blended sauce to the chicken and mix well. Let it simmer for about 10 minutes before removing from the burner and setting aside.

In a large bowl, mix 3 cups of masa with 1 teaspoon of salt. Gradually add 1 cup of warm water and mix. If it feels dry, add an additional half cup of water and mix for at least 10 minutes until smooth.

Prepare the tortillas using a tortilla press with a plastic liner. Take a small amount of masa, roll it smooth, and press it in the tortilla press.

Add a small amount of chicken and Mexican blend cheese to the tortilla, fold it over, and seal the ends carefully.

While the oil heats up, place the prepared taquitos on a plate lined with parchment paper. Continue making more taquitos.

Test the oil by tossing in a piece of masa; if it bubbles, the oil is ready. Line a baking dish with paper towels.

Carefully add the taquitos into the hot oil, using hands or tongs. Fry until golden brown on both sides, then remove and place on the baking dish to drain excess oil.

Serve the taquitos immediately for the best texture, topped with lettuce, radishes, tomatoes, avocado, onion, and sour cream.

Prepare a creamy sour cream by mixing 3 large spoonfuls of Kroger brand sour cream with 1 teaspoon of salt and 1/4 cup of half-and-half. Mix well and taste for salt adjustment.

Top the tacos with the creamy sour cream and your favorite hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens