Elote Corn & Chicken Taquitos | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: Elote Corn & Chicken Taquitos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: LAV Juice Glass; CADIA Corn, Organic, Super Sweet; Fresh Tejocote; La Tourangelle Extra Virgin Olive Oil Spray, Organic; South Pacific Shredded Extra Sharp White Cheddar Cheese (16 oz); H-E-B Chicken Breast Shredded Premium In Water; Clover Sonoma Conventional Sour Cream; Josie's Organic Cilantro; Riega Taco Seasoning, Organic, No. 4; La Tortilla Factory Tortillas, Traditional Flour

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Elote Corn & Chicken Taquitos

Serves 415 mins prep25 mins cook

These oven-baked Elote Corn & Chicken Taquitos are creamy, cheesy, a little spicy, and totally addictive. Easy to make, impossible to stop at one.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

fl oz olive oil cooking spray

tbsp lime juice

cup corn

cup cotija cheese

South Pacific Shredded Extra Sharp White Cheddar Cheese (16 oz)

cup shredded cheddar

H-E-B Chicken Breast Shredded Premium In Water

cup cooked shredded chicken breast

cup sour cream

tbsp cilantro

tsp taco seasoning

La Tortilla Factory Tortillas, Traditional Flour

flour tortilla

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Instructions

1. Preheat oven to 450. Line a baking sheet with parchment paper or spray with nonstick spray.
2. In a large bowl, mix all the ingredients except the tortillas. Taste and adjust seasoning as needed.
3. Warm the tortillas slightly (microwave for 20-30 seconds covered with a damp paper towel) to make them flexible.
4. Spoon 3 tbsp of filling onto each tortilla. Roll tightly and place seam-side down on the baking sheet.
5. Lightly spray or brush the tops of the taquitos with oil. Bake for 20-25 minutes, flipping once halfway, until golden and crispy.
6. Garnish & serve: Sprinkle with extra cotija, Tajín, and cilantro. Serve with lime wedges and your favorite dipping sauce.

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