Mexican Grill Chicken Taquito Enchiladas
Take your taste buds on a journey south of the border with these irresistible Mexican Grill Chicken Taquito Enchiladas! This mouthwatering dish brings together tender, spiced grilled chicken, crispy corn tortilla taquitos, and a generous drizzle of zesty red enchilada sauce. Crowned with a blanket of bubbling, golden Mexican cheese blend and topped with fresh cilantro, every bite is a perfect balance of smoky, savory, and vibrant flavors. The fusion of frying and baking ensures crisp edges with a gooey, cheesy center, making these enchiladas a standout crowd-pleaser. Perfect for family dinners or game-day get-togethers, serve them fresh out of the oven with a cool dollop of tangy sour cream and zesty lime wedges for an unforgettable meal. Keywords: Mexican grill chicken taquito enchiladas, crispy taquitos, cheesy enchiladas recipe, easy Mexican dinner ideas.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 10 pieces Corn tortillas
- 2 cups Shredded Mexican cheese blend
- 1 15-ounce can Can of red enchilada sauce
- 0.25 cup Fresh cilantro
- 0.5 cup Sour cream
- 1 unit Lime
- 0.25 cup Vegetable oil
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Season the chicken breasts with garlic powder, cumin, chili powder, salt, and black pepper. Cook in the skillet for 5-6 minutes on each side or until fully cooked. Remove from heat and shred the cooked chicken with two forks.
Warm the corn tortillas in the microwave (wrapped in a damp paper towel) for 30 seconds to make them pliable.
Spoon 2-3 tablespoons of the shredded chicken onto each tortilla, then roll them tightly to form taquitos.
Heat 1/4 cup of vegetable oil in a clean skillet over medium heat. Fry the taquitos in batches, seam side down, until golden and crispy, about 2-3 minutes per side. Transfer them to a paper towel-lined plate to drain excess oil.
Spread 1/2 cup of enchilada sauce on the bottom of a large baking dish.
Arrange the fried taquitos in the baking dish in a single layer.
Pour the remaining enchilada sauce over the taquitos, ensuring they are evenly coated.
Sprinkle the shredded Mexican cheese blend evenly over the top.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped fresh cilantro.
Serve warm with a dollop of sour cream and a wedge of lime on the side.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 4.6 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 533 mg | 41% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
