Ingredients
3 Chicken Breast
Corn Tortillas
Mozzarella Cheese
Kinders Tequila Lime
Olive Oil
Salt
Pepper
El Paso Chicken Seasoning Packet
Garlic Powder
Paprika
Sour Cream (Optional)
For the Pico De Gallo
4 Tomatoes
1 Jalapeño
1 Red Onion
Cilantro
Lime Juice
Salt to taste
For the Cheese Sauce
1/4c Butter
9 oz Evaporated Milk
8 oz Colby Jack Cheese
8 oz Pepper Jack Cheese
Directions
Step 1
Drizzle olive oil on chicken breast and season with Kinders tequila lime seasoning, salt and pepper.
3 Chicken Breast
Kinders Tequila Lime
Olive Oil
Salt
Pepper
Step 2
Sear for 7 minutes on each side. Once cooked begin to shred the chicken. You can do this by hand or use a hand mixer.
Step 3
Add shredded chicken to pan and mix in one packet of El Paso chicken seasoning. Add garlic powder, paprika, and sour cream (optional).
El Paso Chicken Seasoning Packet
Garlic Powder
Paprika
Sour Cream (Optional)
Step 4
In a warm tortilla add mozzarella cheese and chicken. Roll up your taquito.
Mozzarella Cheese
Corn Tortillas
Step 5
Fry taquitos in a pan until crispy.
Step 6
Cheese Sauce: add ingredients to sauce pan on low heat until fully melted. Make sure it doesn’t boil!
1/4c Butter
9 oz Evaporated Milk
8 oz Colby Jack Cheese
8 oz Pepper Jack Cheese
For the Cheese Sauce
Step 7
Pico de gallo: Dice and mix tomatoes, jalapeños, onion, and cilantro. Add lime and salt to taste.
For the Pico De Gallo
4 Tomatoes
1 Jalapeño
1 Red Onion
Cilantro
Lime Juice
Salt to taste
